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Crock Pot Meatloaf

Crock pot meatloaf that stays impossibly moist and tender with steam-cooked, juicy interior while the ketchup glaze sets on top. Slow cooker meatloaf recipe makes an easy set-and-forget dinner with a dark, sticky glaze finish.
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Prep Time 15 minutes
Cook Time 5 minutes
rest 10 minutes
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
breadcrumbs
  • 1 cup breadcrumbs
eggs
  • 2 eggs
whole milk
  • 0.5 cup whole milk
onion
  • 1 onion small, grated
garlic
  • 3 garlic cloves, minced
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 1 tsp garlic powder
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
ketchup
  • 0.5 cup ketchup glaze
brown sugar
  • 2 tbsp brown sugar glaze
apple cider vinegar
  • 1 tbsp apple cider vinegar glaze

Equipment

  • 1 slow cooker

Method
 

Prep and shape
  1. Create a foil sling by laying two sheets of foil in a cross pattern inside the slow cooker and grease lightly so the meatloaf lifts out cleanly.
  2. Mix ground beef, breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, Italian seasoning, garlic powder, salt, and black pepper until combined into a cohesive mixture.
  3. Shape the mixture into a loaf and place it on the foil inside the slow cooker.
  4. Mix the ketchup, brown sugar, and apple cider vinegar, then spread half over the top of the meatloaf to start the steam-cooked glaze layer.
Slow cook
  1. Cover and cook on Low for 5–6 hours, checking for steam-soft tenderness; the glaze should look set around the edges.
  2. Alternatively, cook on High for 2.5–3 hours, until the internal temperature reaches 160°F in the center, indicating the interior is fully cooked.
  3. Spread the remaining glaze over the top, then cook on High for 20 minutes until it looks darker and sticky.
Rest and serve
  1. Lift the meatloaf out using the foil sling so you can keep the glaze intact and the loaf holds its shape.
  2. Rest the meatloaf for 10 minutes so juices settle, then slice and serve.

Notes

Pro tip: if your slow cooker runs hot, confirm doneness with an instant-read thermometer and remove at 160°F to keep the center tender. Refrigerate leftovers in an airtight container for up to 4 days; freeze sliced portions up to 3 months. For a lighter option, swap half the ground beef for ground turkey while keeping the same binder and glaze.