Slow Cooker Meatloaf
This mouthwatering Slow Cooker Meatloaf combines juicy ground beef and turkey, flavorful herbs, and a tangy sauce. This comforting dish is easy to make and perfect for busy days or when you're craving a comforting homemade meal.
Ingredients
- 2 large eggs , beaten
- 2/3 lb ground beef
- 1/3 lb ground turkey
- 1/4 cup tomato paste
- 2 teaspoons Dijon mustard
- 1 tablespoon golden monk fruit sweetener , you can also sub with coconut sugar or even brown sugar if you're not low carb
- 1/4 cup super fine blanched almond flour , OR finely crushed pork rinds. You can try using gluten-free oat flour or even all purpose flour if you're not gluten-free. Start with 2-3 tablespoons of those alternative flours and then increase from there slowly, as needed.
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- salt and pepper to taste
- 3 tablespoons fresh parsley , finely chopped
- 1 stalk of celery , diced
- 1/2 medium onion , minced
- 2 cloves garlic , minced
Sauce:
- 1 cup sugar-free ketchup , use Whole30 or another low carb brand as needed - we like Primal Kitchen. Regular ketchup works too if you're not low carb.
- 1/4 cup golden monk fruit sweetener OR coconut sugar / brown sugar if you're not low carb
- 2 tablespoons Worcestershire sauce , (use Whole30 compliant as needed)
- 2 tablespoons red wine vinegar or apple cider vinegar
- 2 tablespoons dijon mustard
- 1 teaspoon cayenne pepper optional or to taste
Instructions
To Make The Sauce:
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In a small bowl whisk together the sugar free ketchup, sweetener, Worcestershire sauce, vinegar, mustard and cayenne pepper until smooth. Set aside.
To Make The Meatloaf:
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In a large mixing bowl, combine the eggs, ground beef, ground turkey, tomato paste, mustard, sweetener, almond flour, thyme, marjoram, salt and pepper. Add the celery, parsley, onion and garlic.
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Using your hands knead the meat mixture to combine ingredients and shape into a loaf.
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Line slow cooker with a crockpot liner or 2 pieces of foil to make a sling for easier removal. Coat with non-stick spray.
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Place meat loaf into slow cooker and brush a quarter to half of the sauce over the top and sides of meat.
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Cover and cook on high for 40 minutes. Reduce heat to low and cover and cook for another 2-3 hours or until cooked through and no pink remains in the meat.
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Brush with more sauce and cook on high for another 10 minutes. Reserve the rest of sauce for serving.
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Let meat stand for 10 minutes before cutting. Serve with more sauce if desired.
Recipe Notes
*Every slow cooker setting cooks at various temperatures so feel free to adjust the cooking time according to your manufacturer's suggestions.
Storage and Freezer Instructions
- How to store: Store in an airtight container in the refrigerator for up to 3 days.
- How to freeze: Allow the meatloaf to cool completely, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.