Crockpot Meatloaf

Crockpot Meatloaf might just be your family’s new favorite weeknight dinner! This classic slow cooker meatloaf recipe is hearty, flavorful, perfectly tender, and so easy to make. The tangy ketchup based glaze on top is what really ties it all together. When you need a tried and true comfort meal, this is the recipe to make!

What’s in This Crockpot Meatloaf Recipe?

Plug in your Crockpot because it’s time to make the best homemade meatloaf! This easy recipe is ideal for those crazy busy weeknights when you want a comforting, filling, and simple dinner on the table without putting in a whole lot of elbow grease.

• Ground Beef: You’ll need 2 pounds of ground beef for this recipe. We like a blend with a bit of fat to keep the meatloaf moist, so look for 80-85% lean.
• Onion: White or yellow onion both work well in this recipe.
• Breadcrumbs: Help bind the meatloaf together.
• Milk: Adds moisture to the meatloaf.
• Ketchup: Adds a sweet, acidic, and umami flavor to the meat and the glaze.
• Worcestershire Sauce: Adds a salty, umami flavor to the meatloaf.
• Seasonings: Kosher salt, Italian seasoning, ground black pepper, and garlic powder add flavor to the meat, while garlic and onion powder increase the savory flavor of the glaze.
• Eggs: Help bind the meatloaf together.
• Brown Sugar: Adds a molasses-forward sweetness to the glaze.
• Red Wine Vinegar: Adds a touch of acidity to the glaze to balance the sweetness.

Notes from the Test Kitchen

• Make sure to line the crockpot with foil so the meatloaf is easy to remove all in one piece.
• You can mix together the meatloaf ingredients in a large bowl and store them in the refrigerator overnight before shaping and adding to the crockpot.
• Take care not to overwork the meatloaf, as this can make it chewy and dense.
• The glaze ingredients can be stirred together and stored in the refrigerator for up to 3 days before using.
• Cook the meatloaf to 160°F and let rest for 10-15 minutes before slicing to lock in the juices.
• For extra crispy, caramelized meatloaf, broil on a sheet pan for a few minutes after cooking.

Variations on Slow Cooker Meatloaf

• You can swap the ground beef for an equal amount of pork, veal, turkey, or chicken.
• If you’d prefer not to use milk, you can use an equal amount of dairy-free milk, water, or beef broth.
• If you don’t have Worcestershire sauce, you can use an equal amount of low-sodium soy sauce.
• In the glaze, you can use balsamic or sherry vinegar in place of the red wine vinegar.

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Recipe Card

Crockpot Meatloaf Recipe

4.82 from 32 votes

Prep: 15 minutes mins

Cook: 3 hours hrs 5 minutes mins

Total: 3 hours hrs 20 minutes mins

Servings: 8 slices

Author: Becky Hardin

Print Rate Pin

Crockpot Meatloaf might just be your family's new favorite weeknight dinner! This classic meatloaf recipe is hearty, flavorful, and perfectly tender, and so easy to make in a slow cooker. The tangy ketchup based glaze on top is what really ties it all together. When you need a tried and true comfort meal, this is the recipe to make!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Crockpot

Ingredients 

1x2x3x

• ▢ 2 pounds ground beef
• ▢ ½ onion finely chopped
• ▢ ½ cup breadcrumbs
• ▢ ¼ cup milk
• ▢ ¼ cup ketchup
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1½ teaspoons kosher salt
• ▢ 1 teaspoon Italian seasoning store-bought or homemade
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon garlic powder
• ▢ 2 large eggs

For the Glaze

• ▢ ¾ cup ketchup
• ▢ 2 tablespoons brown sugar
• ▢ 2 tablespoons red wine vinegar
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder

Cook ModePrevent your screen from going dark

Instructions 

• Line the Crockpot with aluminum foil and spray with nonstick spray.
• In a large bowl, mix all the meatloaf ingredients together.
  2 pounds ground beef, ½ onion, ½ cup breadcrumbs, ¼ cup milk, ¼ cup ketchup, 1 tablespoon Worcestershire sauce, 1½ teaspoons kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, 2 large eggs
• Form the mixture into a loaf shape.
• Transfer the loaf to the Crockpot.
  
• Cover and cook on low for 3 hours.
• While the meatloaf is cooking, make the glaze by combining the ketchup, brown sugar, vinegar, garlic powder, and onion powder in a small dish.
  ¾ cup ketchup, 2 tablespoons brown sugar, 2 tablespoons red wine vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder
• Remove the lid and spread the glaze over the meatloaf.
  
• If desired, transfer the meatloaf to a baking sheet and broil for 4-5 minutes.

Becky’s Tips

• Don’t skip lining the crockpot with foil; it will make it so much easier to remove the meatloaf.
• Don’t overwork the meatloaf mixture. Everything should be well combined, but over mixing it can cause the beef to become chewy and dense.
• The internal temperature of properly cooked meatloaf is 160°F.
• For extra crispy, caramelized meatloaf, broil the meatloaf on a sheet pan for a few minutes after cooking.
• Let the meatloaf rest for 10-15 minutes before slicing to lock in the juices.

Storage: Store crockpot meatloaf in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Serving: 1sliceCalories: 387kcalCarbohydrates: 18gProtein: 23gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 128mgSodium: 884mgPotassium: 475mgFiber: 1gSugar: 11gVitamin A: 241IUVitamin C: 2mgCalcium: 66mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Serving Suggestions

Let’s be honest, there’s only one thing that must be served with meatloaf, and that’s mashed potatoes! Try one of these favorite recipes: Easy Mashed Potatoes, Instant Pot Mashed Potatoes, Make Ahead Mashed Potatoes, or Crockpot Mashed Potatoes.

How to Make Crockpot Meatloaf Step by Step

Form the Meatloaf: Line your Crockpot with aluminum foil and spray with nonstick spray. In a large bowl, mix 2 pounds of ground beef, ½ of a finely chopped onion, ½ cup of breadcrumbs, ¼ cup of milk, ¼ cup of ketchup, 1 tablespoon of Worcestershire sauce, 1½ teaspoons of kosher salt, 1 teaspoon of Italian seasoning, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, and 2 large eggs. Form the mixture into a loaf shape. Transfer the loaf to the Crockpot.

Cook and Glaze the Meatloaf: Cover and cook on low for 3 hours. While the meatloaf is cooking, make the glaze by combining ¾ cup of ketchup, 2 tablespoons of brown sugar, 2 tablespoons of red wine vinegar, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder in a small dish. Remove the lid and spread the glaze over the meatloaf. If desired, transfer the meatloaf to a baking sheet and broil for 4-5 minutes.

How to Store and Reheat 

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in a 350°F oven for about 8-10 minutes, or until warmed through.

How to Freeze 

Freeze slow cooker meatloaf cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating.

More Ground Beef Recipes To Try

• Stovetop Burgers
• Cheeseburger Sliders
• American Goulash
• Boiled Ground Beef
• Hamburger Steaks
• Cracker Barrel Meatloaf
• Stuffed Shells with Meat
• Air Fryer Hamburgers
• Hamburger Casserole