Meatloaf (slow cooker variety)

Line a slow cooker with aluminum foil. For best results, use heavy duty foil, or a double layer of regular foil. The foil should extend 1/2 to 3/4 up the sides of the slow cooker so you can use it as a sling to remove the meatloaf once it’s cooked. Spray the foil lightly with nonstick cooking spray.

In a large bowl, beat together the milk, eggs, Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper. Stir in the breadcrumbs, onion, and parmesan. Add the beef and mix with your hands until the seasonings are evenly incorporated. Do not overmix.

Add the meatloaf mixture to the slow cooker and shape into a firm oval loaf with your hands, leaving a gap between the edges of the meatloaf and the sides of the slow cooker. 

Cover and cook until the meatloaf reaches an internal temperature of at least 160°F, 5 to 6 hours on low heat, or 3 hours on high heat.

In a small bowl whisk together the ketchup, Sriracha (if using), and Worcestershire sauce. If not using Sriracha, add the extra tablespoon of ketchup. When the meatloaf is finished cooking, spread the sauce over the top. Re-cover the slow cooker and let cook until the sauce is warmed through, 5 to 10 minutes more.

Using the aluminum foil as a sling, lift the meatloaf out of the slow cooker and carefully drain off any liquid. Optionally, place on a baking sheet and broil until the top is browned, 2 to 3 minutes. Allow the finished meatloaf to rest for 5 to 10 minutes. Slice and serve.

Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a 350°F oven until warmed through, 10 to 15 minutes. To freeze, wrap tightly in plastic wrap, place in a zip-top bag, and freeze for up to 3 months. Thaw frozen meatloaf in the refrigerator before reheating.