2 pounds (900 g) ground beef
3 cloves garlic, diced
2 eggs, lightly beaten
1 onion, diced
2 tablespoons (30 ml) Worcestershire sauce, divided
1/2 cup (125 ml) Parmesan cheese
1/2 cup (125 ml) heavy cream
3/4 cup (175 ml) breadcrumbs
1 teaspoon (5 ml) fresh rosemary, chopped
1 teaspoon (5 ml) fresh thyme, chopped
1 teaspoon (5 ml) fresh parsley, chopped
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) salt
1/4 cup (60 ml) ketchup
2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) Dijon mustard
Step 1: Put a large piece of parament paper in the slow cooker allow to over hang on the sides. This will help to remove the meatloaf whne finished.
Step 2: Place garlic, eggs, onion, half of the Worcestershire sauce, Parmesan cheese, heavy cream, breadcrumbs, fresh herbs, salt and pepper into a large bowl and mix well. Crumble the ground beef over top and mix all ingredients very well so that everything is incorporated together. You don't need to worry about over-mixing as you do with other recipes. Because it cooks as such a low temperature, it will stay moist no matter how much you mix it.
Step 3: Shape mixture into a loaf shape and transfer to a 6-quart slow cooker. Place the lid on, turn heat to low and cook for 6 hours.
Step 4: Combine the ketchup, brown sugar, remaining tablespoon of Worcestershire sauce, Dijon mustard, and a pinch of salt and ground black pepper. Whisk to mix all ingredients, then drizzle over the meatloaf.
Step 5: Leave the lid off the slow cooker, turn heat to high and cook for another 30 minutes, until the glaze sets.
Step 6: Remove meatloaf from slow cooker to cutting board. Allow to rest for 5 minutes before slicing.