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!
Slow Cooker Meatloaf
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. After just 3 hours of letting the slow cooker do the work for you, you’ll have this family favorite on the dinner table!
This easy slow cooker meatloaf recipe is made with ingredients like Worcestershire sauce, a medley of seasonings, breadcrumbs, ground beef, and more. I love a dinner recipe that utilizes pantry staples that I already have on hand, and this is certainly one of those recipes.
Easy, inexpensive, and filling? Yes, please! My family loves this hearty meal and I know yours will too.
Why You’ll Love this Meatloaf Recipe:
- SO EASY: Mix up the ingredients, toss them in the Crockpot, and cook. After that you just have to smother it with an easy-to-make ketchup glaze and broil it if you want to.
- TRIED AND TRUE: It’s almost impossible to mess it a classic like this. Plus, the results are guaranteed to be perfectly flavorful and tender.
- COMFORTING: Meatloaf is an all American comfort food staple! It’s a great dinner to make on a chilly winter night, or just when you need a warm serving of something comforting. Don’t forget to serve it with some mashed potatoes!
Warning! Once you make this recipe for your family, they’re going to be asking for it over and over again. Your spouse, kids, grandparents, and everyone in between will gobble it up.
How to Make Meatloaf in a Crockpot
You can jump to the recipe card for full ingredients & instructions!
- Combine the meatloaf ingredients in a bowl, and form the mixture into a loaf shape.
- Transfer it into the Crockpot, cover, and cook on low for 3 hours.
- Mix together the glaze ingredients, and coat the meatloaf.
- Optional – Broil it on a baking sheet in the oven for 4-5 minutes.
Yes, you absolutely can make meatloaf in a crockpot. In fact, it’s one of my favorite easy methods for making meatloaf!
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.
Yes! You can use ground pork, ground veal, ground turkey, or ground chicken! If using turkey or chicken, check on the meatloaf after 2 hours on low, as it might be done faster.
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.
Serving Suggestions
Let’s be honest, there’s only one thing that must be served with meatloaf, and that’s mashed potatoes! Here are a few of my best recipes.
I like to broil my meatloaf right at the very end just to add that extra level of deliciousness! Broiling it makes the glaze on top even better, almost like caramelizing it.
Make Ahead Instructions
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.
The glaze ingredients can be stirred together and stored in the refrigerator for up to 3 days before using.
Storage Instructions
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.
Freezing Instructions
Freeze crockpot 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.
Substitutions
- 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.
Tips for the Best Crockpot Meatloaf
- 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.
More Crockpot Beef Recipes We Love
Next time you’re craving real comfort food that couldn’t be any easier to make, consider this recipe! It’s a hassle free, delicious dinner you’ll make time and time again!
More Easy Dinner Recipes to Try:
- Crockpot Chicken and Rice
- Beef Pot Pie
- Air Fryer Garlic Shrimp
- Honey Chicken
- Easy Ramen Recipe
- One Pot Chili Mac
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Crockpot Meatloaf Recipe
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
Recommended Equipment
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
- 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
I love this website and all the recipes I’ve done so far, but the 3 hours on low for this meatloaf was not long enough. It was still pink. I ended up having to put it in the oven. The red wine vinegar was also way too strong and overwhelmed the flavor. Wouldn’t make again.
I’m 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 😁
I 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!
I’m not really sure. I’ve gone back and updated the recipe to better reflect the cook time!