Ingredients

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

Directions

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.