SLOW COOKER MEATLOAF

I have never been a fan of meatloaf but I really like this recipe. Dan loves it and requests it on Father's Day and his birthday. Recipe from America's Test Kitchen.

serves 6-8

18 saltines

4 ounces white mushrooms, trimmed

3 tablespoons milk

1 1/2 tablespoons Worcestershire sauce

4 teaspoons soy sauce

1 teaspoon salt

3/4 teaspoon pepper

1 shallot, minced

1 tablespoon vegetable oil

2 garlic cloves, minced

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

2 large eggs

1 pound ground pork

1 pound 85 percent lean ground beef

6 tablespoons ketchup

1 tablespoon packed brown sugar

Process saltines, mushrooms, milk, Worcestershire, soy sauce, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Transfer to large bowl. Combine shallot, oil, garlic, thyme, and cayenne in small bowl and microwave until softened, about 90 seconds, stirring halfway through cooking. Whisk shallot mixture and eggs into saltine mixture.

Add pork to saltine mixture and mix until thoroughly combined. Add ground beef and knead until well combined. Fold 18-inch square of heavy-duty aluminum foil in half to make 18 by 9-inch strip. Form meat mixture into 9 by 4-inch loaf and place crosswise over center of strip. Using foil as sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, about 4 hours on low.

Adjust oven rack 5 inches from broiler element and heat broiler. Whisk ketchup and sugar together in bowl. Using sling, transfer meatloaf to rimmed baking sheet and brush with glaze (I also scrape away and discard the fat that collects at the bottom edges of the meatloaf). Broil until glaze is bubbly and spotty brown, 5 to 7 minutes. Transfer to serving dish (discard sling), tent loosely with foil, and let rest for 15 minutes. Slice and serve.