Slow Cooker Meatloaf Supper

Let your slow cooker do the work in roasting this simple satisfying meatloaf made with bread crumbs, egg, yogurt, tomato soup, and mustard.

• Preparation Time: 20 mins
• Cooking Time: 8 hr 5 mins
• Total Time: 8 hr 25 mins
• Calories: 381 Calories

Ingredients

• 1 teaspoon salt
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• 2 teaspoons prepared mustard
• 3 teaspoons brown sugar
• 2 pounds extra-lean ground beef
• 2 large cloves garlic, minced
• 3 slices bread, toasted and crumbled
• 1 tablespoon Italian bread crumbs
• 7 tablespoons Italian bread crumbs
• 1 (15 ounce) can canned tomato soup, divided
• 0.5 cup water
• 0.25 cup minced onion
• 1.5 teaspoons freshly ground black pepper
• 0.25 cup milk, or as needed
• 3.5 tablespoons nonfat plain yogurt
• 2.5 tablespoons Worcestershire sauce, divided

Recipe Instructions

Step 1

Cut 2 long strips of aluminum foil, long enough to sit in your slow cooker and hang over the sides to use as handles for removing the cooked meatloaf. Place the strips so they form a cross in the bottom of the slow cooker, making sure the ends are long enough to gather on top of the loaf.

Step 2

Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Season with pepper and salt; transfer to a bowl. Add beef, crumbled bread, bread crumbs, egg, yogurt, 1 1/2 tablespoons Worcestershire sauce, and 1/2 the tomato soup. Mix well; if too dry, add milk 1 tablespoon at a time until moist but not soggy.

Step 3

Shape mixture into a large, round loaf about 1/2-inch narrower than your slow cooker. Place loaf into the slow cooker on top of the aluminum foil strips.

Step 4

Mix the remaining tomato soup and Worcestershire sauce, water, brown sugar, and mustard together in a bowl; pour over meatloaf.

Step 5

Cover slow cooker and cook on Low for 8 to 9 hours; internal temperature should reach at least 160 degrees F (71 degrees C).

Step 6

Remove meatloaf with the aluminum foil handles. Cut into slices.