I wanted to make this meatloaf for lunch the other day, but I was going to be gone all morning so I didn't know how that would work. I wished there was some way I could just put it in a slow-cooker and have it ready to eat when I got home. So I googled the idea, and turns out that slow-cooker meatloaf is a real possibility. So I made up my recipe, and patted it up into a loaf in the bottom of my crock-pot and set it on low to cook for 4-5 hours. I did not add any extra liquid at all. When I got home, I carefully lifted the loaf out of the juices in the pot. I did cut it in half first, just to make sure it did not fall apart on me.
I made up the sauce for the meatloaf, then put half of the meatloaf on a cooking sheet and added the sauce, and popped it in the oven for 5 minutes or so at 500 degrees. That caramelized the sauce nicely. The rest of the meatloaf and sauce I put in the freezer for another meal.
This was a great dinner with Parmesan Risotto and sauteed zucchini strips. I really love this meatloaf! And now I love it even more because I discovered I can make it in the slow cooker!--This is especially nice in the summer when you don't want to heat up your kitchen. ~Janice
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