Crockpot Meatloaf is amazingly tender and made easily in the slow cooker!

Do you have a go-to dinner recipe?  My family LOVES my baked mac and cheese, but sometimes I need something that isn’t pasta.  That’s when I turn to a classic meatloaf recipe!

This is one of my favorite Crockpot Meatloaf recipes because it is amazingly flavorful and easy, thanks to using dried stuffing mix in place of breadcrumbs.  It may seem odd, but all the great seasonings are already in the stuffing mix, so it’s several steps in one!  The glaze on top of the meatloaf is lip-smackingly good; made with ketchup, minced onion, brown sugar and vinegar for a little tang.

Crockpot Meatloaf in crockpot with foil liner

My favorite part about this meatloaf is how it’s always tender and moist!

Why Cook Meatloaf in the Crockpot?

I love making this slow cooker meatloaf recipe in the crockpot for two main reasons.  First, a meatloaf cooked in the crockpot is much harder to “mess up” and be dry or tough.  The process of cooking in the crockpot lends to a much more tender and moist dish.  Secondly, it’s ready when you get home, meaning far less stress!  Traditional meatloaf takes an hour or more to bake, so if you wait until you get home to bake it, you’ll be having a later dinner.  This way, dinner is mostly finished!

Plus, I can generally fit more beef into my crockpot than I can in my meatloaf pan.

Two slices of crockpot meatloaf on plate with mashed potatoes

How to Make Meatloaf in a Crockpot

Making meatloaf in a slow cooker is truly so easy! The use of foil not only makes for easy cleanup, it makes it easy to get the meatloaf out of the crockpot and to broil the top at the end.

  1. Line slow cooker with foil.
  2. Combine meatloaf ingredients, mix well and place in slow cooker.
  3. Top with meatloaf glaze, cover and cook.
  4. Lift out foil and broil to brown the top. Serve!

How Long Does it Take to Cook Meatloaf in the Crockpot?

It depends on how big of a loaf you’re making, but for this 2 pound meatloaf, it’ll take about 6 hours on LOW, or 3 hours on HIGH.  If you have an instant read meat thermometer, check for doneness by cooking until meatloaf is at 160 F degrees.

Can this meatloaf be made in the oven instead? Absolutely!  I’ve included oven directions following the recipe at the bottom of this post.

Forkful of meatloaf and mashed potatoes

So the next time you get a craving for classic comfort food, give this easy Crockpot Meatloaf recipe a try! Crockpot meatloaf and potatoes really are a perfect pairing! Our favorite things to have alongside meatloaf are my incredibly easy Slow Cooker Mashed Potatoes, Southwest Cilantro Lime Corn Salad, and Cheesy Roasted Broccoli!

More Meatloaf Sides!

Two slices of crockpot meatloaf on plate with mashed potatoes
4.83 from 99 votes↑ Click stars to rate now!
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Crockpot Meatloaf

This Crockpot Meatloaf is a great way to enjoy classic comfort food, with less stress, and without tying up your oven.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings


  • 2 pounds ground beef
  • 1 large yellow onion finely minced (divided)
  • 1 box (6 oz) dried stuffing mix (I like to use the savory herb variety)
  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons ketchup glaze (see below)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Brown Sugar Ketchup Glaze

  • 1 ½ cups ketchup
  • ¼ cup light brown sugar
  • 2 tablespoons finely minced onion
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon black pepper


  • In a small mixing bowl, mix all brown sugar ketchup glaze ingredients (reserving the rest of the minced onion for the meatloaf itself), stirring or whisking to combine well. Set aside.
  • Tear off a large strip of aluminum foil (heavy duty works well), and press it into the bottom and up two of the sides of a 6 quart or larger slow cooker. Spray lightly with non-stick cooking spray, then set aside.
  • Add ground beef, remaining minced onion (from step 1), stuffing mix, milk, eggs, 2 tablespoons glaze, salt and pepper. Use your hands to mix until just combined (being careful not to over mix).
  • Shape into an oval-like shape and place into the foil lined crockpot. Top with ½ cup of the glaze, cover, and cook on LOW for 6 hours.
  • When finished cooking, carefully lift out the meatloaf, using the foil overhang, and place on a baking sheet. Top with ⅔ cup of the glaze and broil until glaze is sticky and bubbly.
  • Serve sliced, with remaining glaze sauce served on the side for drizzling.


Make glaze as directed, and mix meatloaf as directed.  Shape meatloaf, spread with glaze, and transfer to a greased meatloaf pan or baking dish.  Bake in a 350°F degree oven for 60-70 minutes.
4.83 from 99 votes

Nutrition Information

Calories: 284 | Carbohydrates: 22g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 815mg | Potassium: 641mg | Sugar: 19g | Vitamin A: 365IU | Vitamin C: 3.4mg | Calcium: 80mg | Iron: 3.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American


Crockpot Meatloaf in foil and on a wood board with a title
Crockpot Meatloaf with mashed potato and a fork with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. i like to eat a good meat lof how ever im not good at making it and cooking books and cook books have to meney was to make it i like a simple way that i can always make in my crock pot bening single is no fun but im used to it thanks pleas send moor crock pot meat lof ways to make it5 stars

  2. Have you tried making this as a freezer meal? I’m guessing that you could mix it up, form it in a ball, and freeze it. I think I would not put the glaze on it until the morning I put it in the crock pot.

    1. I have not tried freezing it, but I’d defrost the meat completely in the fridge before popping into the crock pot (and not cook from frozen). Glazing at the time of cooking would work best.

  3. Made this up last night with italian sweet sausage and beff with 1 bag of stuffing. Turned it on when i went to work. Came hi e to a wonderful smelling house. Meatliaf is absolutely delicious. Will definitely be making it over and over. Thanks so much for the recipes5 stars

    1. So glad you loved is Shelgab! There really isn’t anything better than coming some to a delicious smelling house, in my opinion anyway!

  4. Can I use the slow cooker liners for the meatloaf recipe??? I love them and they make 4 an easy cleanup. Thank you5 stars

    1. I’ve only used foil, but think the liners would work Cynthia. Let us know if you try the meatloaf using the liners!

  5. Awesome and super easy recipe! I used ground elk instead and it was delicious! Thanks for this great recipe. My kids loved it and it will no doubt become a family favorite!5 stars

  6. Thanks so much for sharing!! This recipe is absolutely delicious!! I added 2 more items:
    1 1/2 tablespoons Worcestershire sauce
    1 (8 ounce) can tomato sauce

    Trust me, everyone will love this!!5 stars

  7. Is it re@ally 12 oz of bread crumbs? Seems like an awful lot! I have one 12 oz bag and I’m looking at the 2 pounds meat and I’m skeptical….,
    I’m making this soon for dinner ( noon) today.

  8. Could I make the recipe as is but divide it into two smaller loaves in the crockpot? Is there something that can be used other than foil in the crock pot? I don’t like cooking with foil. Maybe parchment paper? I do have crock pot liners.

    1. While I haven’t tried dividing the loaves into two, meatloaf does freeze and reheat well. If you try two loaves, let us know how it works out for you! I’ve only used foil, but think parchment would work Deborah.

    1. While I haven’t tried halving this recipe, meatloaf does freeze and reheat well. If you try halving it, let us know how it works out for you!

      1. It would work great with parchment paper just don’t have the oven over 400 degrees.
        I use parchment paper for all of my baking because it is easy clean-up!!!