Ingredients:

  • 1 lb ground beef (80/20 chuck)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 15g dry onion soup mix
  • 1/4 cup whole milk
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/4 tsp cracked black pepper
  • 1/3 cup no sugar-added ketchup
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder

Instructions:

  1. Line your slow cooker with a double layer of aluminum foil, leaving enough hanging over the sides to use as handles later. Spray the foil lightly with non stick cooking spray until the surface is glistening.
  2. In a large bowl, whisk the egg, milk, Worcestershire sauce, onion soup mix, smoked paprika, garlic powder, and pepper. Add the panko breadcrumbs and let them sit for 5 minutes until the liquid is fully absorbed.
  3. Add the ground beef to the bowl. Use your hands to gently fold the meat into the panade until the mixture is just combined. Stop the moment you don't see large streaks of plain beef.
  4. Form the mixture into a compact oval loaf, about 2 inches thick. Place it in the center of the foil lined crockpot until it sits firmly in the middle. Note: Keep the loaf away from the direct sides of the pot to prevent scorching.
  5. Cover and cook on LOW for 5 hours. Avoid the temptation to peek, as opening the lid lets out the precious steam needed for the velvety texture.
  6. In a small jar, whisk the ketchup, apple cider vinegar, and Dijon mustard. This creates a tangy, mahogany colored glaze that balances the richness of the beef.
  7. After 5 hours, spoon the glaze over the top of the meatloaf. Cover and cook for 1 more hour until the internal temperature hits 160°F.
  8. Use the foil handles to carefully lift the loaf onto a cutting board. Let it rest for 10 minutes until the juices redistribute throughout the meat. This step ensures the loaf doesn't crumble when sliced.