Just set it and forget it! You can “bake” a classic comfort food dinner in your slow cooker with this easy Crockpot meatloaf recipe. Pair it with mashed potatoes, mac and cheese, or green beans for an easy, family-friendly meal on your busiest nights.
Table of Contents
That’s right — you can make a classic meatloaf recipe in the slow cooker! This easy crockpot meatloaf is just a twist on my mom’s traditional recipe, which I’ve adapted to suit the low-and-slow cooking method.
A Crock Pot Meatloaf Recipe for Convenience
Since a standard oven-baked meatloaf requires about an hour to cook, we need to be home early enough to get it in the oven before supper. On busy weeknights when we’re running around to soccer practices, golf lessons, and PTO meetings, a Crock Pot dinner comes in very handy!
I can prep it early in the day (or the night before), let it cook on my counter while we’re gone, and then return at mealtime to a delicious homemade dinner. A handy little trick to keep in your back pocket!
Ingredients
This is a quick overview of the simple ingredients that you’ll need to cook meatloaf in the crockpot. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Lean ground beef: I like to use 85% lean meat, which has enough fat to stay moist and juicy, but not so much that it gets too greasy. I don’t recommend extra-lean ground beef, since it can dry out with too little fat.
- Onion: adds flavor and moisture to the meatloaf.
- Eggs: give the meatloaf structure.
- Breadcrumbs: a binder that helps hold the meatloaf together and keeps it from falling apart. I like to use Italian style bread crumbs for extra flavor, but any variety will work.
- Worcestershire sauce: moistens the breadcrumbs and adds salty, umami flavor to the dish.
- Salt and pepper: to enhance the other flavors in the dish.
- Thyme: for a savory, earthy touch.
- Ketchup: a classic sweet glaze for the top of the meatloaf.
How to Make Meatloaf in a Crockpot
This easy crockpot meatloaf comes together in just minutes, and then the slow cooker does all of the work! I’ve included detailed directions in the recipe card below, but here’s the short version:
- Gently combine all of the ingredients (except the ketchup) in a large bowl.
- Shape the meat mixture into a loaf.
- Place the meatloaf in a slow cooker.
- Spread a thin layer of ketchup on top of the meat.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until a meat thermometer inserted in the center of the meatloaf reads 160°F. When finished, there will be a lot of pan drippings in the bottom of your Crock Pot. That’s fine — just leave the drippings in the pot to discard later, and use a large spatula to transfer the meatloaf to a cutting board. Slice the meatloaf into individual servings, garnish with fresh herbs (if desired), and pair with your favorite sides!
Alternate Oven Baked Method
If you prefer, you can bake the meatloaf in the oven instead of using a slow cooker. To do so, place the meatloaf on a baking sheet that has been lined with foil and sprayed with cooking spray. Bake at 350°F for about 1 hour, or until the meatloaf reaches an internal temperature of 160°F.
What to Serve with this Easy Crockpot Meatloaf
This classic comfort food deserves equally delicious, cozy sides! Here are a few good veggies and other options that go well with meatloaf:
- Party Potatoes, Mashed Potatoes with Sour Cream and Chives, Mashed Sweet Potatoes, Baked Potato Wedges, 3-Ingredient Buttermilk Mashed Potatoes, Easy Potato Salad, or Skin-On Mashed Red Potatoes
- Duke’s Homemade Mac and Cheese, Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Jiffy Corn Casserole
- Coleslaw or Vinegar Coleslaw
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash or Sauteed Zucchini
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Fried Okra or Okra and Tomatoes
- Broccoli and Cheese, Easy Broccoli Casserole, or Broccoli and Rice Casserole
- Creamed Peas
- Apple and Butternut Squash Casserole or Southern Squash Casserole
- Cornbread Stuffing or Sausage Stuffing
- Cast Iron Cornbread, Sour Cream Cornbread, Honey Butter Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
- Fried Corn
- 3-Ingredient Sour Cream Muffins
- Pumpkin Bread or Pumpkin Muffins
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Chives and Bacon, or Drop Biscuits
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or a Green Salad with Red Wine Vinaigrette
- Oatmeal Raisin Cookies
Preparation and Storage Tips
- Prep Ahead! You can assemble the meatloaf in advance and keep it covered in the refrigerator overnight.
- Have leftovers? Freeze the meatloaf before or after cooking! Wrap cooked meatloaf tightly or package in an airtight container and store in the freezer for up to 3 months. Wrapped properly, the cooked meatloaf will stay fresh in the fridge for at least 2-3 days. The leftover individual slices are great on a meatloaf sandwich!
- How to Reheat Meatloaf: Preheat the oven to 250°F. Place the meatloaf in an oven-safe baking dish and add 1 tablespoon of beef broth or water. Cover the dish with foil and bake for 25-30 minutes, or until meatloaf is warmed through.
Slow Cooker Meatloaf Recipe Variations
- Instead of using lean ground beef, substitute with a “meatloaf mix” from the butcher (which usually includes ground beef, ground pork, and ground veal).
- You can use the same Crock Pot meatloaf recipe to make turkey meatloaf. Just substitute ground turkey for the ground beef. I don’t recommend using 99% lean turkey breast, since it will likely be too dry. Use a ground turkey blend that has a bit more fat in it for flavor and texture!
- Brown sugar glaze: instead of just ketchup, make a glaze using ½ cup ketchup, 2 tablespoons of light brown sugar, and 2 teaspoons of cider vinegar.
- If you prefer to use oatmeal as a binder instead of breadcrumbs, that’s fine! Just substitute an equal amount of oats for the breadcrumbs called for in this recipe.
- For more flavor, make your meatloaf with dry stuffing mix as the binder instead of plain breadcrumbs. You can also add grated fresh garlic or garlic powder if you like.
- Like meatloaf with cheese? Add a handful of grated cheddar (or other good melting cheese) to the mixture!
- Make this a Crock Pot Italian Meatloaf by using Italian style breadcrumbs and adding Italian seasoning to the meatloaf mixture.
- Crock Pot Meatloaf One Pound: for a smaller, one-pound meatloaf, cut all of the ingredients in half. You will need to decrease the total cooking time to account for the smaller loaf. Start with 2-3 hours on LOW or 1-2 hours on HIGH, check the temperature, and continue cooking if necessary until the inside of the meatloaf reaches 160°F.
Tips for the Best Crockpot Meatloaf Recipe
- Use 85% lean ground beef, which works well to keep the meatloaf moist and juicy. Leaner ground beef has a tendency to dry out in the oven or Crock Pot, while fattier beef can be greasy.
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become tough and dry.
- Every brand/type of slow cooker runs at slightly different temperatures. If you have a Crock Pot that cooks pretty hot, your meatloaf will likely only require about 2 hours on HIGH or 4 hours on LOW. That’s why a meat thermometer is such a great tool — you can turn off the slow cooker when the meal is done.
- You’ll know the meatloaf is done when it registers an internal temperature of 160°F and the juices run clear.
More Meatloaf Recipes to Try
Southern Meatloaf Recipe
1 hour hr 30 minutes mins
Muffin Tin Meatloaf
45 minutes mins
BBQ Meatloaf
1 hour hr 30 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot Meatloaf
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
This easy Crockpot meatloaf is a classic comfort food dinner made hands-off in the slow cooker. It's moist and tender with a sweet ketchup glaze, all for about 10 minutes of prep!
Equipment
Ingredients
- 2 lbs. lean ground beef (I use 85% lean; a "meatloaf mix" of ground beef, veal, and pork also works)
- 1 cup grated or finely diced onion
- 2 large eggs
- ½ cup breadcrumbs (I use Italian-seasoned, but any variety works)
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ cup ketchup, plus more as needed
Instructions
- Line a slow cooker with a heavy-duty aluminum foil sling and spray the foil lightly with nonstick cooking spray.
- Gently combine all of the ingredients except the ketchup in a large bowl, using your hands and being careful not to over-mix.
- Shape the beef mixture into a loaf and place it in the foil sling.
- Spread a thin layer of ketchup over the top of the meatloaf.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until a thermometer in the center reads 160°F.
- For a sticky, caramelized glaze, add a little more ketchup, place the loaf on a rimmed baking sheet, and broil until it reaches the consistency you like. Watch closely, as it can burn quickly.
- Use the foil sling to transfer the meatloaf to a cutting board, then slice and serve.
Notes
- To Bake in the Oven: Place the prepared meatloaf on a foil-lined baking sheet sprayed with cooking spray. Bake, uncovered, at 350°F for about 1 hour, until it reaches 160°F.
- Use 85% lean ground beef to keep the meatloaf moist. Leaner beef tends to dry out, while fattier beef can turn greasy.
- Mix gently with your hands or a fork, just until combined, so the loaf stays tender.
- Cook to temperature. Slow cookers vary, so a hot one may finish in about 2 hours on HIGH or 4 hours on LOW. A meat thermometer is the surest way to know it’s done at 160°F.
- No need to brown the beef first. It cooks safely from raw as long as it reaches 160°F.
- Binder swaps: an equal amount of quick oats or dry stuffing mix can stand in for breadcrumbs.
- Brown sugar glaze: stir 2 tablespoons brown sugar and 2 teaspoons cider vinegar into 1/2 cup ketchup for a sweeter finish.
- Storage: keeps in the fridge 2 to 3 days, or freeze up to 3 months. Reheat in a 250°F oven with a splash of broth or water, covered, for 25 to 30 minutes.
Nutrition
Serving: 1/6 of the recipeCalories: 292kcalCarbohydrates: 13gProtein: 36gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 156mgSodium: 936mgPotassium: 679mgFiber: 1gSugar: 4gVitamin A: 149IUVitamin C: 3mgCalcium: 55mgIron: 5mg
Have you ever tried meatloaf with oatmeal instead of breadcrumbs ..substitutions may be the craze for the near future.
YES! Funny you say that, because I actually have a favorite meatloaf recipe with oatmeal that I’m publishing later this week. Stay tuned!
Going to make this, but do you have the recipe for meatloaf made with oatmeal in it. Thanks.
Hi, Pat! Absolutely! Here’s the link: https://www.theseasonedmom.com/meatloaf-recipe-oatmeal/
I really love this recipe for meat loaf I hardly use my oven I work ,4 days out the week too tire to cook I use my slow cooker alot then my oven yes I love your meatloaf recipe except I don’t like Worcestershire I use ketchup
I really love this recipe for meat loaf I hardly use my oven I work ,4 days out the week too tire to cook I use my slow cooker alot then my oven yes I love your meatloaf recipe except I don’t like Worcestershire I use ketchup
That’s perfect, Lenora. Thank you!
Great.recipe
Thank you, James!
This is a great meatloaf recipe! Will make again.
Thank you, Eileen!
I’m going to try and make a different meatloaf recipe. This recipe sounds great but I have a question. Why no milk? I’ve always used a dash. Just curios.
Hi, Victoria! I use a little milk in other meatloaf recipes to soak the breadcrumbs (or oatmeal) and form a panade, which acts as a binder. My mom never used it for her recipe, and since you have a couple of tablespoons of liquid in the Worcestershire sauce, I don’t think you really need it here. That said, you can certainly add some. It won’t hurt. 🙂
That makes sense. My Mom never did but she did use Oatmeal in it. Your recipe is in the crockpot now. Thanks for writing back.
Thanks, Victoria
Hope you enjoy, Victoria!
Hi there! Could you make the meatloaf ahead of time, freeze it, and then put it in the crock pot when you’re ready to use it?
Thanks.
Oleeta
Hi, Oleeta! Yes, you can absolutely do that. My recommendation would be to let it thaw in the refrigerator overnight before adding it to the slow cooker. Food safety experts advise against putting frozen meat in a slow cooker because the slow cooker doesn’t get hot enough fast enough to prevent the potential growth of harmful bacteria on frozen meat. That said, I know plenty of folks put frozen meat in Crock Pots and don’t have any issues.
Why does everyone have to put stupid ketchup and Worcestershire sauce in meatloaf? Gross. All you need is tomato sauce.
I usually use 2 +lbs and bake in oven. 90 min is about the usual time it takes at 350 degrees. Have you ever tried mixing deli chipped ham and cheese and place in the middle of the loaf? Darn tasty.
We haven’t tried that, but it sounds delicious! Thanks for sharing.
Don’t invite guests over when you try making meat loaf.