Crockpot Meatloaf
My 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, cheddar cheese, and a sweet and tangy glaze. This is one of my favorite foolproof recipes because it always turns out great and takes just a few minutes to prep. I simply mix everything together, shape the meatloaf, and let the slow cooker do the rest.
Slow cooker recipes always save the day when I want dinner to turn out juicy, tender, and never dry or bland. Just like my classic meatloaf recipe, this crockpot version is packed with flavor and could not be easier to make. As long as you follow the steps, you can forget about those boring and dry meatloaves because this one comes out perfect every time.
Table of contents
And let me tell you, the glaze is what takes this meatloaf over the top. It is sweet, tangy, and honestly, I wonder how I ever made meatloaf without it. It is just a mix of sweet chili sauce, apple cider vinegar, brown sugar, tomato paste, mustard, and ketchup, but together, they make the best topping. And if you ask me, the real game changer here is the cheddar cheese. I always shred it fresh because it melts right into the meat and keeps everything juicy and tender.
Why you will love this recipe
- It practically cooks itself: This is not the kind of recipe that keeps me stuck in the kitchen. I mix the ground beef, cheddar cheese, breadcrumbs, and seasonings, shape the loaf, and let the slow cooker handle the rest while I tackle the rest of my day.
- No dry or boring meatloaf here: I have made this recipe so many times, and it always comes out moist, tender, and never dry. The cheddar cheese melts right into the meat, keeping it juicy and full of flavor.
- The flavors get better the longer it cooks: This is for anyone who loves a hearty dinner that fills the house with those sweet and tangy smells. The glaze made from chili sauce, ketchup, and apple cider vinegar soaks into the meatloaf as it slow cooks, giving it that classic comfort food taste.
- The broiler gives it that perfect crust: After it finishes in the crockpot, I pop it under the broiler for a few minutes. That step gives it a caramelized and sticky glaze that makes this meatloaf tastes amazing.
What you’ll need
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
Prepare the meat mixture: First, I add all the meatloaf ingredients to a large bowl.
Combine: Then, I mix all the ingredients really well using a spatula, and sometimes I use my hands to make sure everything is fully combined.
Cook the meatloaf: I shape the meat mixture into an oval and place a piece of aluminum foil in the bottom of my slow cooker, pressing it in gently. I spray the foil with a little cooking spray, set the meatloaf on top, and cover it. Then I cook it on low for 6 hours or on high for about 3 hours.
Glaze and broil: While the meatloaf is cooking, I mix all the glaze ingredients in a small bowl until they are well combined. Once the meatloaf is done, I carefully drain the grease, move it to a baking sheet, brush the glaze over the top, and broil it for a few minutes until the glaze gets sticky and caramelized. After that, I let it rest for 10 minutes, slice, and serve warm.
Expert tip
Getting rid of the grease
One thing I always ran into when making meatloaf in the crockpot was all that grease collecting at the bottom with nowhere to go. I used to line it with foil to keep the meatloaf from sitting in the grease, but even that was tricky to remove. Then I remembered an old trick I used when baking meatloaf, where I would lay thick, dried-out bread at the bottom to soak up the fat. I tried it in the crockpot, and while it worked, the bread turned to mush, which was fine since I was not planning to eat it anyway.
Later, I found a better way by placing the bread in the serving dish under the meatloaf once it was cooked, letting the juices go back into the meatloaf while the bread soaked up the fat. Sometimes I even save the bread to make rich breadcrumbs or toast. I have also used a loaf pan inside the crockpot when it fits, which keeps the grease away from the meatloaf completely.
More tips to consider:
- I usually like lean meat, but for meatloaf I always use 80/20 ground beef for the best flavor. I use foil, bread, or a loaf pan to help drain the extra grease.
- I use milk instead of water to make the meatloaf juicier. If I need a dairy-free option, I swap in nut milk or whatever I have on hand.
- When I am in a rush, I skip making the glaze and just use store-bought barbecue sauce or ketchup. It still tastes great and saves time.
- I try not to overmix the meat mixture. Too much handling makes the meatloaf tough and chewy.
- When I reheat leftovers, I always add a little moisture like broth or water to keep the meatloaf from drying out.
- I make sure to measure carefully and use enough binding agents like eggs and breadcrumbs. This keeps the meatloaf from falling apart.
Recipe variations and add-ins
- Different meat: I sometimes swap the ground beef for sausage, but I use a loaf pan since it has more grease. You could also try ground chicken, turkey, or pork for a lighter option.
- Seasoning: I like changing up the flavors by using taco seasoning or Cajun seasoning.
- Ranch style: I have made this with ranch seasoning instead of Italian, and it gives the meatloaf a creamy taste. You can also stir a little ranch dressing into the glaze.
- Mix in veggies: I toss in chopped veggies like chives, bell peppers, peas, or spinach. It adds more flavor, color, and texture.
- Make it heartier: I bulk up the meatloaf with a cup of cooked rice, like white, brown, or basmati. When I want fewer carbs, I use cauliflower rice instead.
- Cheese: I sometimes add a cup of diced mozzarella, Pepper Jack, or Mexican cheese right into the mixture. It makes the meatloaf extra cheesy and gooey.
- Glaze: For a new flavor, I swap the glaze and use orange sauce or teriyaki sauce.
Serving suggestions
This crockpot meatloaf has made an appearance at plenty of our family get-togethers. I have served it at backyard BBQs with a big platter of roasted potatoes and a pan of scalloped potatoes for the kids. When we have birthdays or holidays, I usually pair it with instant pot mac and cheese because my friends always ask for it.
For more casual nights, we turn the leftovers into meatloaf sandwiches, pack up some fresh veggies, and take them to the park or eat them around the kitchen island. And when we want to end things on a sweet note, I bake a batch of peanut butter brownies or serve up some peaches ice cream. It is a meal that works for family parties, Sunday dinners, or those busy weeknights.
How to store leftovers
- Store: I always let the meatloaf cool completely first, then I add the leftovers to an airtight container and keep them in the fridge for three to four days.
- Freeze: Before freezing, I make sure the meatloaf is fully cooled. I like to freeze it either whole or in slices by wrapping it first in plastic wrap, then foil, and placing it in an airtight container or freezer bag. It keeps well for up to three months.
- Thaw: When I am ready to serve it again, I move it from the freezer to the fridge and let it thaw overnight.
- Reheat: I reheat the slices in the oven or microwave until they are warmed through and ready to enjoy.
Frequently asked questions
The first thing to remember is to avoid buying the leanest ground beef. I know nobody wants all that fat and grease, but that is where the flavor comes from. Plus, using my tips, you can drain most of the extra grease and still keep your meatloaf juicy and flavorful. Another common reason for chewy meatloaf is overcooking, but that is not much of a problem in the crockpot. That is why I mention it second. Cook it on low for no more than six hours, and you will not have to worry about it drying out.
The binding agents are what hold the meatloaf together in the first place. No matter the recipe, every meatloaf needs a binder. In this one, I use breadcrumbs and eggs. If you are having trouble keeping your meatloaf together with this recipe, it is usually a measuring issue or your ground beef might be too fatty. When the beef has too much fat, it gets greasy and won’t hold its shape. You might also have added too much or too little breadcrumbs, milk, or cheese. Any of these can throw off the balance and make the meatloaf fall apart.
There are plenty of substitutions for breadcrumbs. Sometimes I like to use crushed nuts, and they work best if I pulse them in a food processor until they are really fine. Another favorite of mine is crushed pretzels, which add a little extra salt and crunch. Ritz crackers are also high on my list because I love their buttery taste. Potato chips work too, but if you go for a flavored kind, pick carefully. Cheddar ranch or sour cream and onion are both fun options. Cornflakes are another great choice. They are inexpensive, easy to use, and taste great.
More delicious meatloaf recipes:
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Crockpot Meatloaf
Ingredients
Beef mixture:
- 2 pounds ground beef (80 to 85 lean)
- 1 small onion finely diced
- teaspoon dried parsley
- 1/4 cup bread crumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- 1 cup whole milk
- 1 tablespoon Worcestershire sauce
- 2 large eggs
- 4 cloves garlic minced
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 cup shredded cheddar cheese optional
Meatloaf Glaze:
- 1/2 cup ketchup
- 1 tablespoon tomato paste
- 3 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
- 2 tablespoons sweet chili sauce
- 1 tablespoon yellow mustard
Instructions
Make the beef mixture:
- In a large bowl, combine all the beef mixture ingredients thoroughly.
- Then, shape it into an oval that will fit into the crockpot.
- Press a large strip of aluminum foil into the bottom and up to two sides of a slow cooker, making an aluminum overhang. Spray lightly with non-stick cooking spray.
Cook:
- Next, place the shaped meat in the pot onto the aluminum insert. Cover and cook on low for 6 hours or high for 3 hours.
- The meat is done cooking when an instant thermometer inserted in the center of the loaf reads 160 degrees F.
Glaze:
- Meanwhile, in a small bowl, mix the glaze ingredients together.
Broil:
- When finished cooking, carefully lift out the meatloaf, using the foil overhang, and place it on a baking sheet.
- Using a kitchen brush, top the meat with about 1/2 cup of the glaze, then place it under the broil for a few more minutes till sticky and bubbly.
Serve:
- After cooking, place it on a cooling rack and let it rest for 10 minutes.
- Serve sliced and warm with the remaining glaze.
Video
Notes
Getting rid of the grease
One thing I always ran into when making meatloaf in the crockpot was all that grease collecting at the bottom with nowhere to go. I used to line it with foil to keep the meatloaf from sitting in the grease, but even that was tricky to remove. Then I remembered an old trick I used when baking meatloaf, where I would lay thick, dried-out bread at the bottom to soak up the fat. I tried it in the crockpot, and while it worked, the bread turned to mush, which was fine since I was not planning to eat it anyway. Later, I found a better way by placing the bread in the serving dish under the meatloaf once it was cooked, letting the juices go back into the meatloaf while the bread soaked up the fat. Sometimes I even save the bread to make rich breadcrumbs or toast. I have also used a loaf pan inside the crockpot when it fits, which keeps the grease away from the meatloaf completely.More tips to consider:
- I usually like lean meat, but for meatloaf I always use 80/20 ground beef for the best flavor. I use foil, bread, or a loaf pan to help drain the extra grease.
- I use milk instead of water to make the meatloaf juicier. If I need a dairy-free option, I swap in nut milk or whatever I have on hand.
- When I am in a rush, I skip making the glaze and just use store-bought barbecue sauce or ketchup. It still tastes great and saves time.
- I try not to overmix the meat mixture. Too much handling makes the meatloaf tough and chewy.
- When I reheat leftovers, I always add a little moisture like broth or water to keep the meatloaf from drying out.
- I make sure to measure carefully and use enough binding agents like eggs and breadcrumbs. This keeps the meatloaf from falling apart.