The Old West Gallery Recipe (Slow-Cooker Meatloaf)

Slow-cooker Meatloaf

2 ¼ pound of ground beef

1 cup panko breadcrumbs

2 large eggs

1 ¾ cups ketchup

2 tablespoons Worcestershire sauce

4 scallions, finely chopped

2 tablespoons chopped fresh parsley plus more for topping

2 teaspoons chopped fresh thyme

kosher salt and freshly ground pepper

12 ounces small fingerling potatoes, halved lengthwise

3 carrots, sliced 1 inch thick

¼ cup low sodium chicken broth

2 tablespoons packed light brown sugar

1. Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until everything is combined. 

2. Transfer to a 6 quart slow-cooker scatter the potatoes and carrots over the around the meatloaf. pour the chicken broth cover and cook for 8 hours on low or 4 hours on high.

3. When the meatloaf is done skim off the access fat from the juices of the slow cooker. combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in ½ cup juices from the slow cooker and let meatloaf rest, 10 minutes.

4. Remove the meatloaf from the slow cooker serve with the vegetables, top with more parsley.