Crock Pot Meatloaf (+Video)
Hearty, easy and delicious, The Best Crock Pot Meatloaf is a true comfort meal that you cook low and slow with the perfect sweet and tangy glaze. A truly delicious family meal.
HOMEMADE MEATLOAF IN THE SLOW COOKER
If you are looking for a super comforting and easy dinner time meal, then you need to make this Crock Pot Meatloaf. Meatloaf has always been one of my go-to comfort foods all year round. This Crock Pot Meatloaf is one of my favorite recipes, you set it and forget it and in the end you have a tasty meal that you can serve it with creamy mashed potatoes and some mixed vegetables.
FREQUENTLY ASKED QUESTIONS:
Nope. You can use regular breadcrumbs or even small torn up pieces of bread (about 3 pieces.)
For this recipe, I recommend a leaner ground beef so it produces less grease (about an 85/15 or higher)
Yes as well as ground chicken. For an Italian twist, try mixing a combination of ground beef and Italian sausage.
Absolutely! You can make it in the oven, in the Instant Pot or in an Air Fryer. Click on only of those links to see how to do it!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sweet onion
- milk
- eggs
- light brown sugar
- ketchup
- bbq sauce
- Worcestershire sauce
- garlic powder
- salt & pepper
- panko breadcrumbs
- ground beef
HOW TO MAKE CROCK POT MEATLOAF:
Line the crock pot with a large piece of heavy-duty foil, spray with cooking spray, and set aside. In a large bowl add the grated onion, milk, eggs, brown sugar, ketchup, bbq sauce, Worcestershire sauce, garlic powder, salt, and pepper.
Whisk this mixture until fully combined.
Add in the breadcrumbs.Stir in the breadcrumbs until mixed through.
Add the ground beef.
Using your hands, mix everything together until well combined but do not overmix.
Add the mixture to the slow cooker, and form it into a long oval shape, set aside
.In a small bowl add the ketchup, bbq sauce, and brown sugar. Whisk this mixture together to make the glaze.
Brush half of the glaze on top of the meatloaf. Cook on low for 6 hours or until the internal temperature reaches at least 165°F.
Take the meatloaf out of the crockpot using the foil to help lift it out. Place on a sheet tray and brush the remaining glaze on top.
Broil until the glaze is bubbly and starts to brown slightly. Serve with optional parsley garnish.
HOW TO STORE:
- This Crock Pot Meatloaf Recipe requires storage in the refrigerator. Place in an airtight container and it should last up to 3-4 days. To reheat, just place your portion on a microwave safe plate and microwave until heated through.
- If you don’t feel like you’ll be eating this meatloaf in the next few days the next best thing is to freeze it. Make sure that the meatloaf is completely cool then wrap in foil and place in a freezer bag.
- Place the Crock Pot Meatloaf in the freezer and it should last up to 6 months. To reheat: the fastest way is to microwave on a microwave-safe plate in increments until heated through.
CRAVING MORE RECIPES?
Crock Pot Meatloaf (+Video)
Ingredients
For the meatloaf:
- 1 small sweet onion peeled and grated
- 1 cup whole milk
- 2 large eggs lightly beaten
- 2 Tablespoons light brown sugar packed
- 1 Tablespoon ketchup
- 1 Tablespoon bbq sauce
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup plain panko breadcrumbs
- 2 pounds ground beef (85/15)
For the glaze:
- ½ cup ketchup
- ½ cup bbq sauce
- ¼ cup light brown sugar packed
- fresh chopped parsley for garnish optional
Instructions
- Line the crock pot with a large piece of heavy-duty foil, spray with cooking spray, and set aside.
- In a large bowl add the grated onion, milk, eggs, brown sugar, ketchup, bbq sauce, Worcestershire sauce, garlic powder, salt, and pepper.
- Whisk this mixture until fully combined.
- Add in the breadcrumbs. Stir in the breadcrumbs until mixed well.
- Next, add the ground beef.
- Using your hands, mix everything together until well combined but do not overmix.
- Add the mixture to the aluminum foil in the slow cooker, and form it into a long oval shape, set aside.
- In a small bowl add the ketchup, bbq sauce, and brown sugar. Whisk this mixture together to make the glaze.
- Brush half of the glaze on top of the meatloaf. Cook on low for 6 hours or until the internal temperature reaches at least 165°F.
- Take the meatloaf out of the crockpot using the foil to help lift it out. Place on a sheet tray and brush the remaining glaze on top.
- Broil until the glaze is bubbly and starts to brown slightly. Serve with optional parsley garnish.
Video
Notes
- Make sure you line your crock pot as it will help from sticking and preventing any grease or mess to get all over.
- Using a leaner meat such as an 85/15 like we did or this recipe helps with any grease.
- If you like a mixture of meat you can always use half ground beef half Italian sausage or use turkey as well.
- Do not over mix you meat mixture, this will make the meatloaf tough.
- Drain off any grease from the meatloaf before removing from the crock pot.
- This Crock Pot Meatloaf can also be made in the oven, mix as directed then shape into a patty on a lined baking pan and bake at 350 for 60 minutes until internal temperature reaches 160 degrees F.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Normally we make this recipe as directed and it’s so so good..recently 2 of our grown children moved back in and the boy eats like a human trash can so I changed the serving size to accommodate 3lbs of ground beef and we did everything as we should but the meatloaf came out more liquidy..I suggested adding some more hamburger but the husband said it’ll be fine…so it’s in the crockpot but it is just this sticky blob…any suggestions when this happens?
Human trash cans – I am dying LOL! My guess is it is one of two things, there is too much fat in there or all that meat cannot accommodate all that liquid. Generally as the meat cooks, it absorbs those liquids with it. But with all that meat, it cooks way slower and the liquid is just coming out before the meat has a chance to fully absorb it.
I have not tested with that much meat so I cannot give you any firm solution but I would make sure you are using a really good lean meat and/or use less milk. How much less milk? I have no idea to be honest. I’m sorry. I just don’t like to guess when I haven’t personally tried it and I would feel terrible giving you an amount and it doesn’t turn out and you’d feel like you wasted so much money on ingredients.
Delicious, Brandie, thank you. A special thanks for putting the notes at the end of the recipe!!