Crockpot Meatloaf Recipe

This Crockpot Meatloaf Recipe is a hearty, classic comfort food made easier with slow cooking. It’s tender, flavorful, and topped with a sweet and tangy glaze—all without heating up your oven. Perfect for busy nights, this hands-off version gives you moist, delicious meatloaf every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef (or a mix of beef and pork)breadcrumbs (plain or Italian)eggmilkonion (finely chopped)garlic (minced)Worcestershire sauceketchupmustardsalt and black pepperItalian seasoning (optional)

For the glaze:
ketchupbrown sugarsplash of vinegar or mustard

directions

In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, ketchup, mustard, salt, pepper, and optional Italian seasoning. Mix until just combined—don’t overwork the meat.

Shape the mixture into a loaf and place it in the bottom of your slow cooker. You can line the bottom with parchment paper or foil for easy removal.

In a small bowl, mix ketchup, brown sugar, and a splash of vinegar or mustard to create the glaze. Spread half of it over the top of the meatloaf.

Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the internal temperature reaches 160°F (71°C).

About 15–20 minutes before the end of cook time, spread the remaining glaze on top.

Let the meatloaf rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCook time: 6–7 hours on low or 3–4 hours on highTotal time: 6 hours 10 minutes

Variations

Use ground turkey or chicken for a lighter version.

Add chopped bell peppers or shredded carrots for extra veggies.

Swap breadcrumbs with crushed crackers or oats.

Add cheese cubes inside for a melty surprise.

Use BBQ sauce instead of ketchup in the glaze for a smoky flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.*Reheat slices in the microwave or oven until warmed through.*Freeze cooked meatloaf (whole or sliced) for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I cook this on high?

Yes, 3–4 hours on high works just as well.

Can I make this ahead of time?

Yes, assemble the meatloaf and refrigerate it in the slow cooker insert overnight.

Can I use foil in the crockpot?

Yes, lining with foil helps with easy removal and cleanup.

Can I add cheese?

Absolutely! Add shredded cheese to the mix or stuff the center with cubes.

What kind of ground meat works best?

Ground beef is classic, but a mix of beef and pork adds extra flavor and moisture.

Why is my meatloaf falling apart?

Make sure to use enough binder (egg and breadcrumbs) and don’t overmix.

Can I skip the glaze?

You can, but the glaze adds a classic sweet-savory flavor everyone loves.

Do I need to drain the fat?

If using higher-fat meat, you can tilt the crockpot and spoon out excess fat before glazing.

Can I double the recipe?

Yes, but form two smaller loaves or cook a bit longer and check doneness with a thermometer.

What goes well with crockpot meatloaf?

Mashed potatoes, green beans, roasted veggies, or mac and cheese are perfect pairings.

Conclusion

Crockpot Meatloaf is a simple, satisfying meal that delivers all the nostalgic flavor of the oven-baked classic with the ease of slow cooking. Juicy, flavorful, and topped with a rich glaze, it’s a family favorite that’s perfect for weeknights, potlucks, or cozy weekends. Set it, forget it, and enjoy every bite.

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