Melt-In-Your-Mouth Meatloaf

Recipe View Prepare the meatloaf base: In a large bowl, whisk together the milk, breadcrumbs, eggs, dried minced onion, salt, and sage until well combined. Allow the mixture to sit for 5 minutes to allow the breadcrumbs to absorb the milk. (5 minutes)

Recipe View Incorporate the meat and mushrooms: Gently stir in the ground beef and sliced mushrooms until just combined. Be careful not to overmix, as this can result in a tough meatloaf. (5 minutes)

Recipe View Shape and transfer: Shape the mixture into a round or oval loaf. Carefully place the loaf into a 5-quart slow cooker.

Recipe View Slow cook: Cover and cook on Low for 5 to 6 hours, or until a meat thermometer inserted into the center of the loaf reads 160 degrees F (71 degrees C). (5-6 hours)

Recipe View Prepare the glaze: While the meatloaf is cooking, whisk together the ketchup, brown sugar, ground mustard, and Worcestershire sauce in a small bowl until smooth. (5 minutes)

Recipe View Glaze and finish: Open the slow cooker and carefully spoon the glaze evenly over the meatloaf. Cover the cooker and continue to cook on Low for an additional 15 minutes, or until the glaze is heated through and slightly caramelized. (15 minutes)

Recipe View Rest and serve: Carefully remove the meatloaf from the slow cooker using two spatulas. Transfer to a serving plate, cover loosely with foil, and let rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. (10 minutes)