Divide a 1-foot long piece of aluminum foil into two equal halves along its length. Fold each strip in half along its length to make two elongated strips.
Arrange the foil strips in a crisscross pattern at the bottom of the slow cooker or crock pot.
Trim the strips to align with or just below the edge, ensuring they do not obstruct the slow cooker cover.
Apply a layer of non-stick spray to both the foil and the slow cooker.
Expert advice: I use foil because it allows for effortless removal of the meatloaf from the bowl, while leaving the oil behind.
Sauté diced onions and a single garlic clove in a little amount of butter in a small skillet. Once the onions begin to get tender, include the dried thyme, salt, and black pepper.
Expert advice: Sautéing the veggies in butter is the key to achieving a succulent and tender meatloaf.
Transfer the sautéed onions and garlic to a spacious bowl and include 1/2 pound of minced meat.
For the beef mixture, use Worcestershire sauce, an egg, and either breadcrumbs, almond flour, or oats to enhance its binding properties.
Blend the ingredients, mold the meat into a round or elliptical form, and place the meatloaf into the crockpot.
Slow cook the meatloaf for a duration of 6 hours.
When there is about 30 minutes remaining in the cooking process, combine 1/4 cup of ketchup with 1 tablespoon of molasses and spread the mixture over the surface of the meatloaf.
Replace the cover on the slow cooker and continue cooking for an additional 30 minutes.
