Crockpot Meatloaf (Slow Cooker Recipe)

Hey y'all! If you’re craving a cozy, old-school dinner with minimal effort, this Crockpot Meatloaf is your weeknight hero—ultra tender, super juicy, and crowned with a glossy, sweet-tangy glaze. It’s perfect for family dinners, meal prep, or those nights when you want comfort without babysitting the oven. Let’s get cooking!

Prep Time: 15 minutes  |  Cook Time: 6 hours on Low (or 3 hours on High)  |  Total Time: 6 hours 15 minutes  |  Yield: 6–8 servings

Why You’ll Love This Crockpot Meatloaf

• Hands-off convenience: set it and forget it while dinner turns irresistibly juicy.
• Family-friendly flavor with a caramelized ketchup glaze everyone loves.
• Reliable results thanks to a panade that keeps the loaf moist and tender.
• Flexible cooking: Low for all-day simmering or High when you’re short on time.
• Perfect for meal prep—slices reheat beautifully for easy lunches.

Ingredients for Crockpot Meatloaf

For the Meatloaf:

• 2 lb (900 g) ground beef, 85% lean
• 1 cup fresh breadcrumbs (from ~3 slices sandwich bread)
• ½ cup whole milk
• 2 large eggs
• ½ cup very finely minced onion (or grated)
• 2 cloves garlic, minced
• ⅓ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried Italian seasoning (or ½ teaspoon dried thyme + ½ teaspoon oregano)
• ½ teaspoon smoked paprika
• ¼ cup chopped fresh parsley (optional)
• ⅓ cup finely grated Parmesan (optional, for savory depth)

For the Glaze:

• ½ cup ketchup
• 2 tablespoons packed brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce

How to Make Crockpot Meatloaf

1. Prep the slow cooker: Line the bottom with a foil sling (two overlapping strips long enough to lift the loaf out). For best texture, crumple 3–4 foil balls to create a small rack on the bottom so the meatloaf sits above the juices. Lightly coat with cooking spray.
2. Make a panade: In a large bowl, stir together the breadcrumbs and milk; let sit 5 minutes until the bread is hydrated and custardy.
3. Mix it up (gently): Add eggs, onion, garlic, ketchup, Worcestershire, Dijon, salt, pepper, Italian seasoning, smoked paprika, parsley, and Parmesan (if using). Stir to combine, then add the ground beef. Use your hands or a fork to mix just until combined—don’t overwork.
4. Shape the loaf: Transfer the mixture to a sheet of parchment, shape into a tight 8×4-inch loaf, and place it on the foil balls in the slow cooker using the sling.
5. Brush with glaze: Whisk together ketchup, brown sugar, vinegar, and Worcestershire. Brush half over the loaf; reserve the rest.
6. Cook: Cover and cook on Low for 6 hours (or High for 3 hours), until an instant-read thermometer inserted in the center reads 160°F. Rest 10 minutes with the lid ajar.
7. Optional broil for caramelization: Lift the loaf out with the foil sling, transfer to a parchment-lined sheet pan, brush with remaining glaze, and broil at 450°F for 3–5 minutes until lacquered and lightly charred in spots. Rest 5 more minutes before slicing ¾-inch thick.

Notes & Tips

• Use an instant-read thermometer and pull at 160°F; it’s the safest temp for ground beef per USDA guidelines: FoodSafety.gov.
• For extra moisture, the breadcrumb–milk panade is key—learn why it works from this excellent primer: Serious Eats: The Food Lab on Meatloaf.
• A foil sling makes removing Crockpot Meatloaf clean and easy, and elevating it keeps the texture meaty, not soggy.

Flavor Variations for Slow Cooker Meatloaf

• BBQ Cheddar: Swap ketchup for your favorite BBQ sauce in the glaze; fold ½ cup shredded sharp cheddar into the meat mixture.
• Italian-Style: Use 1 teaspoon dried basil, add ½ cup shredded mozzarella inside, and finish with a spoonful of marinara instead of ketchup glaze.
• Turkey Veggie: Use 2 lb ground turkey, add ½ cup finely grated zucchini (squeezed dry), and season with ½ teaspoon extra salt; cook to 165°F.

What You’ll Need (Equipment)

• 6–8 quart slow cooker with lid
• Aluminum foil (for sling and foil balls) or a small rack that fits the crock
• Mixing bowls and a fork or spatula
• Measuring cups and spoons
• Instant-read thermometer
• Sheet pan (if broiling to finish)

Storage & Reheating

• Fridge: Cool completely, then store slices in an airtight container for up to 4 days.
• Freeze: Wrap individual slices tightly and freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Oven—cover slices with foil and warm at 350°F for 15–20 minutes until 165°F. Microwave—60–90 seconds per slice on medium power. Skillet—cover and warm over low with a splash of broth for 5–7 minutes.

What to Serve with Crockpot Meatloaf

Pair those savory, juicy slices with creamy mashed potatoes, buttered green beans, roasted carrots, or a crisp chopped salad. For comfort vibes, add mac and cheese or garlic bread. A little extra glaze or warm gravy on the side never hurts!

Pro Tips for the Best Slow Cooker Meatloaf

• Keep it loose: Mix gently and stop as soon as the beef is incorporated—overmixing makes meatloaf dense.
• Chill before cooking: A 15–20 minute chill in the fridge helps the loaf set and slice cleanly.
• Steam control: Crack the lid open for the last 10 minutes to vent excess moisture for better texture. More slow cooker wisdom here: The Kitchn’s slow-cooker tips.

FAQ: Crockpot Meatloaf

Can I make this without breadcrumbs? Yes—use ¾ cup rolled oats or 1 cup crushed butter crackers; still combine with ½ cup milk to form a panade for moisture.

Can I use leaner meat? You can, but 85% lean gives the juiciest results. If using 93% lean, add 1 tablespoon olive oil and don’t skip the panade.

How do I keep it from falling apart? Use the eggs and panade as binders, pack the loaf firmly (not tightly), cook to 160°F, and rest 10 minutes before slicing.

Craving classic comfort without the fuss? This Crockpot Meatloaf delivers every time—tender, flavorful, and gloriously glazed.