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Crock Pot Meatloaf

Crockpot meatloaf that stays impossibly moist and tender thanks to steam-cooking in the slow cooker, with a ketchup glaze that darkens and sets on top. An easy set-and-forget slow cooker meatloaf recipe that comes out juicy through the center and sliceable after a short rest.
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Prep Time 15 minutes
Cook Time 5 hours 10 minutes
rest 10 minutes
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Prepare and assemble the meatloaf
  1. Lay two sheets of foil in a cross pattern inside the slow cooker and grease lightly so the meatloaf lifts out easily.
  2. Add ground beef, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, garlic powder, salt, and black pepper, then mix until combined.
  3. Shape the mixture into a loaf and place it on the foil in the slow cooker.
  4. Mix ketchup, brown sugar, and apple cider vinegar, then spread half of the glaze over the top of the meatloaf (use it as a starter coat).
Slow cook
  1. Cover and cook on Low for 5–6 hours until the internal temperature reaches 160°F, steaming through the center so it stays juicy.
Set the glaze and rest
  1. Spread the remaining glaze over the top and cook on High for 20 minutes until set and darker.
  2. Lift the meatloaf out using the foil sling, rest 10 minutes, then slice and serve so the juices redistribute.

Notes

Pro tip: use an instant-read thermometer and stop at 160°F so the loaf stays tender without drying out. Refrigerate leftovers in an airtight container for up to 4 days; freeze sliced portions for up to 3 months. For a lighter option, swap half the ground beef for ground turkey and keep the same binder and glaze.