Crockpot meatloaf is the ultimate hands-off dinner made easy. It is slow-cooked to tender perfection and finished with a brown sugar ketchup glaze.
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Why Cook Meatloaf in the Crockpot?
- Why Make It: The slow cooker keeps the loaf moist and tender while freeing up the oven for side dishes.
- Flavor: Classic savory meatloaf with a sweet-tangy brown sugar ketchup glaze.
- Recommended Tools: You’ll just need a 6-quart slow cooker.
- Serving Suggestions: I love serving this with mashed potatoes, green beans, roasted carrots, or warm dinner rolls for a simple, comforting meal.
Ingredient Notes
- Ground Beef: Use ground beef with a bit of fat for the best flavor and moisture, as very lean beef can result in a firmer, drier loaf.
- Stuffing Mix: Stuffing mix is such an easy shortcut that brings seasoning, texture, and structure all in one step. Savory herb is especially flavorful, but chicken or traditional herb varieties work too.
- Milk: Milk helps soften the stuffing mix and keeps the meatloaf tender and moist. Two percent milk works just fine if that’s what you have on hand.
- Variations: Swapping part of the beef for ground pork creates a softer, richer loaf. If stuffing mix isn’t available, plain breadcrumbs with a pinch of poultry seasoning work well, and a splash of Worcestershire sauce adds deeper savory flavor.
How to Make Meatloaf in a Crockpot
- Make the glaze first. Mix the meatloaf ingredients.
- Shape the mixture into a loaf and place it in a slow cooker.
- Spread glaze over the top and cook on low.
- Add more glaze and broil (full recipe below). Slice and serve with extra glaze.
Save It for Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Reheat in slices in the microwave, in a covered skillet with a splash of water, or in the oven covered with foil.
Leftovers are great in sandwiches, bowls, or crumbled in pasta sauce.
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Did you enjoy this Crockpot Meatloaf Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 2 pounds ground beef
- 1 large yellow onion finely minced, divided
- 1 (6 ounce) box stuffing mix
- 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
- 1½ cups ketchup
- ¼ cup light brown sugar
- 2 tablespoons finely minced onion
- 2 teaspoons apple cider vinegar
- ½ teaspoon black pepper
Instructions
- In a small mixing bowl, to make the glaze mix ketchup, brown sugar, 2 tablespoons minced onion, apple cider vinegar, and pepper, 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, minced onion, 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I read all the comments and do not see anything about the fat that comes out of the meat. I have only ever done mine in the oven on a sheet pan and the fat easily drips off. Is the meatloaf sitting in the fat at the end of cooking? I really want to try this, but will wait for a response. thank you
Hi Penny, the fat and juices will accumulate in the crockpot during cooking. They are what keeps the meatloaf moist while it cooks for 6 hours on low.
I was worried about the grease as well. Having it sit in grease for 6 hours wont make it soggy or fall apart?
We have not found this to be greasy. I suggest a lean ground beef so you have a little bit of fat but not too much. The stuffing mix will also absorb a little bit of the fat.
Have to try it
This was wonderful, although next time I’m going to cut back on the Apple Cider Vinegar. My husband commented that it was a little strong.
Looks yummy
Love this meatloaf !! I never liked meatloaf until I tried this recipe. I have made it several times for my parents who are in their 90’s and they love it too!!
I wanted to start this before leaving for work next week. With a six hour cook time, that means it would end up sitting on war, for a couple of hours. Will it be okay for that long or will there be any issues with drying out or with the glaze drying out or burning?
Hi Dave, I haven’t tried leaving this one sitting on warm so I can’t say for sure. The glaze would be fine and won’t burn.
I do think it would be ok as there are juices and steam and the lid is keeping it in so hopefully that would keep the meat moist. Let us know how it works out for you!
I thought it was a really good recipe, but honestly ours needed more time and I followed the recipe to a T.
8 hours on low minimum is more like it, as we had a lot of pink throughout the entire meatloaf at 6 hours.
Can you suggest any other kind of glaze that does not include ketchup, tomatoes or tomato paste?
You could try a barbecue sauce that doesn’t contain those ingredients, for example, Carolina Gold. Hope that helps Leslie!
Do i have to broil at the end? Is there an alternative? Thanks
Hi Tia, broiling helps heat up the glaze making it sticky and bubbly. You could just leave it continue to heat up in the crockpot however it will be a bit different texture and flavor. Let us know how it turns out!
Can this been made in the round crockpot opposed to the oblong one that is bigger? And wonder if it would affect the cooking time.
thank you
Hi Pat, as long as it fits in your crockpot it should work just fine. Just make sure your meatloaf reaches an internal temperature of 160°F before serving. :)
I plan on making this tomorrow. I’m watching and logging my food intake. I see the estimated nutritional information which is great to have. Can you tell me what a portion is. Or how many portions there should be. That’s the only piece of the puzzle I’m missing. Thank you very much.
If you cut the loaf into 8, each serving is 1 slice.
Hello, I’m halfing this recipe – can you please let me know how much you think cooking time would need to be altered?
Beck the cooking time might reduce by a few moments. I hope you love the meatloaf!
The portion size is for 8 people but how big this turns out is honestly ridiculous! I recommend cutting the recipe in half. The stuffing to meat ratio is so wrong as you’re left with hardly any meat in the meatloaf; I can barely recognise it’s meat! I added garlic and other seasoning but still turned out bland after following this recipe. The glaze looks lovely in the photos but was more of a warm sauce on top with dried onion. You may enjoy this recipe if you’re from the cook’s home country but it does not translate well to the kiwi palette.
I am sorry to hear it didn’t turn out for you Adriana. We’ve had great success with this recipe.
Can I do this in the Instant pot?
We use this recipe to cook Instant Pot Meatloaf.
Pretty close to how I make my meatloaf. I searched for recipes for crock pot as I have always used the oven and it heats up the kitchen in summer. I love the idea of lining the crock and just lifting it out. I will make it tonight using your recipe with stuffing instead of bread crumbs. Sadly, the Italian in me always tops my meatloaf with spaghetti sauce and I will probably continue. I know this is 5 star so you get my rating now. Thank you. I will bookmark your site.
Those additions sound tasty Elaine! We love the lining trick, it just makes it to so easy after it’s cooked.
I love to cook
That’s great Jimmy! You’ll find lots of great recipes to make here! Let us know which one is your favorite.
Very Good!
Thanks Karen!
Can I cook meatloaf in slow cooker without foil??
Hi Barbara, other readers have had success using crock pot liners, parchment paper or even making without foil. Let us know how it turns out for you.
Thank you. I will plan on making the meatloaf with no foil.
I put a little tomato juice in the bottom of the crockpot when I make my Mom’s meatloaf recipe.
Looks wonderful!!
It tastes wonderful too Paula!
This is absolutely the best meatloaf I have ever made, or eaten!! It’s so easy too. The glaze is wonderful.
We love how easy and delicious this recipe is too, Sheila. Glad you enjoyed it!
This crock pot meat loaf can you make the day ahead of putting in crock pot
Sure Catherine. If you make it the night before I would hold off on adding the glaze until you are ready to cook it though.