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Close up shot of sliced Crock Pot meatloaf
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5 from 1 vote

Crock Pot Meatloaf

Just set it and forget it! You can "bake" a classic comfort food dinner in your slow cooker with this easy Crock Pot Meatloaf recipe!
Course Dinner
Cuisine American
Keyword crock pot meatloaf, easy meatloaf recipe, slow cooker meatloaf
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 - 8 people
Calories 236.9kcal
Author Blair Lonergan

Equipment

  • Slow Cooker

Ingredients

  • 2 lbs. lean ground beef (I used 93% lean) or “meatloaf mixture” consisting of beef, veal and pork
  • 1 cup finely diced onion (I like to use frozen diced onion to eliminate any chopping or prep work, but you can sub with a medium fresh onion and cut it yourself)
  • 2 eggs
  • ½ cup breadcrumbs (I used Italian seasoned breadcrumbs, but any variety will work)
  • 2 tablespoons Worcestershire sauce
  • 1 ½ teaspoons salt
  • ¾ teaspoon pepper
  • ¼ teaspoon dried thyme
  • ½ cup ketchup

Instructions

  • Spray slow cooker with nonstick cooking spray.
  • Gently combine all ingredients (except ketchup) in a large bowl. Just be careful not to over-mix, or the meat will be tough. I like to use my hands for this!
  • Shape beef mixture into a loaf and place in the prepared slow cooker.
  • Spread a thin layer of ketchup over the top of the meatloaf.
  • 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 degrees F.
  • Remove meatloaf from slow cooker. Place on a cutting board, slice and serve.

TO BAKE IN THE OVEN:

  • Place the prepared meatloaf on a foil lined baking sheet that has been sprayed with cooking spray. Bake, uncovered, at 350 degrees for about 1 hour.

Notes

TO PREP AHEAD:
To make ahead, prepare and shape the meatloaf in advance; cover and refrigerate overnight. Place in slow cooker, and cook as directed.
  • 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 good tool -- you can turn off the slow cooker when it reaches an internal temperature of 160 degrees F and not worry about overcooking the meatloaf.
  • Instead of using lean ground beef, you can substitute with a "meatloaf mix" from the butcher (which usually includes ground beef, pork and 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 after cooking for a few hours. You want a ground turkey blend that has a bit more fat in it for flavor and texture!
  • Make this a Crock Pot Italian Meatloaf by using Italian style breadcrumbs and adding Italian seasoning to the meatloaf mixture.
  • 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.
  • Like meatloaf with cheese? Add a handful of grated cheddar (or other good melting cheese) to the meatloaf mixture!
  • Have leftovers? You can freeze the meatloaf before or after cooking! Wrap cooked meatloaf tightly and store in the freezer for up to 3 months. Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2-3 days. The leftovers are great on a meatloaf sandwich!

Nutrition

Serving: 1/8 of the recipe | Calories: 236.9kcal | Carbohydrates: 12.7g | Protein: 24.9g | Fat: 9.6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 116.5mg | Sodium: 863.4mg | Potassium: 48.7mg | Fiber: 0.6g | Sugar: 2.1g