Classically comforting and uncomplicated, Crock Pot Meatloaf is savory, simple, and even better than Mom’s old-fashioned recipe!
Our Crock Pot Meatloaf is the easy answer to your Monday night woes! No more hungry people waiting impatiently for dinner (including you!) Prep this mouthwatering recipe in just minutes, then set it, forget it, and let the slow cooker do its thing! This delicious meatloaf will be ready to eat when you are!
The Best Meatloaf is Made in the Crockpot!
Meatloaf is an easy favorite comfort food for most of us, but there are two problems with the traditional recipe. 1) It takes well over an hour to cook after you get home from a long day, and 2) Oven-baking can result in a dry meatloaf (with almost burned edges by the time the center is fully cooked).
That’s why Crockpot Meatloaf is the clear winner! It’s easy to assemble, and the crockpot takes it from there. It’s ready when you get home, and the slow cooker makes it moist, juicy, and perfectly tender all the way through! It’s succulent and so tasty – especially with a side of potatoes!
Other Recipes to Serve with Crockpot Meatloaf
- Nothing completes a meatloaf quite like potatoes, and these Baked Garlic Mashed Potatoes are creamy and delicious!
- Crispy Fried Green Beans with Wasabi Mayo are easy to whip up and make a great green side dish!
Ingredients
Meat: Our classic meatloaf uses lean ground beef for great flavor and loads of protein without greasiness.
Filling: We’re adding two eggs, whole milk, a chopped onion, and Italian-flavored breadcrumbs to give this meatloaf a moist, tender texture!
Seasoning: Now for the flavor! Adding to the meatloaf ingredients, we’re seasoning the mixture with Worcestershire sauce, chopped fresh parsley, sea salt, Italian seasoning, garlic powder and black pepper. It’s perfect!
Glaze: The meatloaf topping is a simple glaze made from ketchup and dark brown sugar —nothing more!
How to Make Slow Cooker Meat Loaf
STEP ONE: Line the inside of your crockpot with aluminum foil and spray the foil with non-stick spray. In a large bowl, combine all the ingredients (except the glaze). Use your hands to mix, but don’t overwork it.
STEP TWO: Shape the meatloaf into a large oval shape and lay it on the foil in the crockpot. (You can also form the loaf right in the crockpot so you don’t have to worry about moving it.)
STEP THREE: In a small bowl, whisk the brown sugar and ketchup until combined. Brush half of this glaze on top of the meatloaf. You can set the rest aside for later on.
STEP FOUR: Cook the meatloaf on LOW for 4-5 hours or until the beef reaches an internal temperature of 160 degrees F. When done, brush the remaining glaze over the top, then slice and serve with potatoes and veggies. So so yummy!
Tips for Success
- Finely chop the aromatics (garlic, parsley, onion) in a food processor for a less chunky, more tender meatloaf.
- You can finely grate and sauté other veggies to sneak in added nutrition—spinach, carrots, bell peppers, kale, sweet potatoes, and butternut squash all work great.
- You can use a dried stuffing mix in place of the breadcrumbs.
- A touch of vinegar added to the ketchup & brown sugar turns the glaze from sweet to tangy.
- For a dairy-free version, substitute an unsweetened, plain oat milk for the whole milk. Works great!
- Slice leftovers thin and make delicious meatloaf sandwiches!
Can I Bake this Meatloaf Recipe in the Oven?
You sure can! Prepare your ingredients per the instructions. Shape the ground beef mixture into a loaf, spread the ketchup glaze on top, then place it in a greased or lined loaf pan or baking dish. Bake at 350°F for about an hour, until the center reaches 160°F (165°F for chicken or turkey meatloaf). Let it rest 10 minutes or so before serving.
How Do I Keep Meatloaf Moist and Juicy?
There are multiple rules for creating a moist meatloaf! The first is: Do not overcook. Nobody likes a dry meatloaf. That’s why we love this Crock Pot Meatloaf – it’s always savory and succulent! The 2nd rule is to use milk instead of water. Milk adds additional fat that helps lock in the moisture. Rule 3: Use two eggs instead of just 1. Eggs bind the meat together, helping it retain moisture and preventing the meatloaf from crumbling. And 4: Don’t skip the breadcrumbs! Bread absorbs the fluids and adds a soft tenderness you won’t get from meat alone. Follow these steps to a magically moist meatloaf every time!
Other Unexpected “Things to Make in a Crockpot” Recipes!
- Crock Pot Pizza
- Crock Pot Apple Cobbler
- Slow Cooker Corn on the Cob
- Overnight Crockpot Breakfast Casserole
- Crock Pot Meatball Sandwiches
- Peach Raspberry Slow Cooker French Toast
Ingredients
- 2 pounds lean ground beef
- 1 cup Italian seasoned bread crumbs
- ⅔ cup whole milk (or 2%)
- 1 medium yellow onion peeled and chopped
- 2 large eggs
- 3 tablespoons fresh parsley chopped
- 2 tablespoons Worcestershire sauce
- ½ tablespoon salt
- ½ tablespoon Italian seasoning
- 1 teaspoon garlic powder 1/2
- ½ teaspoon black pepper
Glaze
- ½ cup ketchup
- 3 tablespoons brown sugar (light or dark)
Instructions
- Line the inside of a slow cooker with foil and spray the foil with non-stick cooking spray. Set aside.
- To a large mixing bowl, add the ground beef, bread crumbs, milk, onion, eggs, parsley, Worcestershire, salt, Italian seasoning, garlic powder, and pepper. Use your hand to mix everything together until well combined. (Do not overmix.)
- Shape the meatloaf mixture into a large oval shape on top of the foil in the crock.
- In a small bowl, whisk together the ketchup and brown sugar. Brush half of the glaze over the meatloaf.
- Cover and cook on LOW for 4-5 hours or until the meatloaf is cooked through and has an internal temperature of 160 degrees F.
- Brush the remaining glaze onto the meatloaf and sprinkle with chopped parsley for garnish. Cut into slices and serve warm with your favorite sides.
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