Recipe Overview
Why you’ll love it: Crockpot meatloaf is the perfect meatloaf for busy weeknights. When dinnertime hits, it’s ready to slice and serve. Tender, juicy, and so flavorful!
How long it takes: 3 hours and 15 minutes
Equipment you’ll need: food processor, slow cooker
Servings: 8
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Pin ItThere’s just something about meatloaf. It’s not the most elegant dish to be sure, but when you look past the ground-meat-shaped-into-a-loaf factor, you can’t help but fall for that tender, juicy, umami-packed main dish.
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.
Use leftover crockpot meatloaf to make sandwiches or crumble it up into a comfort food meal bowl with steamed green beans and mashed potatoes.
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.
More Crockpot Dinner Recipes
Crockpot Meatloaf
Ingredients
- 1 medium yellow onion, cut into quarters
- 1 medium carrot, peeled and trimmed, cut into large chunks
- 1 stalk celery, cut into large chunks
- 1 clove garlic, peeled
- 2 large eggs
- 2 pounds ground meat (preferably a combination of beef, pork, veal, or turkey 93/7, see note below)
- 1 cup panko bread crumbs
- ¼ cup milk
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
Glaze
- ¼ cup ketchup
- 2 tablespoons packed brown sugar
- 1 tablespoon red wine vinegar
- chopped fresh parsley for garnishing, optional
Instructions
- Spray a 6-quart slow cooker with nonstick spray.
- Add onion, carrot, celery, and garlic to a food processor (a mini one works well if you have it). Pulse until finely chopped. It should be about 1 cup of vegetable mixture after chopping.1 medium yellow onion, cut into quarters, 1 medium carrot, peeled and trimmed, cut into large chunks, 1 stalk celery, cut into large chunks, 1 clove garlic, peeled
- In a large bowl, whisk the eggs until blended. Add the chopped vegetables, meat, bread crumbs, milk, ¼ cup ketchup, Worcestershire sauce, salt, and pepper. Mix together until well combined, but don’t overmix. (Hands are really the best tool for this part!)2 large eggs, 2 pounds ground meat, 1 cup panko bread crumbs, ¼ cup milk, ¼ cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon coarsely ground black pepper
- Form into a loaf and place in the slow cooker.
- Cook for 6 hours on low or 3 hours on high. In the last 60 minutes of cooking time, mix glaze ingredients in a small bowl and brush over the meatloaf, and continue cooking until internal temperature of meatloaf is at least 165ºF when checked in center of the meatloaf.¼ cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon red wine vinegar
- Carefully remove meatloaf from slow cooker (we use two sturdy spatulas to do this but you can cut it in half first if you’re having troubles) and place on a serving platter. Garnish with fresh parsley, slice into 8 slices, and serve.chopped fresh parsley for garnishing, optional
Notes
- What kind of meat to use: Meatloaf can be made with any combination of ground meat, or just one kind of ground meat. We prefer this recipe with a combination of 1 pound lean ground beef (92/8) and 1 pound ground pork. Other combinations of meat can be used but will affect the final outcome. If you choose to use all beef, we recommend ground beef that is less lean such as 85/15 or 80/20.
- Nutrition information is calculated using 1 pound lean ground beef (90/10) and 1 pound ground pork.
- No food processor? Finely mince or grate the vegetables instead.
- More cooking methods: This meatloaf recipe can be baked or air fried, too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Hi Rachel
I made this meatloaf tonight it was so very moist and delicious I added cheddar cheese. I didn’t have a food processor I used my chopper instead came out easy peasy I recommend this recipe to everyone. I am making the American goulash next time. I’ll let you know. Thanks a lot
Rachel
Ps I guess you can guess my age by my email lol
So happy you liked it! Thank you for leaving a review!
looks delicious!
I use oatmeal instead of bread crumbs.
My mom always uses oatmeal too!
Would you use a rack or trivet at the bottom of the crock pot to avoid a greasy meatloaf?
It’s really not necessary, sine you lift out the meatloaf at the end. There is less grease around the meatloaf than there would be if you made it in a loaf pan. You could try cooking it on a rack, but my concern is that it may dry out too much then. Or kind of cook on to the rack, which wouldn’t be ideal either.