An unbeatably easy classic, tender homemade Crock Pot Meatloaf with Pan Gravy is one of the best, most comforting dinners you can dream of! Made with ground beef, pork, and onion soup mix, this recipe contains a secret ingredient that keeps it low carb and gluten free, too!
Spray the inside of the slow cooker crock with non-stick spray.
In a large bowl, combine ground beef, ground pork, diced pepper, eggs, crushed pork rinds, cream, seasonings, and half of the onion soup mix packet. Gently mix together until well combined, but don’t overwork the meat.
Shape the mixture into a loaf and place in the prepared crock. Pour the beef broth over the top of the meatloaf, then sprinkle with the remaining onion soup mix. Arrange the mushrooms around the meatloaf, the seal the lid.
Cook on low for 5-6 hours, or high for 2-3 hours, or until the internal temperature reaches 155-160 degrees F.
Carefully transfer the meatloaf and mushrooms to a serving platter. Strain the remaining broth through a fine sieve and transfer to a saucepan set over high heat. Whisk in the xantham gum (or flour slurry) and cook, stirring constantly, until the mixture thickens to your liking.
Season the gravy with salt and pepper as needed. Serve with the meatloaf and mushrooms.
To Bake In The Oven:
Place the shaped meatloaf, broth, and mushrooms in a ceramic baking dish. Cover the dish with foil and bake for 60-90 minutes, or until the internal temperature reaches 165 degrees F. If you’re in the kitchen, baste the meatloaf occasionally with the pan juices. Remove from the oven and follow directions to make gravy.
The meatloaf will keep, refrigerated and covered, for up to 4 days.