Remove the parsley stems and chop the leaves (this will make around 2 tbsp of freshly chopped parsley), finely grate the raw onion and mince the garlic cloves. This can be done quickly in a mini food processor.
Add the parsley, onion, breadcrumbs and garlic to a large mixing bowl and combine with the dry herbs, spices (chilli and paprika), salt and pepper. Stir everything through and then add the pork and beef mince. In a separate bowl mix the ingredients for the glaze, and set aside.
Warm the milk in a jug and crumble in the beef stock cube, stir well until dissolved. Add to the meat and herbs along with the beaten eggs. Mix everything together well - it's easiest (and most fun!) to do this with your hands. The mixture will now be moist and holding together, and will look like sausage meat ready to be shaped into meatloaf.
Take a piece of foil approx 50 x 30 cm (20 x 12 inches) and place the meatloaf mixture in the centre. Shape the mixture into a loaf with your hands ensuring the length will fit into your slow cooker. Press the edges firmly to compact the loaf and close any cracks in the edges, then cover the top of the meatloaf generously in glaze mixture. Wrap the meatloaf tightly in the sheet of foil, folding the ends (rather than twisting) to ensure they don't rip. Pierce each end with a skewer to allow juices to drain.
Cut three sheets of aluminium foil the length of your slow cooker, roll them up and place them in the bottom of the cooking pot to form a rack. Alternatively if you have a trivet or small wire rack that'll fit in your slow cooker - use this instead! Place the meatloaf onto the rack and cook on low for 4 hours.
When the meatloaf is cooked the juices will run clear, and it'll be firm and slightly browned. As an additional check, unwrap the meatloaf at the top and insert a meat thermometer into the centre - it should read at least 75°C (165°F).
Remove the meatloaf from the pot, unwrap it and brush with the remaining glaze. Allow the meatloaf to rest for a few minutes before slicing and serving with mashed potatoes and freshly cooked vegetables.
To prepare the dry ingredients for the meatloaf we used the Cusinart Mini Food Processor. This is a great time saving tool for finely chopping and pulsing herbs, garlic and onion, as well as making breadcrumbs.
How do I know when it's cooked?
We recommend using a meat thermometer as it's difficult to tell without fully unwrapping it, and every slow cooker is different. The temperature in the middle should be 75C (165F) when it's ready. We've linked a thermometer we recommend in the equipment list.
Mince (ground) meat
Some meatloaf recipes state that you shouldn't use low fat content mince. We've tested and found that in a slow cooker it makes very little difference.
How thick should the slices be?
Around 2cm (0.75inch) is about the right thickness to ensure each slice stays intact and everyone gets a good helping!
Make your own breadcrumbs by toasting a slice of bread, allowing it to cool and finely grating.
Use gluten free breadcrumbs if you follow a gluten free diet.