Slow-Cooker Meat Loaf

1. Stage

Cut three 25x3-inch strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place inside a 4- or 5-quart slow cooker with the foil strips running up the cooker sides. Coat the strips with cooking spray. Editor’s Tip: The foil strips will become “handles” to help remove the meat loaf from the pan after cooking. If this process sounds too complicated, you can instead line the bottom of the slow cooker with foil. Give it a quick spritz with cooking spray to make it nonstick.

2. Stage

In a large bowl, combine the tomato sauce, eggs, ketchup, Worcestershire, onion, saltines, garlic, salt and pepper. Crumble the ground beef and bulk pork sausage over the mixture, and mix lightly but thoroughly (the mixture will be moist). Shape the meat mixture into a loaf. Place the meat loaf on the center of the strips in the slow cooker. Editor’s Tip: You can make the meat loaf mixture a day in advance. Store it in a covered bowl in the refrigerator. Then when you are ready to bake, shape it, and transfer it to the slow cooker.

3. Stage

In a small bowl, combine the ketchup, brown sugar, ground mustard and nutmeg.

4. Stage

Spoon the meat loaf sauce over the loaf. Cover and cook on low for three to four hours, until no pink remains and a thermometer inserted into the thickest portion of the loaf reads 160°. Using the foil strips as handles, remove the meat loaf, and transfer to a platter. Editor’s Tip: To prevent the slow-cooker meat loaf from falling apart, let it rest for at least 10 minutes before slicing. Resting lets the juices redistribute within the loaf, which helps it stay together.