Photo: Hannah Burkhalter
Total Time
5 Hours 25 Mins
Makes 6 servings

Easy Side: Prepare 1 (30-oz.) package frozen country-style shredded hash browns according to package directions. Stir in 1/4 cup each chopped fresh parsley, sour cream, bottled Ranch dressing, 1 tsp. freshly ground pepper, and 1/2 tsp. salt.

How to Make It

Step 1

Combine first 6 ingredients, 1/2 cup ketchup, and 1/4 cup water; shape mixture into an 8- x 4-inch loaf. Line bottom and sides of a 4-qt. oval-shaped slow cooker with aluminum foil, allowing 2-inches to extend over sides. Lightly grease foil. Place loaf in slow cooker.

Step 2

Stir together brown sugar, mustard, and remaining 1/2 cup ketchup; spread over top of loaf. Cover and cook on LOW 5 to 6 hours or until a meat thermometer registers 160°. Lift loaf from slow cooker, using foil sides as handles. Let stand 10 minutes before serving.

Step 3

Note: You may also prepare in a 5-qt. slow cooker. Cover and cook on LOW 3 1/2 hours or until a meat thermometer registers 160°.

Ratings & Reviews

MrsH0507's Review

December 19, 2011
I will say that I don't have anyone's recipe to compare this to (neither my husband nor I had meatloaf growing up), so my rating is based purely on the recipe itself. It was tasty, easy, and quick - that's everything I ask for in a weeknight meal! My husband loved it and has asked me to keep individual portions of it in the freezer for when he works long hours.

MegGill's Review

December 04, 2010
I have changed meat loaf recipes to this one. It is so much tastier than the one I have been using for--what?--30 years! Easy to fix and delicious.