Dice up vegetables as finely as you can, the smaller the better (if you have veggie haters in the house, so perhaps the kids won’t see you snuck vegetables in it and attempt to pick it out of your beautifully made meatloaf later, because you failed to chop them fine enough). Ahem.

Over medium-high heat, melt a couple pats of butter, and sauté your finely chopped vegetables.

After the veggies begin to soften and the butter begins to brown, season the vegetables with finely ground salt and pepper, Worcestershire, nutmeg, garlic, and cayenne.

Sauté for a few more minutes then add about ½ cup of ketchup; mix well and continue to cook, stirring thoroughly for a few more minutes.

Remove from heat, allowing the mixture to cool for a couple of minutes. (I cooked the veggies in my Ninja, so I turned it off at this point).

Add about ½ cup of milk to the mixture and stir until well combined, then add 1 cup of breadcrumbs to start. It’ll need to be paste-like, so if it isn’t, continue to add bread crumbs a little at a time, mixed thoroughly in between, until it’s the way we need it to be; let it sit and cool some more.

In a mixing bowl nearby, whisk the eggs and add all 3 meats the bowl, massaging until it’s thoroughly combined.

Add the meat into the vegetable mixture into the slow cooker and mix really REALLY well (I apologize in advance if your arms are getting tired, but trust me, it’s worth it!)

Cover your slow cooker with the lid and set it on high. It will be to temperature (180 degrees) in about 2 or so hours.

About an hour or so before serving, mix together ¾ cup of ketchup with about 2 tablespoons raw honey in a small measuring cup and pour over the meatloaf like a glaze; return the lid to the slow cooker and continue to cook.