Crockpot Meatloaf

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This easy, family-friendly Crockpot Meatloaf is the ultimate solution for busy weeknights. It stays incredibly moist thanks to the slow cooker and features a classic sweet and savory glaze that kids love.

Prep Time20

Cook Time5

Resting10

Total Time5 30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 486kcal

Author: Nora from Savory Nothings

Ingredients

Meatloaf

⅓ cup milk
2 large eggs
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon sea salt
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon onion powder
black pepper to taste
¾ cup panko breadcrumbs
2 tablespoons dried minced onion
2 pounds ground beef or a mix of ground beef and ground pork

Glaze

⅓ cup ketchup
2 tablespoons light brown sugar
½ teaspoon yellow mustard

Instructions

Prep:
Create a foil sling by placing a long piece of heavy duty aluminum foil in the bottom and up two sides of a 5-6 quart slow cooker (make sure the sling stays below the rim for the lid, else your slow cooker may not close properly.) Spray with cooking spray.
Make panade:
Whisk together the milk, eggs, ketchup, Worcestershire, and all the seasonings in a medium-large mixing bowl. Stir in the breadcrumbs and dried minced onion and set aside to soak for 5 minutes.
⅓ cup milk, 2 large eggs, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon sea salt, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, black pepper, ¾ cup panko breadcrumbs, 2 tablespoons dried minced onion
Combine meatloaf mix:
Add the ground beef to the egg mix and mix just until combined - do not overmix or the meatloaf will end up tough!
2 pounds ground beef
Shape:
Shape the meat mixture into a large oval loaf. Place on the foil sling.
Make glaze:
Stir together the glaze ingredients. Place half of it in the fridge. Spread the other half over the meatloaf (do not touch the glaze you’re reserving with any utensils you’re using to touch the raw meat with.)
⅓ cup ketchup, 2 tablespoons light brown sugar, ½ teaspoon yellow mustard
Slow cook:
Cover with the lid and cook for 2.5-3 hours on HIGH or 5-6 hours on LOW; or until internal temp reaches 160F.
Glaze again:
Once ready, top with the remaining glaze (if there are any weird-looking spots, you can scrape them off if they bother you - it’s just protein. It can happen from overcooking, so you may need to cook your meatloaf a little shorter next time for it to reach 160°F.)
Rest and serve:
Allow to rest for 10 minutes before slicing. If you want to lift the entire meatloaf from the slow cooker, you first have to allow the juices pooling on the foil to drain into the crock facing away from you (I place the crock in the sink for this), else it may spill everywhere!

Nutrition