I always kind of liked meatloaf, but never found it to be a standout comfort food. That is, until I discovered this recipe. Jimmy and I eat this at least 3-4 times per month and he often asks for it even more frequently. Now listen y’all, this recipe calls for a slow cooker, and if you are hesitant I completely understand, as I also first responded this way since many slow cooker recipes become mushy and can all seem to taste alike. But please, please, please for the sake of all that is good at least try this recipe. You won’t regret it. Jimmy loves this recipe because it tastes delicious, I love this recipe because yes it tastes amazing, but it can also be made Whole 30 if you eliminate the flour and use a Whole 30 approved ketchup (more on these substitutions below).
Also, I hope you can appreciate my circa 1994 hand-me-down Crock-Pot as much as I do. An oldie but a goodie, I just pray each time I plug it in that we don’t blow a fuse or spark a flame. Below are some pics of this glorious loaf in various stages of preparation. I hope you enjoy this classic as much as we do!
Ingredients
- 2 lbs ground beef (I use 80/20 but you can use any kind)
- 1 lb ground pork (be sure it is unseasoned)
- 1/4 cup coconut aminos
- 1 egg
- 1/8-1/4 cup flour (I use the Krusteaz GF flour or King Arthur GF flour, or you can eliminate completely and replace with 1/4-1/3 cup mashed sweet potato to be Whole 30 compliant)
- 1 whole onion, chopped into fine pieces
- 3/4 Tbsp garlic powder
- 3-4 tsp salt
- 1-2 tsp ground black pepper
- 2 + 1/2 tsp smoked paprika
- Ketchup, a layer on top, however much you prefer. For Whole 30 approved ketchup try this or this, but to be honest good ole regular store bought ketchup will taste best (I do buy organic though…)
- red pepper flakes to taste (optional)
Directions
- Add the beef, pork, coconut aminos, egg, flour, chopped onions and all seasonings to a large mixing bowl.
- Mix well with your hands or using a hand mixer. I find it easier to mix with my hands (take off your rings first!), but will occasionally use my KitchenAid stand mixer if I really don’t feel like getting dirty.
- Add the mixture to the slow cooker and pat down so the loaf forms to the shape of the pot.
- Top with a smooth layer of ketchup (I typically aim for a layer about 1/4 inch thick).
- Cook on low for ~8-10 hours. Theoretically you should be able to cook this on high for 4-6 hours, however beware I have never actually cooked it on high. My work day is always closer to 10 hours so I cook it on low from when I leave in the morning until I get home in the afternoon and it always turns out wonderfully.
*Note: this recipe results in a very moist meatloaf with a decent amount of fat-based liquid that cooks out, which creates a fabulous gravy for roasted potatoes or even roasted veggies.
If you try this recipe let me know what you think in the comments below!
