How long it takes: 3 hours and 15 minutes Equipment you’ll need: food processor, slow cooker Servings: 8 And if you’re like most people, I’d guess that meatloaf is probably already a staple in your home, and you’ve probably got a favorite recipe or two. (I’m partial to this classic meatloaf recipe myself.) This crockpot meatloaf is another recipe to add to your weeknight dinner arsenal for those busy days when you want dinner to be ready when you are. I have to admit, I was a little skeptical about crockpot meatloaf but I was very pleasantly surprised how well it turns out. In fact, it’s so good, this might just become your new favorite meatloaf.
Crockpot Meatloaf – Perfect Every Time!
So flavorful and juicy. Making meatloaf in a slow cooker is an excellent way to ensure that it turns out tender and juicy. The crockpot helps seal in all that moisture and it’s absolute perfection. I add vegetables, ketchup, and Worcestershire sauce to give this crockpot meatloaf lots of depth and umami. It’s topped with a sweet-and-tangy glaze, a meatloaf must-have. No-fuss cooking. With this crockpot meatloaf recipe, all you have to do is mix together the ingredients, shape it into a loaf and let the slow cooker work its magic for a few hours. When dinnertime rolls around, you just need to slice and serve! Perfect for meal prep. You can prep the meatloaf ahead of time and simply put it into the slow cooker when you’re ready. In addition, this meatloaf makes 8 servings, so you can likely get more than one meal out of it. Have meatloaf and Instant Pot mashed potatoes the first day, then do meatloaf sandwiches with caramelized onions for lunch the next day. Endless customization options. While this recipe includes traditional ingredients, you can change up the flavor by adding different herbs and spices or using your own favorite meatloaf glaze.
Ingredient Notes
Ground meat: I like to use a combination of meats. You can use beef, pork, veal, or turkey. Aim for a good blend of fattier meats with lean meats. Our favorite choice is lean beef (93/10) with ground pork which has more fat. If I’m using all beef, then I buy beef with a higher fat percentage, such as 85/15. The idea is to have some fat so the meatloaf isn’t dry but not too much fat which makes the meatloaf too greasy. Vegetables: Yellow onion, carrot, celery, and garlic infuse the meatloaf with flavor (and sneak in a few extra veggies!). The vegetables are finely ground in a food processor so no one will spot them but they add lots of flavor. Eggs: A couple of large eggs, along with panko, help bind the meatloaf together. Panko bread crumbs: I like panko because the crumbs are airier and coarser. Homemade bread crumbs would be an excellent option; they have a similar texture to panko. Avoid the sawdust-like store-bought bread crumbs. Milk: The secret ingredient for tender meatloaf, a quarter-cup is all you need. Ketchup and Worcestershire sauce: Worcestershire sauce is an absolute flavor bomb, while ketchup adds a little bit of tanginess and tomato flavor. These are key for a delicious crockpot meatloaf recipe. Kosher salt and ground black pepper: Freshly ground pepper is much more flavorful than jarred ground pepper. Ketchup: Commonly used as the base of meatloaf glazes, the ketchup gets thick and sticky as the meatloaf cooks. Brown sugar: You can use either light or dark brown sugar; dark brown sugar has a more assertive molasses flavor but it doesn’t make much of a difference in this meatloaf glaze. Red wine vinegar: A splash of vinegar ensures that the glaze will have a sweet/tangy flavor. Apple cider vinegar also works if you don’t happen to have red wine vinegar. Fresh parsley: Optional, for garnish.
How to Make Crockpot Meatloaf
Prepare. Coat your slow cooker with nonstick spray; be sure to coat the bottom generously for easy clean-up. Prep the vegetables. Clean and roughly cut the onion, carrot, celery, and garlic. Put them into the bowl of a food processor. I like to use a mini food processor; if you don’t have one, a large processor is fine. Pulse to chop finely. (If you don’t have a food processor, finely mince the vegetables or grate them.) Scrape the vegetables out of the food processor and measure. You should have 1 cupful. Combine meatloaf ingredients. Whisk the eggs in a large mixing bowl. Make sure the yolk and egg white are broken up so they mix evenly into the meatloaf. Add the minced vegetables to the bowl, then the ground meat, panko, milk, ¼ cup ketchup, Worcestershire sauce, salt, and pepper. Mix with your hands. (If you’re squeamish, consider getting disposable food prep gloves. Nothing works better than hands for mixing meatloaf!) Form meatloaf. Gently form and pat the meatloaf mixture into a loaf shape that will fit into your slow cooker. It doesn’t have to be perfect. Place the meatloaf into your slow cooker. Cook. Cover and cook the meatloaf on low for 6 hours, or on high 3 hours. Glaze. In the last hour of cooking time, whisk together the ketchup, brown sugar, and vinegar in a small bowl. Spread it evenly on the top of the meatloaf. Continue cooking. Re-cover the slow cooker and continue to cook the meatloaf until it reaches 165ºF on an instant-read thermometer inserted into the center, about 1 hour. Serve. Use two sturdy spatulas to lift the meatloaf from the crockpot and transfer it to a serving platter. If you’re finding it difficult to get the meatloaf out in one piece, it’s okay to cut it in half before removing it from the crockpot. Garnish with parsley, if desired, then slice it into 8 even slices, and serve.
Tips and Variations
Don’t over-mix. If you over-work the meat mixture for meatloaf, it will end up tough. Just mix until everything is combined. You can usually tell when it starts holding together and then you know it’s perfect. Use an instant-read thermometer. It’s the only sure way to know when the meatloaf reaches a safe temperature to eat. Any other method and you’re just guessing, which can mean over- or under-cooked meatloaf. Make it cheesy. Tuck mozzarella or cheddar into the middle of the meatloaf if you want a melty, cheesy surprise inside. (Cheese is the best kind of surprise if you ask me.) Add herbs and spices. As written, this is your classic all-American meatloaf but you can add Italian seasoning, thyme, dried basil, or any other seasonings you like for a different flavor profile. Sometimes I add southwestern flavors, like cumin and chili powder for a change of pace, and top the meatloaf with taco sauce. Try another glaze. This homemade BBQ sauce recipe is great as a meatloaf glaze! Use another cooking method. This meatloaf recipe can be cooked in other ways, if you prefer. Try oven-baked meatloaf or air fryer meatloaf.
Serving Ideas
Potatoes. Serve mashed red potatoes alongside this meatloaf for a classic pairing or try smashed potatoes. Vegetables. During the last few minutes of cooking time for the crockpot meatloaf, make air fryer green beans or sautéed zucchini. Salad. For a lighter pairing, serve meatloaf with this house salad. Bread. Something about meatloaf makes me crave a side of Parker House rolls.
Leftover Love
Use leftover crockpot meatloaf to make sandwiches or crumble it up into a comfort food meal bowl with steamed green beans and mashed potatoes.
Storage & Reheating
Refrigerate/Freeze: Store leftover meatloaf wrapped in foil or in an airtight container for 3 to 4 days in the refrigerator. You can freeze this crockpot meatloaf for up to 3 months; thaw it in the refrigerator before reheating. This is important; without thawing completely first, the meatloaf won’t reheat evenly. Reheat: Reheat the meatloaf covered in a 350ºF oven until it’s warmed through or heat up individual slices in the microwave. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #89. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
