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Crock Pot Meatloaf

Crock pot meatloaf that’s steam-cooked inside for a juicy, tender interior while a ketchup glaze sets into a dark, sticky top. A set-and-forget slow cooker meatloaf recipe with a foil sling for easy lifting and clean slicing.
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Prep Time 15 minutes
Cook Time 5 hours 20 minutes
rest 10 minutes
Total Time 5 hours 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Prep the slow cooker and loaf
  1. Create a foil sling by laying two sheets of foil in a cross pattern inside the slow cooker and grease lightly so the meatloaf won’t stick.
  2. Mix ground beef, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, garlic powder, and salt and pepper until combined.
  3. Shape the mixture into a loaf and place it on the foil sling.
  4. Mix the glaze ingredients (ketchup, brown sugar, and apple cider vinegar) and spread half over the top of the meatloaf, forming a thin sticky layer.
Slow-cook until 160°F
  1. Cook on Low for 5–6 hours (or High for 2.5–3 hours) until the internal temperature reaches 160°F, with the glaze looking set around the edges.
  2. Spread the remaining glaze over the top and cook on High for 20 minutes until the glaze is visibly set and darker, with steam rising around the loaf.
Lift, rest, and slice
  1. Use the foil to lift the meatloaf out of the slow cooker.
  2. Rest the meatloaf for 10 minutes so juices redistribute and the slices hold together.
  3. Slice and serve with the glaze on top.

Notes

Pro tip: make sure the foil sling is well-greased and the loaf is tightly formed so lifting is clean. Refrigerate leftovers in a sealed container up to 3–4 days; reheat slices in the microwave or in a covered skillet. Freezing is yes—freeze in portions up to 2–3 months and thaw overnight in the fridge before reheating. For a lower-fat swap, use 90% lean ground beef or substitute ground turkey with the same baking-free method.