Meatloaf with Sweet Tomato Glaze

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 6–8 servings
Prep. Time: 15–20 minutes Cooking Time: 4 hours Ideal slow-cooker size: oval 5-qt.
Needed at Time of Preparation:
1½ lbs. ground beef
1 medium onion, chopped finely
1 cup dry bread crumbs *use gluten-free bread crumbs to make this recipe gluten-free
1 cup tomato juice
1 large egg or 2 small eggs
1 tsp. salt
scant ¼ tsp. black pepper
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh until all ingredients are well-combined.
  2. Remove as much air as possible and seal bag.
  3. Name the bag with the corresponding information, and then freeze it.
    TIP: Leftover meatloaf makes great sandwiches! Or, freeze your leftover meatloaf slices into single portions for another day.
    Information for Freezer Bag:
    Makes 6–8 servings
    Cooking Time: 4 hours Ideal slow-cooker size: oval 5-qt.
    Needed at Time of Cooking:
    3 Tbsp. brown sugar
    ¼ cup ketchup
    1 tsp. dry mustard


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Make a tinfoil sling for your slow cooker so you can lift the cooked meatloaf out easily. Begin by folding a strip of foil accordion-fashion so that it’s about 1½–2 inches wide, and long enough to fit from the top edge of the crock, down inside and up the other side, plus a 2-inch overhang on each side of the cooker. Make a second strip exactly like the first.
  4. Place the one strip in the crock, running from end to end. Place the second strip in the crock, running from side to side. The 2 strips should form a cross in the bottom of the crock.
  5. Remove contents of a freezer bag, shape into a loaf, and place it in the crock, centring it where the 2 foil handles cross.
  6. In a bowl, mix the brown sugar, ketchup, and dry mustard together.
  7. Spoon half the glaze over the meatloaf. Reserve the rest for later.
  8. Cover. Cook on Low 4–5 hours.
  9. Using the foil handles, lift the meatloaf out of the cooker. Place on the rimmed baking sheet.
  10. Spoon remaining glaze over top.
  11. Place meat on a rimmed baking sheet under the broiler for 2–4 minutes. Keep watch so it browns and bubbles but doesn’t burn.
  12. Let stand for 10 minutes. Then slice and serve.

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