Ingredients

• 1 Tablespoon EVOO
• 1 Onion, Minced
• 6 Garlic Cloves, Minced
• 2 Tablespoons Fresh Thyme or 1 Teaspoon Dried Thyme
• 2 Slices Sprouted Bread, Torn into Quarters
• ½ Cup Almond Milk
• 2 Pounds 85% Lean Ground Beef
• 2 Eggs
• 2 Tablespoons Dijon
• 1½ Teaspoons Salt
• ½ Teaspoon Pepper
• 1 Tablespoon Worcestershire Sauce
• 1 Teaspoon Hot Sauce
• ½ Cup Ketchup
• ¼ Cup Coconut Sugar
• 4 Teaspoons Cider Vinegar

Directions

1. Line slow cooker with aluminum foil and coat with non-stick spray.
2. Cook onion, garlic, oil and thyme in a small skillet, stirring occasionally, until onion is softened, about 5 minutes.
3. Mash bread and milk into a paste in large bowl using fork.
4. Mix in onion mixture, ground beef, eggs, mustard, Worcestershire, hot sauce, 1½ tsp salt, and ½ tsp pepper using hands.
5. Transfer meat mixture to slow cooker and press into even layer.
6. Combine ketchup, sugar, and vinegar in bowl.
7. Brush meatloaf with half of the mixture; reserve remaining mixture separately.
8. Cover and cook until meatloaf is tender, about 4 hours.
9. Position over rack 6 inches from broiler element and heat broiler.
10. Brush meatloaf with remaining ketchup mixture, and broil until caramelized, about 5 minutes.
11. Let cool for 15 minutes before serving.