Ingredients
-
2
eggs
-
1 cup
Italian
bread crumbs
-
1/4
ketchup
-
4 tsp
Worchestershire sauce
-
2 tsp
Dijon mustard
-
2
garlic cloves
-
1 kg
lean
ground beef
Glaze
-
1/3 cup
ketchup
-
2 1/2 tsp
brown sugar
-
1 tsp
Dijon mustard
-
1/2 cup
grated
cheddar
Instructions
- Line bottom of slow cooker with parchment paper.
- Stir eggs with bread crumbs, ketchup, Worcestershire sauce, Dijon and garlic in a large bowl. Crumble in beef and work into egg mixture until combined.
- Scoop mixture onto parchment. Shape into a loaf, about 8 x 4-in. Cover and cook on low, 6 to 8 hours. Lift parchment from slow cooker and transfer meatloaf to a platter.
- For glaze, whisk ketchup, brown sugar and Dijon in a small bowl. Brush over meatloaf. Sprinkle cheddar over glaze. Slice and serve hot.
Nutrition (per serving)
- Calories
- 344,
- Protein
- 30 g,
- Carbohydrates
- 17 g,
- Fat
- 17 g,
- Fibre
- 1 g,
- Sodium
- 647 mg.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
