This recipe for slow cooker meatloaf is straightforward and foolproof! Every mouthful of this comfort food staple is moist, juicy, and flavorful thanks to the sweet, sticky glaze that was brush on during the final 15 minutes of baking. Your family will come to the table for supper if you prepare it at lunch and put it in the slow cooker.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¾ cup olive oil
- 8 cloves garlic, minced
- 3 pounds ground chuck
- 2 large onions, chopped
- 1 green bell pepper, chopped
- ¼ cup all-purpose flour
- 2 cups dry red wine
- 2 cups tomato sauce
- 4 large tomatoes, peeled and chopped
- 2 (6 ounce) cans tomato paste
- 1 ½ teaspoons Worcestershire sauce
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon celery salt
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 pound fresh mushrooms, sliced
Instructions
- Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.
Nutrition Facts
| Calories | 508 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 10 g |
| Sodium | 847 mg |
| Sugars | 11 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Very meaty indeed but it needed more tomatoes/sauce. I will say however that it was easy to prep the day before and finish off on meal day. Needs some tweaks but the sauce was full of flavor and one I’d make again.
This is a very good sauce. Its rich, full of of flavor. Will be my go to from now on.
I cut this recipe in half. Added 1/2 lb sweet Italian sausage to hamburger and drained off half the grease. I omitted the oil altogether as did not see the benefit of it. Increased the sugar to 3 tablespoons. If I made this again, I would also leave out the cayenne pepper. This was much tastier the second day.
Use half of the olive oil recommended
Taste good. I did add both mild and hot Italian *sausage(cut up) to make it extra hearty and meaty. *I cooked them separately, to make sure they were cooked all the way through.
Just a pinch of cayenne. Sauteed the onions, garlic, meat and Italian sausage together, sautéed the mushrooms and some zucchini in butter and some of the red wine, then threw all of the ingrediants (add diced tomatoes with basil/garlic/oil) into a crockpot and let it sit on low for….well…until I was ready, maybe 5 hours. Turned out great!
Amazingly good and simple recipe
Worth every minute of extra effort. Only used 2lbs of meat(1 beef, 1 Turkey Italian) Next time I’ll probably use only half the wine. Excellent recipe enjoyed by all.
Thank you for sharing! I tweaked due to on hand ingredients but stayed as true as possible and loved it! In case you all don’t know, you must brown beef on high heat; otherwise you are sweating it. Get it good and brown so it will hold up for simmering. Delish and easy to modify for kids/dietary needs.
Delicious spaghetti sauce. I made this recipe 3 times last summer (’11) and froze it in quart freezer bags. I used all of the ingredients except the tomato paste and mushrooms. When I thawed the sauce I then added the tomato paste so that it would thicken as it heated. The sauce is loaded with flavor and we loved the chunks of onion, peppers and tomatoes. The reasoning for no mushrooms is, we don’t care for them. I served this with garlic bread and ‘Green Bean Salad’ from this site. Leftovers for lunch the next day were every bit as good as the night before. Thanks TUCKER for sharing your recipe.
my daughter is a spaghetti nut and she LOVED this. it will be her birthday dish from now on. I used the canned tomatoes as well. awesome!
Kids loved it, husband said it was the best sauce I ever made, and I have tried A LOT of different sauces. This one is so easy in comparison to some I’ve made in the past. FINALLY a “go to” sauce!
Didn’t really like the taste – too much of a wine flavor.
This is exactly the kind of sauce recipe I’ve been looking for! I made it last night and my boyfriend and his friend loved it, as did I. I’m so happy I found it! I did alter it a bit, following ‘Valerie’s Kitchen’ advice. No green peppers or mushrooms, and I cooked the meat, then drained it, then cooked the onion & garlic. Also replaced a pound of chuck with a pound of spicy italian sausage meat. Yum!
Nice zesty sauce! Used it to make lasagna.
This was a good sauce. I would not classify it as great in my opinion. It tasted like it needed additional salt when I served it…a tiny bit bland. I like that it was so meaty though.
Made this recipe for my in laws when they came in to visit and they loved it! I definitely recommend making this sauce it is yummy!
Very good recipe as given. I had a surplus of Roma tomatoes and this recipe helped me put them to very good use! Thank you!
Really a great recipe! I make a big pot of this and freeze two ladle fulls in each ziploc freezer bag (Makes like 14 bags!) Then for a quick meal for my husband and myself I reheat the sauce, cook the pasta, and dinners served in 15 mins! This recipe really helped us out when my son was born : ) Thanks a lot!
My family loves this recipe and my sister even said its the best spaghetti shes ever tasted.I didnt follow the recipe to a tee though mostly cause i ran out of a few stuff and didnt feel like running to the store. and it still came out great. i used 3 table of olive oil instead of 2, didnt use wine or the large tomatoes.the recipe came together as quite dry so i added 2 cups of water.be careful on the tomato sauce you choose, as some sauces tend to be qute sweet, whihc was what happened in my case.if you buy a sweet tasting sauce, go easy on the sugar (maybe just 1 tablesp).despite mine being a bit sweet, it turned out great for a novice cooker like me.
This sauce was the first me and my fiance had ever tried and we did tweak it a little bit we only used a quarter of a bell pepper and used canned tomatoes and a wine called burgandy only because we couldnt find the one it called for and we also threw some asiago cheese on top.this was great thanks for sharing this recipe, also we only let it simmer for about 45 mins it kept trying to thicken up and i like sauceier sauce next time we’ll try siimering it the whole time!! Thanks again!