Crockpot Meatloaf

5 from 6 votes

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!

Course Dinner

Cuisine American

Keyword crock pot meatloaf, crockpot meatloaf, easy meatloaf recipe, slow cooker meatloaf

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 292kcal

Author Blair Lonergan

Equipment

Slow Cooker

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