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Crock Pot Meatloaf

Crock pot meatloaf that stays impossibly moist and tender with a steam-cooked interior while a ketchup glaze sets on top. Set and forget in a slow cooker for a juicy, sliceable loaf.
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Prep Time 15 minutes
Cook Time 5 hours
rest 10 minutes
Total Time 5 hours 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 1 small onion, grated
  • 3 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.1 salt to taste
  • 0.1 pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Equipment

  • 1 Dutch oven

Method
 

Prep the slow cooker and form the loaf
  1. Create a foil sling by laying two sheets of foil in a cross pattern inside the slow cooker and grease lightly; leave overhang on the sides for lifting.
  2. Mix ground beef, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper until combined, then shape into a loaf and place on the foil.
  3. Mix the ketchup glaze (ketchup, brown sugar, and apple cider vinegar) and spread half over the top of the meatloaf.
Slow cook until juicy
  1. Cook on Low for 5–6 hours (or High for 2.5–3 hours) until the internal temperature reaches 160°F; steam should rise and the top should look slightly set.
  2. Spread the remaining glaze over the meatloaf and cook on High for 20 minutes until set; the glaze should darken and look sticky and glossy.
Lift, rest, and slice
  1. Use the foil overhang to lift the meatloaf out of the slow cooker and transfer to a cutting surface.
  2. Rest the meatloaf for 10 minutes so the juices redistribute; it should slice cleanly without crumbling.
  3. Slice and serve while warm.

Notes

Pro tip: for clean slices, keep the loaf intact during lifting and let it rest the full 10 minutes. Refrigerate leftovers in a sealed container for up to 3–4 days. Freeze for up to 2 months; thaw overnight in the fridge and reheat gently. For a lighter option, use 93% lean ground beef or ground turkey in the same quantities.