Photo: Hannah Burkhalter
Total Time
5 Hours 25 Mins
Yield
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

MrsH0507
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

MegGill
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.