Name: Crockpot Meatloaf
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lb ground beef; ½ cup milk; 2 large eggs; ¾ cup seasoned bread crumbs; ½ cup finely minced onion; ½ cup Parmesan cheese (optional); 2 tsp Italian seasoning; 1 tsp salt; ½ tsp black pepper; Glaze:; 1 cup ketchup; ¼ cup brown sugar; 2 Tbsp apple cider vinegar; 1 Tbsp Dijon mustard

A simple, comforting twist on classic meatloaf—made easy and stress-free in the slow cooker for a tender, juicy result.

Crockpot Meatloaf

Why I’ll Love This Recipe

I love how the crockpot turns meatloaf into a hands-off dinner. It stays moist, needs almost no babysitting, and I can prep it in about 10–15 minutes. Plus, the glaze seeps in while it cooks, adding a delicious balance of sweet and tangy flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb ground beef
½ cup milk
2 large eggs
¾ cup seasoned bread crumbs
½ cup finely minced onion
½ cup Parmesan cheese (optional)
2 tsp Italian seasoning
1 tsp salt
½ tsp black pepper

Glaze

1 cup ketchup
¼ cup brown sugar
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard

directions

In a bowl, whisk together milk and bread crumbs, then add eggs and mix until blended.
Add ground beef, onion, Parmesan, seasoning, salt, and pepper—mix just until combined to avoid overworking.
Shape into an oval loaf and place on a foil sling lining the crockpot; spray lightly with cooking spray.
Whisk together the glaze ingredients and spoon about one-third over the loaf.
Cover and cook on Low for 6 hours (or High for 3–4 hours) until the internal temperature reaches 160°F.
Use the foil sling to lift the loaf onto a baking sheet, brush the remaining glaze on top, and broil for 3–4 minutes if I want a caramelized finish. Let it rest for 10 minutes before slicing.

Servings and timing

Serves: 8
Prep time: 10–15 minutes
Cook time: 6 hours on Low (or 3–4 hours on High)
Total time: ~6 h 15 m

Variations

Swap the glaze for BBQ sauce for a smoky flavor.
Add finely chopped bell peppers or mushrooms to the meat mixture.
Mix in shredded cheese for a cheesy twist.
Use oats instead of bread crumbs for a heartier texture.

storage/reheating

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap individual slices tightly and freeze for up to 3 months.
Reheat: Thaw in the fridge, then warm in the oven at 300°F until heated through.

FAQs

How do I know when it’s done?

I always use a meat thermometer—once the center reaches 160°F, it’s ready.

Can I skip the foil sling?

Yes, but I find the foil makes removing the meatloaf much easier and helps keep it intact.

What if I only have lean beef?

That’s fine, but I prefer 80/20 ground beef for a juicier loaf.

Do I have to broil it after?

No, broiling is optional. It adds a nice caramelized top, but the meatloaf is delicious without it.

Can I prep it the night before?

Absolutely. I often shape the loaf and refrigerate it overnight so I can just pop it in the crockpot the next morning.

Conclusion

This crockpot meatloaf is my favorite when I want hearty, homemade comfort food with minimal effort. It turns out juicy, flavorful, and always hits the spot. Perfect for a cozy dinner or a make-ahead meal.