2 pounds ground beef
1 cup breadcrumbs
1/2 cup milk
2 large eggs
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 cup sliced mushrooms
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup beef broth
2 tablespoons fresh parsley, chopped (for garnish)
Directions
In a large bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, garlic, salt, pepper, thyme, and Worcestershire sauce. Mix until just combined.
Shape the mixture into an oval loaf and place it in a foil pan that fits inside your slow cooker.
In a separate bowl, mix the sliced mushrooms, cream of mushroom soup, and beef broth. Pour this mixture over the meatloaf.
Place the foil pan in the slow cooker. Cover and cook on low for 6-8 hours or until the meatloaf is cooked through.
Once done, carefully remove the foil pan from the slow cooker. Let the meatloaf rest for a few minutes before slicing.
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Garnish with fresh parsley before serving.
Variations & Tips
For a lighter version, you can use ground turkey instead of beef. If you have picky eaters, consider blending the mushrooms into the gravy for a smoother texture. You can also add a handful of shredded carrots or zucchini to the meatloaf mixture for extra veggies. For a bit of a kick, add a pinch of cayenne pepper or a dash of hot sauce to the meatloaf mixture.
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