The Best Crockpot Meatloaf

Crockpot Meatloaf is a juicy and flavorful dinner that can be easily made in the slow cooker. It is classic comfort food made with ground beef, cheese, and a sweet and tangy glaze. This hearty and tasty main dish is perfect for busy weeknights.

Making a delicious and tender meatloaf could not be easier. This full-proof recipe is my favorite because it always tastes fantastic and requires minimal preparation work. All you must do is mix the ingredients, shape, and add to the slow cooker. 

Slow Cooker recipes are guaranteed to come out perfectly juicy, moist, NOT dry, or tasteless. Just like my famous classic meatloaf recipe, this crockpot version is super flavorful and quite easy to make. If you follow this recipe, you do not have to worry about a dry and boring meatloaf coming out of the crockpot.

What’s more, the glaze on top is so sweet and tangy that you will wonder why you have not used it before. Made with sweet chili sauce, apple cider, brown sugar, tomato paste, mustard, and ketchup, these basic ingredients make a wonderful mixture.

The secret ingredient in this recipe is the cheddar cheese. You can use any cheese you like. I have used mozzarella, pepper jack, Mexican blend, and parmesan. The trick is to use freshly shredded cheese. It adds moisture and makes the meatloaf more tender.

Besides being easy, delicious, moist, and hearty, this meatloaf is a comfort food that can bring everyone together. It takes 15 minutes to prepare, and the only thing to chop is an onion. Then, simply shape it, put it in a foil lined slow cooker for 6 hours, and have a comforting homemade meal that the whole family will love.

Why you will love this recipe

• It cooks itself: All you do is get it ready. The crockpot does all the work for you.
• No dry meatloaf: It would be tough to make this meatloaf dry.
• Full of flavor: The flavors are slow-cooked all day long.
• The outside is crisp: After, broil it for a crispy crust.

What you’ll need to make the best crockpot meatloaf

Special items:

• Crockpot – Make sure it is big enough to hold a meatloaf large enough for your family. 
• Bowls – To mix the meatloaf ingredients and the glaze ingredients.
• Baking sheet – For broiling the meatloaf.

Ingredients:

For the meatloaf:

• Ground beef – I usually use 80/20. You do not want it to be too lean or too fatty.
• Onion – One small onion, finely diced is what I use.
• Parsley – Dried parsley for a bit of a grassy and earthy taste.
• Breadcrumbs – To help the eggs hold the meatloaf together.
• Italian seasoning – I use my own recipe for homemade Italian seasoning.
• Paprika – Adds a slightly fruity to mildly spicy taste.
• Milk – Added instead of water to give your meatloaf more moisture.
• Worcestershire sauce – With a mixture of flavors, it adds a variety of tastes.
• Eggs – Helps with moisture and bind everything together.
• Garlic – For the best flavor, it is best to mince your own garlic.
• Cheddar cheese – Shred your own cheese. Pre-shredded cheese does not melt smoothly or taste as good.
• Pepper – Grind your own pepper for a tongue-tingling taste.

For the glaze:

• Ketchup – Adds that familiar sweet and tangy taste.
• Tomato paste – For more body and extra sweetness.
• Brown sugar – Light for richness. Dark for a molasses flavor.
• Apple cider vinegar – To give it an extra tanginess.
• Sweet chili sauce – For just a little kick.
• Yellow mustard – Tangy with a hint of bitterness.

How to make Crockpot Meatloaf from scratch?

1. Prepare the meat mixture: First, in a large bowl combine all the ingredients for the slow cooker meatloaf. Then, shape it into an oval.
2. Add foil: After that, take a piece of aluminum foil and press it into the bottom of the slow cooker. Make sure to lightly spray it with cooking spray.
3. Cook: Next, add the shaped meat into the aluminum overhang, cover and cook, slow cook it on low for 6 hours or on high for about 3 hours.
4. Glaze: In the meantime, mix all the glaze ingredients in a small or medium bowl until combined.
5. Broil: Finally, when the meat has finished cooking, drain the grease and transfer it to a baking sheet. Next, brush the glaze on top, and after that broil it for a few minutes.
6. Serve: After that, let it rest for 10 minutes, slice, and serve warm with your favorite side dishes.

Expert tip

Getting rid of the grease

There is always a problem with grease in the bottom of a crockpot when you make meatloaf or any other meat because there is nowhere for it to go. And the crock is so heavy; I hate to lift it to try to drain the grease while it is hot because I am afraid I might spill it. I have used aluminum foil many times to keep the bottom of the meatloaf from soaking in the grease, but it is not easy to remove with foil either.

I use a trick when baking meatloaf: soak up excess grease with bread at the bottom of the pan. It works well if you use thick, dried-out bread. I tried it in the crockpot, and it soaked up most of the grease and fat but ended up turning the bread into mush. That was okay to me because I was not planning on using it for anything, but I decided to try to find another solution. And I did!

Just place the bread at the bottom of your serving dish and place the meatloaf there to rest. The juices will be soaked back into the meatloaf, and the fat and grease will be soaked into the bread. You can toss it out or make some really rich toast or breadcrumbs out of it. Another way to do it is to use your meatloaf pan inside the crockpot with the insert to strain the grease. This works well as long as you have a crockpot that your loaf pan will fit into. If not, give the bread trick a try.

How to shape meatloaf

There are a couple of options here. You can either:

1. Dump your meat mixture onto a tray and assemble it into a loaf shape yourself. Actually, this is our preferred way of doing it since it has a homemade look.
2. Mold it in a loaf pan and then place it in the pot. This way you will have a nice and uniform shape to it.

Recipe variations and add-ins:

• Different meat: I sometimes use ground sausage, but it has a lot of grease, so I use my loaf pan. You could also try ground chicken, turkey, or pork.
• Seasoning: Another option is to use different types of seasoning to add extra flavor, try homemade taco seasoning or cajun seasoning.
• Ranch style: Alternatively, use ranch seasoning instead of Italian, and the whole meatloaf will have a creamier flavor. You could also add some ranch dressing to the glaze.
• Mix in veggies: Add your favorite veggies like chives, bell peppers, peas, and spinach for more flavor and texture.
• Make it heartier: Bulk up your meatloaf by adding some rice. Any kind you like, white, brown, basmati, or coconut. For fewer carbs, use my favorite carb-smart cauliflower rice.
• Gluten-Free: Actually, to make this recipe without gluten, just make sure to use gluten-free breadcrumbs.
• Cheese: Make it cheesier, by adding diced cheese into the mixture. Actually, mozzarella cheese, Pepper Jack, or Mexican cheese work well.
• Glaze: Change the glaze and top it with orange sauce or teriyaki sauce.

Serving suggestions:

What goes with meatloaf? Just about anything. Here are some ideas I like.

• The first thing I think of when I make meatloaf is mashed potatoes. This easy chunky mashed potatoes recipe only has three ingredients and makes the best mashed potatoes.
• Also goes great with roasted potatoes or sweet potatoes. Or a side of oven-roasted vegetables or grilled veggies.
• I prefer my meatloaf with a fresh garden salad with spinach, a baked potato, and white wine.
• If we are in a hurry, our family dinner may end up as meatloaf sandwiches on the go with bags of fresh veggies, which is OK with my gang.
• Besides mashed potatoes, many other side dishes go well with meatloaf. My kids love it with my instant pot mac and cheese. This rich and creamy stuff cooks in five minutes! And I love it with a side of creamed spinach.
• Try it with roasted asparagus, or scalloped potatoes.
• For dessert… anything. We love chocolate desserts, so I often make brownies or cakes, but a nice fruit pie or ice cream is always good.

Frequently Asked Questions

Why is my crockpot meatloaf chewy?

The first thing to remember is to avoid getting their leanest ground beef. I know you do not want all that fat and grease but that is where the flavor is at. Besides, using my tips can drain most of the bad stuff away from your juicy meatloaf and keep the flavor. However, one of the most common reasons for chewy meatloaf is overcooking, which is hard to do in a crockpot. That is why I listed it second here. Cook it on low for no more than six hours, and you should not have to worry about that.

How do I make my meatloaf stay together?

The binding agents hold the meatloaf together in the first place. No matter the recipe, every meatloaf has to have a binder. This one has breadcrumbs in eggs. If you need help keeping your meatloaf together using this particular recipe, there must be a measuring issue, or the ground beef may be too fatty. If your ground beef has too much fat, it will be too greasy to stay together. Or you may have used the wrong amount of breadcrumbs, milk, or cheese. Any of these can throw off the balance of your meatloaf.

What can I use instead of breadcrumbs in meatloaf?

There are numerous substitutions for breadcrumbs. Sometimes, I like to use crushed nuts. They work best if you use a food processor and really crush them. Another great idea is crushed pretzels. They also add the bonus of the extra flavor of salt and crunchiness. Ritz crackers are another of my favorites. I love the buttery taste. Any potato chip will also work, but if you choose a flavored one, choose carefully. Try cheddar ranch or sour cream and onion. Cornflakes are also perfect. Why not? They are inexpensive, easy, and taste great.

Can I make this crockpot meatloaf ahead of time?

Yes. You can certainly make it ahead of time. If I know I will have a busy day the next day (every day), I prepare the meatloaf at night and shape it, wrap it up with plastic and aluminum foil, and refrigerate it. Then, I can just put it in the crockpot before I start my day, and it will be ready in six hours when we are ready to eat. You can keep it in the fridge for up to 12 hours after shaping it, but I would only let it go for a little while longer, or it will start getting mushy.

How long does it take to cook meatloaf in the crockpot?

Actually, this will depend on the size of the loaf. For example, a 2 pounds size, cook it on LOW for about 6 hours, or on HIGH for about 3 hours. In addition, it is best to check the meat readiness with a meat thermometer. You want to have an internal temperature of 160 degrees F.

How to store leftovers:

• Store: First, let the meatloaf fully cool and after that add the leftovers to an airtight container and store in the fridge for 3-4 days.
• Freeze: Before freezing, ensure it is completely cooled. Also, you can freeze it whole or in individual slices. First, wrap it in plastic wrap and after that in foil. Next, place the slices in an airtight container or freezer bag and freeze for up to 3 months.
• Thaw: When ready to serve, simply transfer it from the freezer to the fridge to thaw overnight.
• Reheat: Simply reheat the slices in the oven or microwave before consuming them.

More delicious meatloaf recipes:

Recipe tips:

• Although I usually like to use lean meat, you want more fat for the flavor for meatloaf. Go with 80/20 and use aluminum foil, bread, or a loaf pan to keep away the rest of the grease.
• Using milk instead of water in your meatloaf makes it juicier. If you cannot have dairy, use nut milk or another option.
• Instead of making the glaze (if you are in a hurry), use store-bought barbecue sauce or ketchup.
• Avoid overmixing. Handling your meatloaf too much can make it tougher and chewier.
• Add some moisture when reheating your meatloaf so it does not dry out.
• Measure carefully and use the right binding agents to keep your meatloaf together.