Go Back

Slow Cooker Meatloaf

Slow cooker meatloaf that stays tender and moist with a sticky ketchup glaze set right in the crockpot. This set-and-forget crockpot meatloaf bakes to an internal 160°F, then rests 10 minutes for clean slicing.
Print Recipe Pin Recipe
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: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef Use 80–90% lean for best texture.
  • 1 cup breadcrumbs Plain or Italian-style both work.
  • 2 eggs Helps bind and keep the loaf moist.
  • 0.5 cup milk Soaks breadcrumbs for a softer bite.
  • 1 onion Grated so it blends evenly.
  • 3 cloves garlic Minced for even flavor.
  • 2 tbsp Worcestershire sauce Adds savory depth to the meat mixture.
  • 1 tsp dried Italian seasoning Seasoning blend for classic meatloaf flavor.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Ketchup glaze
  • 0.5 cup ketchup For the glossy, sticky top layer.
  • 2 tbsp brown sugar Balances tang with sweetness.
  • 1 tbsp Worcestershire sauce Rounds out the glaze flavor.

Equipment

  • 1 slow cooker

Method
 

Prep the slow cooker
  1. Line a slow cooker with foil, leaving overhang on the sides so you can lift the meatloaf out after cooking.
Make and shape the meatloaf
  1. Mix ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper until combined.
  2. Shape the mixture into a loaf and place it in the foil-lined slow cooker.
Glaze and cook
  1. Mix the glaze ingredients (ketchup, brown sugar, and Worcestershire sauce) and spread half over the top.
  2. Cook on Low for 4–5 hours or High for 2–3 hours, until the internal temperature reaches 160°F and the top looks set around the edges.
  3. Spread the remaining glaze over the top, cook on High for 15 minutes, and look for a thicker, glossy glaze.
Rest, lift, and slice
  1. Rest the meatloaf for 10 minutes so juices settle, then lift it out using the foil overhang.
  2. Slice and serve to show a moist interior with a sticky, shiny glaze on top.

Notes

Pro tip: grated onion distributes flavor without large bites, and the foil overhang makes lifting easy—just rest 10 minutes before slicing. Refrigerate leftovers in an airtight container up to 4 days; reheat in the microwave until hot. Freezing is yes (wrap slices well and freeze up to 3 months). For a lower-fat swap, use ground beef 90% lean or substitute half the beef with lean ground turkey while keeping the same binders and glaze.