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Crock Pot Meatloaf

Crock Pot Meatloaf

This easy Crock Pot Meatloaf is a tender, juicy, and flavorful comfort food classic made with seasoned ground beef, breadcrumbs, onion, garlic, eggs, and Worcestershire sauce, then finished with a sweet and savory ketchup glaze. Slow cooking keeps the meatloaf moist while allowing the flavors to develop beautifully. It is perfect for cozy family dinners and pairs wonderfully with mashed potatoes and vegetables.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 pounds ground beef preferably 80–85% lean
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh parsley chopped
For the Glaze
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard

Equipment

  • 5–6-quart Crock Pot or slow cooker
  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or clean hands for mixing
  • Parchment paper, optional
  • Instant-read meat thermometer
  • Sharp knife
  • Serving platter

Method
 

  1. Prepare the Crock Pot: Lightly grease the inside of a 5–6 quart slow cooker. For easier removal, create a parchment sling by placing two strips of parchment across the bottom in opposite directions.
  2. Combine the Meatloaf Ingredients: Add the ground beef, chopped onion, garlic, breadcrumbs, eggs, ketchup, Worcestershire sauce, salt, pepper, Italian seasoning, and parsley to a large bowl.
  3. Mix Gently: Using clean hands or a wooden spoon, gently combine the ingredients just until everything is evenly incorporated. Do not overmix, as this can make the meatloaf dense.
  4. Shape the Loaf: Shape the mixture into an even, compact loaf. Keep the thickness relatively consistent so the meatloaf cooks evenly.
  5. Prepare the Glaze: In a small bowl, stir together the ketchup, brown sugar, Worcestershire sauce, and mustard until smooth.
  6. Add the Meatloaf to the Crock Pot: Carefully place the shaped meatloaf into the slow cooker. Spread approximately half of the glaze evenly over the top.
  7. Slow Cook: Cover and cook until the center reaches 160°F (71°C) when checked with an instant-read thermometer. Depending on the slow cooker and loaf shape, this generally takes approximately 4–6 hours.
  8. Finish the Glaze: Spread the remaining glaze over the cooked meatloaf. For a more caramelized finish, transfer the meatloaf carefully to a baking sheet and briefly broil until the glaze becomes glossy and lightly caramelized, watching closely.
  9. Rest: Allow the meatloaf to rest for 10–15 minutes before slicing. This helps the juices redistribute and makes cleaner slices.
  10. Serve: Slice into thick portions and serve warm with mashed potatoes, green beans, roasted vegetables, or your favorite comfort-food sides.

Notes

For the juiciest meatloaf, use ground beef that is around 80–85% lean rather than extremely lean beef.
Avoid overmixing the meat mixture to keep the finished meatloaf tender.
Always use an instant-read thermometer to verify that the center reaches 160°F (71°C).
Let the meatloaf rest for 10–15 minutes before slicing.
For a gluten-free version, substitute certified gluten-free breadcrumbs and verify that your ketchup and Worcestershire sauce are gluten-free.
For a lower-carb version, replace the breadcrumbs with a suitable low-carb binder and use a reduced-sugar ketchup or glaze.
Leftovers can be refrigerated for 3–4 days in an airtight container.
Cooked meatloaf can also be frozen in individual slices for convenient future meals.
Serve with extra glaze for an even richer, more flavorful finish.