Crunchy French Onion Chicken

This crockpot meatloaf recipe with sweet and tangy glaze makes a delicious family dinner with little effort and yields tender, juicy slices.

ingredient

Meatloaf

2 large eggs
½ cup unsalted chicken broth, or stock, or beef broth/stock
1 cup panko breadcrumbs
1 tablespoon olive oil, plus more for greasing
1 tablespoon minced garlic
¾ cup minced yellow onion
½ cup chopped celery
2 pounds ground beef, 85% to 90% lean
2 ounces parmesan cheese, finely grated, about 1 cup
2 tablespoons tomato paste
1 tablespoon chopped parsley
2 teaspoons soy sauce
1 ½ teaspoon worcestershire sauce
1 teaspoon paprika, sweet or smoked
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon chopped fresh thyme, or dried

Glaze

⅓ cup pure maple syrup
¼ cup tomato paste
1 tablespoon apple cider vinegar
½ teaspoon worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon black pepper

Directions

Fold a double-layer piece of aluminum foil into a 12 by 9-inch sling. Set aside.
In a medium bowl, whisk together eggs and chicken broth. Add breadcrumbs, whisk to combine, and allow to absorb all of the moisture.
In a microwave-safe bowl, combine olive oil, onion, celery, and garlic. Heat on high power until tender, about 4 minutes, stirring halfway through. Add more time, if needed, in 30-second intervals.Alternatively, saute vegetables in a medium skillet over high heat, about 6 to 8 minutes. Cool the mixture in the refrigerator for 5 minutes.
In a large bowl, add the ground beef, Parmesan cheese, breadcrumb mixture, cooled vegetables, tomato paste, parsley, soy sauce, Worcestershire sauce, paprika, salt, pepper, and thyme.
Use your hands to gently mix the ingredients until combined, about 1 minute, being careful not to overmix.
Shape the meat into a 9 by 4-inch domed loaf, about 2-inches tall. Place it in the center of the foil sling. Then grab the edges and carefully transfer it to a 6-quart slow cooker.
To make the glaze: In a small bowl, whisk together maple syrup, ¼ cup tomato paste, apple cider vinegar, ½ teaspoon Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper.
Add 3 tablespoons of the glaze to a bowl. Brush over the top and sides of the meatloaf. Reserve the remaining sauce to use for topping later.
Cover and cook until the internal temperature reaches 155 to 160ºF (68 to 71ºC), 2 ½ to 3 ½ hours on low setting. It takes about 2 hours and 45 minutes in a crockpot.
Carefully remove the meatloaf using the sling, draining the juices into the pot. Transfer to a cutting board. Rest for at least 15 minutes before slicing.
Brush the top with the remaining glaze or serve on the side. Cut into even-sized pieces. If not serving immediately, transfer to a cleaned slow cooker, cover, and keep on the warm setting for up to 1 hour.