Crock Pot Meatloaf in 6 Hours 20 Minutes Tender and Savory

Instructions:

1. Construct the foil pedestal. Tear off two long strips of heavy duty aluminum foil and fold them into 1 inch (2.5cm) thick ropes. Place them in the bottom of the slow cooker in a V or X shape to create an elevation rack. Note: This allows heat to circulate and fat to drain away.
2. Hydrate the binders. In a large mixing bowl, whisk together the 2 eggs, 1/2 cup Greek yogurt, 1 tbsp Worcestershire sauce, and the dry onion soup mix.
3. Incorporate the stuffing. Fold in the 2 cups of herb seasoned stuffing mix and allow it to sit for 5 minutes to hydrate. Note: This prevents the stuffing from stealing moisture from the beef later.
4. Add the beef. Place the 2 lbs of lean ground beef into the bowl. Using your hands or a fork, gently mix until just combined, being careful not to over work the meat.
5. Form the loaf. Shape the mixture into an even oval and place it onto the foil rack inside the slow cooker, ensuring the sides do not touch the ceramic walls.
6. Prepare the initial glaze. Whisk together 1/2 cup low sugar ketchup, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp smoked paprika, and 1/2 tsp black pepper.
7. Apply the first coat. Brush exactly half of the glaze mixture over the top and sides of the loaf.
8. Begin the slow cook. Cover and cook on LOW for 6 hours. Do not lift the lid during the first 5 hours, as this releases critical steam.
9. Finish the glazing. Apply the remaining glaze 30 minutes before the end of the cooking time (at the 5.5 hour mark).
10. Verify and rest. Use an instant read thermometer to ensure the internal temperature reaches 160°F (71°C). Carefully lift the loaf out using the foil ropes and let it rest for 10 minutes before slicing.