Ingredients
For the meatloaf:
1½ pounds ground beef
1 cup panko breadcrumbs
1 small yellow onion, shredded
3 cloves garlic, minced
1 teaspoon Italian Seasoning
1 teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon ground mustard
1 large egg, lightly beaten
½ cup 2% milk
2 tablespoons Worcestershire Sauce
8 ounces shredded mozzarella cheese
For the glaze:
⅓ cup barbecue sauce
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
Parsley, for garnish
Instructions
Line a crockpot with a sheet of aluminum foil. Grease it with cooking spray and set aside. In a large mixing bowl, combine the ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until well combined, but do not overmix. Divide the meat mixture in half. Press one-half of the meat into the bottom of the slow cooker. Arrange the shredded mozzarella down the center, leaving about 1/2 inch space around the sides. Top with the remaining meat mixture, shape it into a loaf and press around to seal the edges. Set aside. In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey and Worcestershire sauce. Brush half of the glaze over the meatloaf. Reserve the remaining half for later. Cover and cook on Low for 6 hours or on High for 3 to 4 hours. Meatloaf is done when its internal temperature reaches 160˚F on a meat thermometer. Lift out the meatloaf by holding onto the foil; transfer it to a baking dish and top with the rest of the glaze. Put under the broiler for 3 to 4 minutes or until browned. Remove from oven and let rest for 10 minutes. Garnish with parsley, cut, and serve
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