1. Prepare the Meatloaf Mixture:

1. 1. Soak Breadcrumbs (Panade): In a small bowl, combine the gluten-free breadcrumbs and milk. Let this mixture sit for 5-10 minutes. This step, known as a “panade,” helps the breadcrumbs absorb moisture, which in turn keeps the meatloaf tender and juicy.

1. 1. Combine Wet Ingredients: In a large mixing bowl, lightly beat the eggs. Add the finely chopped or grated onion, minced garlic, gluten-free Worcestershire sauce, tomato paste, dried parsley, dried thyme (if using), salt, and pepper. Mix these wet ingredients together.

1. 1. Add Meat and Panade: Add the ground beef and the soaked breadcrumb mixture (panade) to the large bowl with the wet ingredients.

1. 1. Mix Gently: Using your hands (the best tool for this!), gently combine all the ingredients until just mixed. Be very careful not to overmix. Overmixing develops the meat proteins too much, which can lead to a tough, dense meatloaf. Mix just until everything is incorporated.

1. 1. Form the Loaf: Shape the meat mixture into an oval or rectangular loaf that will fit comfortably into your slow cooker insert without touching the sides too much. A 5-6 quart oval slow cooker is ideal for a 2lb meatloaf.

2. Prepare the Slow Cooker & Glaze:

1. 1. Elevate the Loaf (Optional but Recommended): To prevent the meatloaf from sitting in its own grease and becoming soggy on the bottom, you can create a “rack” in the bottom of your slow cooker.

      • • Option 1 (Foil Balls): Roll up 3-4 balls of aluminum foil (about 1-2 inches in diameter) and place them on the bottom of the slow cooker insert.
      • • Option 2 (Vegetable Bed): Roughly chop 2-3 carrots and celery stalks, or thick onion slices, and place them on the bottom to act as a natural rack. These will also add a lovely aroma.
      • • Option 3 (Foil Sling): Create a sling out of heavy-duty aluminum foil. Take a long piece of foil, fold it lengthwise a few times to make a sturdy strip about 4-5 inches wide. Place this in the slow cooker, with the ends coming up the sides, so you can easily lift the meatloaf out later. Place the meatloaf on top of this sling (you can still use foil balls underneath if desired).

1. 1. Prepare the Glaze: In a small bowl, whisk together all the glaze ingredients: gluten-free ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and dry mustard powder (if using), until the sugar is dissolved and the mixture is smooth.

3. Cook the Meatloaf:

1. 1. Place Loaf in Slow Cooker: Carefully place the formed meatloaf onto your prepared rack/sling in the slow cooker insert.

1. 1. Apply Half the Glaze: Spread about half of the prepared glaze evenly over the top and sides of the meatloaf.

1. 1. Cook: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Cooking times can vary depending on your specific slow cooker and the thickness of your meatloaf. The meatloaf is done when it reaches an internal temperature of 160-165°F (71-74°C) when checked with a meat thermometer inserted into the thickest part.

1. 1. Apply Remaining Glaze: About 30 minutes before the end of the cooking time (if cooking on low, or 15-20 minutes if on high), spread the remaining half of the glaze over the meatloaf. This allows the final layer of glaze to thicken and set without overcooking.

1. 1. Rest: Once cooked through, carefully lift the meatloaf out of the slow cooker using the foil sling (if used) or large spatulas. Place it on a cutting board and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. If there’s a lot of grease in the slow cooker, you can discard it.