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Orgo-Life the new way to the future Advertising by AdpathwayCrockpot meatloaf is the ultimate hands-off dinner made easy. It is slow-cooked to tender perfection and finished with a brown sugar ketchup glaze.
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- Why Make It: The slow cooker keeps the loaf moist and tender while freeing up the oven for side dishes.
- Flavor: Classic savory meatloaf with a sweet-tangy brown sugar ketchup glaze.
- Recommended Tools: You’ll just need a 6-quart slow cooker.
- Serving Suggestions: I love serving this with mashed potatoes, green beans, roasted carrots, or warm dinner rolls for a simple, comforting meal.
Ingredient Notes
- Ground Beef: Use ground beef with a bit of fat for the best flavor and moisture, as very lean beef can result in a firmer, drier loaf.
- Stuffing Mix: Stuffing mix is such an easy shortcut that brings seasoning, texture, and structure all in one step. Savory herb is especially flavorful, but chicken or traditional herb varieties work too.
- Milk: Milk helps soften the stuffing mix and keeps the meatloaf tender and moist. Two percent milk works just fine if that’s what you have on hand.
- Variations: Swapping part of the beef for ground pork creates a softer, richer loaf. If stuffing mix isn’t available, plain breadcrumbs with a pinch of poultry seasoning work well, and a splash of Worcestershire sauce adds deeper savory flavor.
How to Make Meatloaf in a Crockpot
- Make the glaze first. Mix the meatloaf ingredients.
- Shape the mixture into a loaf and place it in a slow cooker.
- Spread glaze over the top and cook on low.
- Add more glaze and broil (full recipe below). Slice and serve with extra glaze.
- Mix Gently: Overmixing can make the loaf less tender.
- Use a Foil Sling: This makes it much easier to lift the loaf out of the Crockpot.
- Center the Loaf: Keep it centered so it isn’t pressed against the slow cooker walls.
- Rest Before Slicing: A short rest helps it hold together when sliced.
- Broil If Needed: A quick broil takes care of it and gives the glaze a nice caramelized finish.
Save It for Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Reheat in slices in the microwave, in a covered skillet with a splash of water, or in the oven covered with foil.
Leftovers are great in sandwiches, bowls, or crumbled in pasta sauce.
More Comfort Food Favorties
Did you enjoy this Crockpot Meatloaf Recipe? Leave a comment and rating below.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
- ▢ 2 pounds ground beef
- ▢ 1 large yellow onion finely minced, divided
- ▢ 1 (6 ounce) box stuffing mix
- ▢ 1 cup whole milk
- ▢ 2 large eggs
- ▢ 2 tablespoons ketchup glaze see below
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon black pepper
Brown Sugar Ketchup Glaze
- ▢ 1½ cups ketchup
- ▢ ¼ cup light brown sugar
- ▢ 2 tablespoons finely minced onion
- ▢ 2 teaspoons apple cider vinegar
- ▢ ½ teaspoon black pepper
In a small mixing bowl, to make the glaze mix ketchup, brown sugar, 2 tablespoons minced onion, apple cider vinegar, and pepper, stirring or whisking to combine well. Set aside.
Tear off a large strip of aluminum foil (heavy duty works well), and press it into the bottom and up two of the sides of a 6 quart or larger slow cooker. Spray lightly with non-stick cooking spray, then set aside.
Add ground beef, minced onion, stuffing mix, milk, eggs, 2 tablespoons glaze, salt and pepper. Use your hands to mix until just combined (being careful not to over mix).
Shape into an oval-like shape and place into the foil lined crockpot. Top with ½ cup of the glaze, cover, and cook on LOW for 6 hours.
When finished cooking, carefully lift out the meatloaf, using the foil overhang, and place on a baking sheet. Top with ⅔ cup of the glaze and broil until glaze is sticky and bubbly.
Serve sliced, with remaining glaze sauce served on the side for drizzling.
TO MAKE IN THE OVEN
Make the glaze as directed, and mix the meatloaf as directed. Shape the meatloaf, spread with glaze, and transfer to a greased meatloaf pan or baking dish. Bake in a 350°F oven for 60-70 minutes.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Calories: 284 | Carbohydrates: 22g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 815mg | Potassium: 641mg | Sugar: 19g | Vitamin A: 365IU | Vitamin C: 3.4mg | Calcium: 80mg | Iron: 3.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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