Name: My Mother’s Meat Loaf
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 4–6 Servings
Ingredients: 1 tablespoon Worcestershire sauce; Ketchup (optional); 2 large eggs; ½ cup milk; 1 medium onion, coarsely grated; 2 slices bread, preferably rye, crusts removed, and crumbled; 2 pounds meat loaf blend (50% beef, 25% veal, 25% pork); 2 teaspoons spicy brown mustard; ½ teaspoon salt; ½ cup ketchup; ¼ teaspoon ground black pepper

Preparation info

4–6
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

My mother, though a hopeless cook, was a meat-loaf savant. She willed me her recipe, and though I didn’t think it could be improved, moving it into a slow cooker has made its velvety texture even smoother. Delicious on the first night, it is even better the next day for sandwiches.

Ingredients

2 slices bread, preferably rye, crusts removed, and crumbled
½ cup milk
1

Main course
Vegetarian

Method

Place a 2-foot length of 12-inch-wide, heavy-duty aluminum foil across the length of a 5- to 6-quart oval slow cooker. Press the foil against the bottom and sides, leaving the ends of the foil extending over the rim at each end of the cooker.

Combine the bread and milk in a large mixing bowl and squeeze with your hands until the bread is moist and mushy. Add the onion, egg

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Ingredients

Method

Part of