This Crockpot Meatloaf delivers incredible tenderness and flavor with minimal effort. The slow cooker gently steams the loaf in its own juices for a moist, foolproof result. It’s the ultimate set-it-and-forget-it comfort meal.
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Why You’ll Love This Crockpot Meatloaf
- Unbelievably moist: Slow cooking locks in juices for a perfectly tender slice.
- Hands-off dinner: Mix, shape, and let the crockpot do the work.
- Deep, developed flavor: Savory ingredients meld together during the long cook.
- Frees up your oven: Keep the kitchen cool and bake sides simultaneously.
Ingredients & Tools
- 2 lbs ground beef (80/20 blend is ideal for moisture)
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A 6-quart or larger slow cooker, a large mixing bowl, and a small bowl for the glaze.
Notes: Don’t be tempted to use ultra-lean beef here—the fat from an 80/20 blend is crucial for keeping the meatloaf incredibly moist during the long cook time. The panko breadcrumbs and milk create a panade that acts as a tenderizing binder, ensuring your loaf holds its shape without becoming dense.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 20 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 4-6 hours on LOW | Total Time: 4 hours 15 minutes – 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands or a fork to gently combine the ingredients just until everything is incorporated. Overworking the meat mixture will result in a tough, dense loaf.
- Why a foil sling? Lifting a hot, cooked meatloaf out of a crockpot can be tricky. Creating a foil sling before you add the meat makes removal clean and easy, preventing it from breaking apart.
- The importance of a panade. That mixture of breadcrumbs and milk isn’t just a binder—it’s your secret weapon for tenderness. It creates a soft paste that distributes moisture throughout the meat as it cooks.
- Resist the urge to peek. Every time you lift the lid, you let out a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process!
How to Make Crockpot Meatloaf
Step 1: Prepare your slow cooker. Take two long sheets of aluminum foil and fold them lengthwise into strips about 2-3 inches wide. Criss-cross them in the bottom of your slow cooker insert, letting the excess hang over the sides. This is your sling for easy removal later. You can lightly spray the foil with cooking spray for extra non-stick insurance.
Step 2: Make the meatloaf mixture. In a large bowl, combine the panko breadcrumbs and milk. Let it sit for a minute or two to allow the panko to soften—this is your panade. Then, add the finely diced onion, minced garlic, beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix these wet ingredients with the panade until well combined.
Step 3: Add the ground beef. Place the ground beef on top of the breadcrumb mixture. Using your hands, gently mix everything together until just combined. You’ll notice the mixture is soft and slightly sticky. Be careful not to compact the meat or squeeze it too much; a light touch is key for a tender texture.
Step 4: Shape the loaf. Transfer the meat mixture to the center of the foil sling in your slow cooker. Gently shape it into a rounded loaf that’s roughly the shape of a football, making sure it doesn’t touch the sides of the crock. This allows for proper heat circulation and even cooking.
Step 5: Make the glaze and apply the first coat. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar has dissolved. Using a spoon, spread about two-thirds of this glaze evenly over the top and sides of the raw meatloaf. Reserve the rest for later. The vinegar in the glaze will add a lovely tang that cuts through the richness.
Step 6: Cook the meatloaf. Place the lid securely on your slow cooker and cook on the LOW setting for 4 to 6 hours. I do not recommend using the HIGH setting, as it can cause the meat to seize up and become tough. The cook time can vary depending on your specific slow cooker, but the meatloaf is done when an instant-read thermometer inserted into the thickest part reads 160°F (71°C).
Step 7: Glaze and rest. About 30 minutes before the end of the cooking time, carefully lift the lid and use a spoon to spread the remaining glaze over the meatloaf. Replace the lid and let it finish cooking. Once done, use the foil sling to carefully lift the entire meatloaf out of the crockpot and onto a cutting board. Let it rest for 10-15 minutes before slicing. This rest period allows the juices to redistribute, ensuring a moist slice.
Storage & Freshness Guide
- Fridge: Cool completely, store slices in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil, freeze for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a covered dish at 300°F or microwave at 50% power to prevent drying.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate classic pairing. The fluffy, buttery potatoes are perfect for soaking up any extra glaze and juices from the meatloaf.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, nutty element and a lovely green color to your plate.
- Buttered Corn on the Cob — Its natural sweetness is a fantastic counterpoint to the savory, umami-rich flavors of the meatloaf.
Drinks
- A Malty Brown Ale — The caramel and toasty notes in the beer complement the savory, sweet-glazed meat beautifully without overpowering it.
- Iced Black Tea with Lemon — A non-alcoholic option that’s refreshing and slightly tannic, which helps cleanse the palate between rich, hearty bites.
Something Sweet
- Warm Apple Crisp à la Mode — You already have the slow cooker out! This dessert offers a warm, spiced finish that feels like a natural extension of the comforting meal.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. This is the number one reason for dry meatloaf. The fat in an 80/20 blend is essential for moisture during the long, slow cook. Leaner meats simply can’t stand up to it.
- Mistake: Overmixing the meat. When you aggressively mix and compact the meat, you develop the proteins too much, resulting in a tight, rubbery texture that’s more like a meat brick than a tender loaf.
- Mistake: Skipping the foil sling. I’ve learned this the hard way. Trying to scoop a fragile, hot meatloaf out of a deep crockpot with spatulas almost guarantees it will break. The sling is a simple step that saves a lot of frustration.
- Mistake: Cooking on HIGH heat. The point of a crockpot is low and slow. High heat will cause the meat to contract quickly, squeezing out all those precious juices and leaving you with a dry, tough result.
Expert Tips
- Tip: Grate your onion. If you or your family are sensitive to the texture of diced onion, try grating it on a box grater. You’ll get all the flavor without any noticeable chunks, and the onion juice adds even more moisture.
- Tip: Add a layer of potatoes. For a complete one-pot meal, scrub 4-5 small potatoes and place them around the base of the slow cooker before you add the meatloaf. They’ll cook in the drippings and be incredibly flavorful.
- Tip: Don’t have panko? Regular breadcrumbs or even crushed saltine crackers (about 25-30) work perfectly well as a substitute. The goal is just to have a starchy element to absorb the milk and create the tenderizing panade.
- Tip: Boost the umami. For an even deeper savory flavor, add a tablespoon of tomato paste or a teaspoon of soy sauce to the meat mixture. It adds a background richness that makes the meatloaf taste even more complex.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can prepare the meat mixture, shape it into a loaf, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before you plan to cook it. You can also make the glaze ahead and store it separately in the fridge. When you’re ready, let the meatloaf sit at room temperature for about 20-30 minutes before placing it in the slow cooker to ensure more even cooking.
Why is there so much liquid in the bottom of my crockpot?
This is completely normal! The meat and vegetables release their natural juices and fats as they cook. This liquid is part of what steams the meatloaf and keeps it so moist. You don’t need to drain it during cooking. In fact, it makes a fantastic base for a quick gravy if you’re feeling ambitious.
Can I use a different type of ground meat?
You sure can. A mix of ground beef and pork is classic and delicious. You could also use ground turkey or chicken, but be aware that they are much leaner. I’d recommend adding a tablespoon of olive oil to the mixture to compensate for the lack of fat and ensure it stays moist.
How do I know when the meatloaf is done without a thermometer?
While a thermometer is the most reliable method, the meatloaf should be firm to the touch and the juices running clear from the center when you pierce it with a knife. The internal temperature must reach 160°F (71°C) for ground beef to be safe to eat, so I really do recommend using a thermometer for accuracy.
What’s the best way to store and reheat leftovers?
Let the meatloaf cool completely, then store slices in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is gently—either in a covered dish in the oven at 300°F (150°C) until warm, or in the microwave at 50% power. This prevents it from drying out and becoming rubbery.
Crockpot Meatloaf
Make the most tender Crockpot Meatloaf with minimal effort! This easy recipe delivers moist, flavorful results every time. Get the foolproof recipe now!
Ingredients
For the Meatloaf:
-
2 lbs ground beef (80/20 blend is ideal for moisture)
-
1 cup panko breadcrumbs
-
2 large eggs (lightly beaten)
-
1/2 cup whole milk
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1 1/2 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze:
-
1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Prepare your slow cooker. Take two long sheets of aluminum foil and fold them lengthwise into strips about 2-3 inches wide. Criss-cross them in the bottom of your slow cooker insert, letting the excess hang over the sides. This is your sling for easy removal later. You can lightly spray the foil with cooking spray for extra non-stick insurance.01
-
Make the meatloaf mixture. In a large bowl, combine the panko breadcrumbs and milk. Let it sit for a minute or two to allow the panko to soften—this is your panade. Then, add the finely diced onion, minced garlic, beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix these wet ingredients with the panade until well combined.02
-
Add the ground beef. Place the ground beef on top of the breadcrumb mixture. Using your hands, gently mix everything together until just combined. You’ll notice the mixture is soft and slightly sticky. Be careful not to compact the meat or squeeze it too much; a light touch is key for a tender texture.03
-
Shape the loaf. Transfer the meat mixture to the center of the foil sling in your slow cooker. Gently shape it into a rounded loaf that’s roughly the shape of a football, making sure it doesn't touch the sides of the crock. This allows for proper heat circulation and even cooking.04
-
Make the glaze and apply the first coat. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar has dissolved. Using a spoon, spread about two-thirds of this glaze evenly over the top and sides of the raw meatloaf. Reserve the rest for later. The vinegar in the glaze will add a lovely tang that cuts through the richness.05
-
Cook the meatloaf. Place the lid securely on your slow cooker and cook on the LOW setting for 4 to 6 hours. I do not recommend using the HIGH setting, as it can cause the meat to seize up and become tough. The cook time can vary depending on your specific slow cooker, but the meatloaf is done when an instant-read thermometer inserted into the thickest part reads 160°F (71°C).06
-
Glaze and rest. About 30 minutes before the end of the cooking time, carefully lift the lid and use a spoon to spread the remaining glaze over the meatloaf. Replace the lid and let it finish cooking. Once done, use the foil sling to carefully lift the entire meatloaf out of the crockpot and onto a cutting board. Let it rest for 10-15 minutes before slicing. This rest period allows the juices to redistribute, ensuring a moist slice.07
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