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Slow Cooker Meatloaf

Slow cooker meatloaf that stays tender and moist, finished with a sticky glazed top. This crockpot meatloaf is set-and-forget and bakes in the slow cooker until the center hits 160°F, then gets a quick high-heat glaze set.
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Prep Time 15 minutes
Cook Time 4 hours
rest 10 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup milk
  • 1 onion small, grated
  • 3 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • salt to taste
  • pepper to taste
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 slow cooker

Method
 

Prep the slow cooker and loaf mixture
  1. Line a slow cooker with foil, leaving overhang on the sides so you can lift the meatloaf out after cooking.
  2. In a large bowl, mix ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper until combined.
  3. Shape the mixture into a loaf and place it into the foil-lined slow cooker.
Add glaze and cook
  1. Mix the glaze ingredients (ketchup, brown sugar, and Worcestershire sauce) and spread half over the top of the loaf.
  2. Cook on Low for 4–5 hours (or High for 2–3 hours) until the internal temperature reaches 160°F, watching for a set exterior.
  3. Spread the remaining glaze over the top and cook on High for 15 minutes to set the glaze, until glossy.
Rest and lift out
  1. Rest the meatloaf for 10 minutes so juices redistribute, then lift it out using the foil overhang.
  2. Slice and serve, showing the moist interior and sticky glazed top.

Notes

Pro tip: verify doneness with a thermometer at the center for reliable moist meatloaf—goal is 160°F. Refrigerate leftovers in a covered container for up to 3–4 days; reheat slices until hot. Freezing is yes: cool fully, wrap tightly, and freeze up to 2 months, then thaw in the fridge before reheating. For a lighter option, substitute half the breadcrumbs with oat breadcrumbs and use reduced-sugar ketchup for a slightly lower-sugar glaze.