2 pounds lean ground beef

1 cup Italian breadcrumbs

¾ cup low-sodium beef broth

2 large eggs

1 tablespoon Worcestershire sauce

½ tablespoon garlic powder

½ tablespoon onion powder

½ teaspoon salt

½ teaspoon black pepper

1 large yellow onion, thickly sliced

1 cup ketchup

¼ cup brown sugar

1 tablespoon apple cider vinegar

1 tablespoon yellow mustard

Fresh parsley, optional for garnish

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In a large bowl, gently mix the ground beef, breadcrumbs, beef broth, eggs, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until just combined.
Layer the sliced onions evenly on the bottom of the slow cooker.
Shape the meat mixture into an oval loaf and place it on top of the onions, leaving space around the edges.
In a small bowl, mix the ketchup, brown sugar, apple cider vinegar, and yellow mustard to make the glaze.
Reserve a small amount of glaze, then spread the remaining glaze over the top and sides of the meatloaf.
Cover and cook on low for 6 hours or on high for 4 hours, until fully cooked.
Carefully remove the meatloaf, discard onions and excess liquid, brush with reserved glaze, garnish with parsley if desired, slice, and serve.

Avoid overmixing the meat to keep the meatloaf tender.

The onions prevent sticking and add moisture during cooking.

Ground turkey can be used as a substitute with additional seasoning.

Freeze cooked slices for up to 3 months for easy meals.