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!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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.
Crockpot Meatloaf Recipe
Equipment
Ingredients
- 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
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.
Video
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.
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.
Cooking meatloaf in the crockpot is easy, hands-off, and basically foolproof! It always comes out moist and rich!
The best beef is one with a good ratio of fat, such as 80/20 or 85/15. If your meat is too lean, it could lead to a drier meatloaf.
Nope. There’s plenty of moisture mixed into the meat mixture, and the low heat prevents it from drying out.
Meatloaf takes about 4 hours total to cook in a crockpot.
You sure can! Try my instant pot meatloaf recipe or my air fryer meatloaf recipe for detailed instructions.
Hello Becky, I have a question for you about the glase, do make you meat loaf is done and glaze on. Or put it on after I put the meat loaf in the crock pot?
Hi Margie, we glazed the meatloaf after the meatloaf was cooked. You can do it right in the crockpot or remove the meatloaf first.
Delicious
Will a Crock Pot Liner work the same as lining it with foil?
It should work just fine!
Made and 75 year old husband said it was the best thing he has ever eaten.
We’re so happy to hear that, Stephani!
We’re sorry this recipe wasn’t a hit for you, Bret!
This came out delicious 😋 thank you so much. I served it with mashed potatoes, steamed broccoli and roasted asparagus. Will make again as it is now part of our family dinner rotations.
Sounds wonderful, Daniela! Thanks so much for sharing!
I’m making this as I write this.. it looks delicious and I can’t wait to see how my family likes it or not… but I’m sure they will 😁
We hope it was a hit, Dorie!
How long would I cook the glaze on the meatloaf?
The glaze doesn’t need to be cooked, and it will warm as it seeps into the loaf. However I do recommend broiling the meatloaf as instructed at the end (4-5 minutes), which will give it a caramelized finish. Or if you prefer, just keep it in the crockpot for a few minutes after glazing.
Okay, one other question. The time it takes to leave it in the crock pot says for 3 hours but the total says 4 hours 45 minutes? I know it’s including the prep, broiling and resting but where is the extra time coming from? Thanks in advance!
We’re not really sure. We’ve gone back and updated the recipe to better reflect the cook time!