Ingredients
- garlic
- butter
- black pepper
- Worcestershire sauce
- chopped onions
- molasses
- dried thyme
- salt
- ground beef
- egg
- breadcrumbs (instead of breadcrumbs, you can replace 3 tablespoons of oat or almond flour or use 4 tablespoons of old-fashioned oat flakes)
Derictions:
- Cut 1 foot of aluminum foil in half lengthwise. fold each strip in half lengthwise to create two long strips.
- Place the foil strips on the bottom of the slow cooker or crock pot in a cross pattern.
- Cut the strips so that they are flush with the edge or under the edge so that they do not interfere with the lid of the slow cooker.
- Spray the foil and the slow cooker with non-stick spray.
- Professional tip: The reason I use foil is that the meatloaf can easily be lifted out of the bowl, leaving the oil behind.
- Cook chopped onions and a clove of garlic in a little butter in a small frying pan. When the onions start to soften, add the dried thyme, salt and black pepper.
- Professional tip: Cooking the vegetables in butter is the secret of a juicy and soft meatloaf.
- Pour the cooked onions and garlic into a large bowl and add 1/2 pound of ground beef.
- To the beef, add Worcestershire sauce, an egg and breadcrumbs, almond flour or oatmeal to help hold it together.
- Combine the ingredients, shape the meat into a round or oval shape and put the meatloaf in your slow cooker.
- Cook the meatloaf over low heat for 6 hours.
- When you have about 30 minutes left to cook, mix 1/4 cup ketchup combined with 1 tablespoon of molasses and place the mixture on top of the meatloaf.
- Put the lid back on the slow cooker and cook for another 30 minutes.
