So my wife cooks a few times a year. She saw a recipe in one of her online magazines for Carla Hall's (Top Chef) meatloaf.
The picture in her magazine clearly shows the meatloaf has a very brown crust on the top. It was cooked with big chunks of carrots, onions, potatoes with a little stock - on low for 6 hours.
The picture of this clearly showed a deep browning and crust on the meatloaf.
Wife did a pretty good job following the recipe. The meatloaf... well it was more like pate. The recipe was rather basic. Really bottom barrel for carrots, potatoes and meat in a crock pot.
To me the question is really stupid but I need to still ask it - can you get a brown crust cooking a meatloaf in a slow cooker (and how about on low)?
Seems like the magazine might have duped her and I feel bad.