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Slow Cooker Meatloaf

Slow cooker meatloaf made tender and moist with a sticky ketchup glaze. This set-and-forget crockpot dinner bakes the loaf gently until it reaches 160°F, then finishes with a glossy glaze cap.
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Prep Time 15 minutes
Cook Time 4 minutes
rest 10 minutes
Total Time 3 hours 49 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Prepare the slow cooker and meat mixture
  1. Line a slow cooker with foil, leaving overhang on the sides to lift the meatloaf out later.
  2. Mix ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, dried Italian seasoning, salt, and pepper until combined.
  3. Shape the mixture into a loaf and place it in the foil-lined slow cooker.
  4. Mix the glaze ingredients and spread half over the top of the loaf.
Cook, glaze, set, and rest
  1. Cook on Low for 4–5 hours or High for 2–3 hours until the internal temperature reaches 160°F.
  2. Spread the remaining glaze over the top.
  3. Cook on High for 15 minutes to set the glaze, keeping the top glossy.
  4. Rest for 10 minutes before lifting out using the foil overhang and slicing.

Notes

Pro tip: For the moistest slices, don’t skip the foil overhang—lift and slice only after the 10-minute rest so the loaf holds its shape. Refrigerate leftovers in an airtight container up to 4 days; freeze cooked slices in a freezer-safe container up to 2 months. For a lighter option, use lean ground beef (90% or higher) and keep the same glaze amount.