Crockpot Meatloaf recipe

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• 1 pound lean ground beef
  Ingredient note

  Source: 1 pound lean ground beef
• 1 pound lean ground pork
  Ingredient note

  Source: 1 pound lean ground pork
• ½ cup shredded Parmesan cheese
  Ingredient note

  Source: ½ cup shredded Parmesan cheese
• 2 each eggs
  Ingredient note

  Source: 2 eggs
• 2 teaspoons Italian seasoning
  Ingredient note

  Source: 2 teaspoons Italian seasoning
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1 teaspoon onion powder (or 1 small finely diced onion)
  Ingredient note

  Source: 1 teaspoon onion powder (or 1 small finely diced onion)
• ½ teaspoon black pepper
  Ingredient note

  Source: ½ teaspoon black pepper
• ¾ cup dried seasoned bread crumbs (about 80 grams)
  Ingredient note

  Source: ¾ cup dried seasoned bread crumbs (about 80 grams)
• ½ cup milk
  Ingredient note

  Source: ½ cup milk
• ⅓ cup ketchup
  Ingredient note

  Source: ⅓ cup ketchup
• 3 tablespoons brown sugar
  Ingredient note

  Source: 3 tablespoons brown sugar
• ¼ teaspoon ground mustard
  Ingredient note

  Source: ¼ teaspoon ground mustard

1. In a large bowl combine ground beef, ground pork, Parmesan, eggs, Italian seasoning, salt, onion powder and black pepper.
2. In a medium bowl, combine bread crumbs and milk. Add to the meat mixture and mix just until combined.
3. Create a foil sling for your meatloaf by folding a large piece of tin foil until you have a piece about 3 inches wide and long enough to sit on the bottom of the crockpot and reach up the sides. Place it in the crockpot. Spray the crockpot and foil with non stick spray.
4. Shape your meatloaf mixture into an oval and place on top of the foil sling.
5. Stir together the glaze: ketchup, brown sugar, ground mustard. Spoon about 1/3 of the glaze on top of the meatloaf, being careful not to contaminate the batch by touching the uncooked meat and then touching the remaining glaze.
6. Put the lid on and cook for 5 hours on low.
7. Check the temperature to ensure it has reached a minimum 160 degrees F. If not, continue cooking 30-60 minutes.
8. Scrape off any excess fat on the sides of the meatloaf and brush on the remaining glaze. Remove from the slow cooker and let rest for at least 10 minutes before slicing.