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To get a browned top and sides of the meat loaf, or any meat or chicken, take it out of the slow cooker and put it on a baking sheet or in a pan, and broil it in the oven a few minutes till its browned to your liking.


It's very difficult. The trapped moisture can keep the meatloaf from drying out sufficiently to brown well. ... but if you vent the steam, you're also releasing a lot of the heat, so it might cool off too much. I'd personally try turning up the heat to high and leaving the lid askew for the last 15 minutes or so of cooking, and see if that gives you the ...


Our previous slow cooker didn't really give any browning on high. It had a traditional (removable) crockery pot and lid. Our new one does for (some) meat and veg that's not immersed. It also has a "medium" setting which behaves more like the "high" on the old one. For what it's worth the pot is non stick steel (the lid is glass). It apparently doesn't need ...


It all depends on the ambient temperature. You need to expose the surface of your meatloaf to a sufficient temparature to start the Maillard Reaction, otherwise you will be left with meat that just looks boiled I'm afraid. There is an old discussion about the right temperature right HERE on Seasoned Advice. In general I try to never let the pictures in ...

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