I’ve never made a meatloaf in the slow cooker. My recipe for the oven is MUCH different, but that’s the wonder of meatloaf: No one set recipe. Will have to give this one a go sometime. Another great recipe, another great comic!
Looks good, different from how I usually make it, but still. I have one question though, I don’t own a slow cooker, nor do I currently have funds to buy one (thank you holidays…), so how long would I use a regular oven for and at what temperature? The same as I would for any other loaf I’d assume? thanks in advance.
I think it’d be really cool if you challenged yourself to make a recipe that’s 10 ingredients or less, that can be whipped up in 15-20 minutes. Most of your (awesome) recipes either take 30 minutes-ish, or take around 6-7+ hours. I mean, I could totally go Google “5 minute recipes,” but you bring a new twist to recipes that encourage me to actually use the specified ingredients and go by the directions. Keep it up!
I just made this in the oven. I split the loaf into 2 pyrex dishes. Cooked it at 350 degrees for 1.5 hours covered with foil, then put the glaze on each and cooked them for another 15 minutes uncovered. Came out beautifully.
Just dropped my stab at this in the crock pot about 5 minutes ago and the house is already beginning to smell amazing. Keep ’em coming Tyler, your recipes are great! Can’t wait to get my mits on the cookbook.
Just made it last night and everyone loved it! not as good as grandmas but what could be? lol really good eats though always love your recipes!
also wasn’t hard at all the hardest thing was chopping the onions lol (never realize how much you love them till you start chopping them up)
I couldn’t fit the 1.5lb loaf in my crock pot (due to owning a crock pot from the 1980’s), so I had to resort to quickly reading through the comments section to find a resolution. Luckily, Markues had commented about using a pyrex dish covered in tin foil. Worked like a charm at 350° for 1.5 hours covered in tin foil, uncovered for the last 15 minutes after glazing the loaf. Never thought I’d get to use the sentence “glazing the loaf.” Nice.
Thanks for the excellent meatloaf recipe! I’d been wanting to make a meatloaf recently, not to mention I’d been looking for a reason to buy a crock pot. Bingo. I mixed everything up & started cooking the meatloaf at lunchtime today. Then when I walked in the door from work tonight, I was greeted by an aroma so heavenly that it made me weak in the knees. It was the most savory & moist meatloaf I’ve ever had. Thank you again 🙂
Meatloaf is a personal thing; there is no wrong recipe for meatloaf as long as it contains meat, some sort of binding agent to loaf it, and some sort of seasonings to make it taste different than just meat & binding agent. I like my choice of seasonings, but I may try your cooking method since I love slow cookers.
i just wanted to take some time to tell you how much you rock!! it has taken all my self control to NOT curse about your awesomeness. i have done a good job. you are terriffffffic! i laugh while cooking in my kitchen because of you. thank you for all you do, and please don’t leave us. 🙂
Wow! I just made this recipe and since it was the first time I’ve ever made meatloaf, my mom was skeptical but it’s delicious! I had to use my oven since my slow cooker isn’t big enough but still, it tastes amazing! This is the first recipe of yours that I’ve tried and I can’t wait to try everything else on here!
Your Maple Bacon recipe made Christmas morning AWESOME morning. So I have been determined to make all of your recipes. I just threw this in my slow cooker and it already smells amazing. I have nothing critical to say, it seems like a kick-butt recipe. The only difference is I used Heinz ketchup. Mostly because Heinz is the best 🙂 (I’m from Pittsburgh). Thanks so much for the awesome recipes!
Man, I started with the cheesecake, then tried the bolognese sauce and lasagna, all of which have turned out amazing. I want to try this one, but I’m curious, If I turn it on before work in the morning and it shifts to “warm” after the 5 hours if I get home @ about hour 12 (long work days) and glaze it, toss it back to low for another 30 minutes, will it be really dry or overcooked?
Made this for my husband, now I’m quadrupling the recipe to make dinner for every MP on gate duty here at Fort Stewart tonight! I switch out half the beef for Jimmy Dean Sage Sausage, and use Pepperidge Farm stuffing mix instead of breadcrumbs and it comes out so tender…. BEST MEATLOAF EVER! So much better than the log-o-beef I grew up having to choke down!
I’m not a big fan of meatloaf, which is odd because I love meat above all other things. This meatloaf did not make me a believer. It’s a little meh, but better than most I’ve had. It might be improved with some cummin mixed into the meat. The glaze, on the other hand, is A-M-A-Z-I-N-G! I loved the glaze so much I decided to make a BBQ sauce based on it. And it turned out amazing as well. You, sir, are an inspiration.
Cook today for the family – it is a hit! Not your usual meatloaf, or as Amanda nicely put – log-o-beef. The cayenne and chili powder give it a nice kick. Going to add a tad bit more salt next time though. Glaze is very yummy.
I’ve been eating this the whole week, and finally got down to my last serving today. Ran out of the glaze already, so I decided to put some Thai Sriracha sauce on it instead (ie Shark Brand, not the green plastic capped kinds). Jesus Christ, it was amazing.
I’ve only recently discovered Meatloaf (being from the UK it’s not a standard dish) and I love the versatility of it – I love to had a bit of grated cheese about 10 – 20 minutes towards the end on top of the glaze with a some copped spring onions (scallions) or even some finely chopped Jalapeño for a bit of a kick
I’ve got this in my crockpot right now, approaching the final stretch. It smells AMAZING. (Tweaks: I used ground turkey in place of beef, green bell pepper in place of red, a bit more onion, and a packet of Spicy Veggie Scrambled Oats [savory instant oatmeal] in place of the breadcrumbs.) Will update with how it was. XD
The flavor was surprisingly awesome. I used 4 5-ounce cans, 3 eggs, added chopped celery, and was more generous with the onion. It’s a great go-to meal when I’m running low on other staples, because I never have canned tuna on hand. Rice makes a perfect side dish.
I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the door at the end of a work day I can hardly think straight, let alone make a time-consuming recipe. This kind of dinner is just what I need!