Go Back

Slow Cooker Meatloaf

Slow cooker meatloaf that stays tender and moist all the way through, finished with a sticky ketchup glaze. Cook in a crockpot until the center hits 160°F, then set the top with a quick high-heat glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 5 minutes
rest 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

meatloaf
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup milk
  • 1 small onion grated
  • 3 garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • salt to taste
  • pepper to taste
glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 slow cooker

Method
 

Prep and mix
  1. Line a slow cooker with foil, leaving overhang on the sides so you can lift the meatloaf out after cooking.
  2. Mix ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, dried Italian seasoning, salt, and pepper until just combined, with no dry pockets.
  3. Shape the mixture into a loaf and place it into the foil-lined slow cooker.
  4. Stir together ketchup, brown sugar, and 1 tablespoon Worcestershire sauce, then spread half of the glaze over the top so it’s evenly coated.
Slow cook and finish
  1. Cook on Low for 4–5 hours (or High for 2–3 hours) until the internal temperature reaches 160°F, with the surface looking set and the foil lifting cleanly around the edges.
  2. Spread the remaining glaze over the top, then cook on High for 15 minutes to set the glaze until glossy.
  3. Rest the meatloaf for 10 minutes before lifting it out with the foil and slicing, so the juices settle for a moist interior.

Notes

Pro tip: For a juicy, sliceable loaf, resist opening the slow cooker during the main cooking window. Refrigerate leftovers in an airtight container up to 3–4 days; freeze cooked meatloaf (wrapped well) up to 2 months. For a lighter option, use lean ground beef (90% or higher) to reduce calories while keeping the same baking-and-glaze method.