Crock Pot Meatloaf

This easy Crock Pot Meatloaf always cooks up super tender and moist with a delicious tomato-based three-ingredient glaze. The smell alone will send you over the top and leave you longing for more. It is always a welcome sight on the dinner table and one of my family’s favorites.

I love to serve this classic comfort food with twice baked potatoes and southern green beans.  Or simply enjoy the leftovers in something as delightfully tasty as a  Grilled Meatloaf Sandwich with chipotle ketchup.

Why cook meatloaf in a slow cooker?

It cooks slowly and easily making the most tender meatloaf.  The delectable smell emanating from the slow cooker is reason enough to make it.  Be sure not to overcook it though.  Cook the meatloaf until it reaches an internal temperature of 165 degrees.

How to cook a meatloaf in the crock pot

Start by stirring together the ketchup, barbecue sauce, and honey.  Then set that aside for a bit.  Using your hands gently mix together the ground beef, onion, garlic, bread crumbs, milk, eggs, parsley, crushed red pepper, marjoram, dried thyme, salt, and pepper in a large bowl.  Place a large piece of heavy-duty aluminum foil in the bottom of your crock pot.  Then add the meatloaf mixture and shape it into a loaf.  Now brush on a layer of the glaze and cover the crock pot and turn to low.

Cook on low for about 6 hours or until the internal temperature reaches 160 degrees.  Baste it several times with the sauce.  When done carefully lift the meatloaf out of the crock pot using the aluminum foil.  Place it on a baking sheet and very carefully using the foil drain off the excess moisture and fat.  Then if desired place under the broiler for a few minutes to seal the glaze and lightly brown the top.

Recipe notes and helpful tips

• Store the glaze covered in the refrigerator when not in use.
• Avoid tasting the glaze after brushing on the meatloaf to avoid any cross-contamination with raw meat.
• Do not use lean ground beef for meatloaf.  I always use 80/20 which is 80% lean and 20% fat.  Fat gives it flavor and makes it tender and moist.
• You can substitute ground turkey or ground pork for the ground beef. 
• Always mix and form meatloaf with a gentle hand.
• I recommend using the low setting on your crock pot for a more tender slow cooked loaf.
• Use a meat thermometer to read when the meatloaf has reached 160 degrees.  Do not overcook.
• Broilers are very unpredictable, especially in older ovens.  Stay close by and monitor the progress.
• Let the meatloaf cool for 10-15 minutes before cutting it into slices. 
• Store leftover meatloaf in a zipper seal bag or in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in short intervals at reduced power until warm.

Other ways to cook this meatloaf recipe

• Baked – preheat the oven to 325 degrees.  Bake for about 1 hour and 20 minutes or until the internal temperature reaches 160 degrees.
• Smoked – omit the milk and substitute 1/2 cup ketchup in the meatloaf mix. Preheat the smoker to 225 degrees for indirect smoking. Place meatloaf on an aluminum foil-covered baking sheet.  Cover the loaf with half the glaze and place it in the smoker. Brush with the remaining glaze after about 2 hours of smoking.  Smoke until the internal temperature reaches 160 degrees.
• Muffin Tin – omit the milk and substitute 1/2 cup ketchup in the meatloaf mix. Preheat oven to 350 degrees.  Add mixture to ungreased muffin tins and brush with half the glaze. Bake for 25 minutes or until the internal temperature reaches 160 degrees. Brush with the remaining glaze halfway through the baking time.

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Crockpot Meatloaf Recipe

A deliciously moist and tender Crock Pot Meatloaf with a classic tangy three-ingredient tomato glaze.  This delicious meatloaf always gets rave reviews from friends and family.

5 from 23 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 8 servings

Calories: 403kcal

Author: Beth Pierce

Ingredients

Glaze

• ¾ cup ketchup
• 2 tablespoons barbecue sauce
• 1 tablespoon honey or brown sugar

Meatloaf

• 2 lbs. ground beef
• 1 sweet onion chopped
• 2 cloves garlic minced
• ⅔ cup breadcrumbs
• 1 cup whole milk
• 2 eggs
• 1 teaspoon dried parsley
• ½ teaspoon crushed red pepper
• 1/2 teaspoon marjoram or oregano
• ¼ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper

Instructions

• Stir together the ketchup, barbecue sauce, and honey; set aside.
• Using your hands gently mix together the ground beef, onion, garlic, breadcrumbs, milk, eggs, parsley, crushed red pepper, marjoram, dried thyme, salt, and pepper.
• Place a large piece of heavy-duty aluminum foil in the bottom of your crock pot.  Add the meatloaf mixture and shape it into a loaf.  Brush on a layer of the glaze.  Cover the crock pot and turn to low.
• Cook on low for 4-6 hours or high for 2-3 hours or until the internal temperature reaches 160 degrees.  Baste it several times with the sauce.  Once fully cooked carefully lift the meatloaf out of the crock pot using the aluminum foil.  Place it on a baking sheet and very carefully using the foil drain off the excess moisture and fat.
• If desired place under the broiler for a few minutes to seal the glaze and lightly brown the top.

Notes

• Store the glaze covered in the refrigerator when not in use.
• Avoid tasting the glaze after brushing on the meatloaf to avoid any cross-contamination with raw meat.
• Do not use lean ground beef for meatloaf.  I always use 80/20 which is 80% lean and 20% fat.  Fat gives it flavor and makes it tender and moist.
• You can substitute ground turkey or ground pork for the ground beef. 
• Always mix and form meatloaf with a gentle hand.
• I recommend using the low setting on your crock pot for a more tender slow cooked loaf.
• Use a meat thermometer to read when the meatloaf has reached 160 degrees.  Do not overcook.
• Broilers are very unpredictable, especially in older ovens.  Stay close by and monitor the progress.
• Let the meatloaf cool for 10-15 minutes before cutting it into slices. 
• Store leftover meatloaf in a zipper seal bag or in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in short intervals at reduced power until warm. 

Nutrition

Calories: 403kcal | Carbohydrates: 20g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 566mg | Potassium: 487mg | Fiber: 1g | Sugar: 11g | Vitamin A: 274IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 3mg

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