Why You’ll Love This Recipe

Crockpot Meatloaf is a comforting, hands-off version of the classic family favorite. Cooking it in a slow cooker keeps the meat moist and tender while allowing all the savory flavors to meld together beautifully. Perfect for busy days, this easy recipe lets you prep in minutes and come home to a hearty, satisfying meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefoniongarlicbreadcrumbsparsleyeggsparmesan cheesemilkWorcestershire saucesaltblack pepperketchupbrown sugarapple cider vinegar

directions

In a large mixing bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, chopped parsley, beaten eggs, grated Parmesan cheese, milk, Worcestershire sauce, salt, and pepper. Mix until just combined.

Shape the mixture into a loaf and place it in the crockpot.

In a small bowl, mix ketchup, brown sugar, and apple cider vinegar to make the glaze.

Spread half of the glaze over the meatloaf.

Cover and cook on low for 6 hours or on high for 3-4 hours, until fully cooked through (internal temperature of 160°F/71°C).

In the last 30 minutes of cooking, spread the remaining glaze over the top.

Once done, carefully remove the meatloaf using a spatula or foil sling. Let it rest for 10 minutes before slicing.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 6 hours (low) or 3-4 hours (high)Resting time: 10 minutesTotal time: 6 hours 25 minutes (on low)

Variations

Use ground turkey or a beef-pork mix for different flavor profiles.

Add finely chopped bell peppers or mushrooms to the meat mixture.

Swap out Parmesan for cheddar for a cheesy twist.

Add hot sauce or chili flakes to the glaze for a kick of heat.

Top with crispy fried onions during the last 10 minutes of cooking for added texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat slices in the microwave for 1-2 minutes, or in the oven at 350°F for about 10 minutes.You can also freeze cooked meatloaf slices for up to 2 months; thaw before reheating.

FAQs

Can I prep the meatloaf the night before?

Yes, shape it and refrigerate overnight. Add to the crockpot and cook the next day.

Can I cook it without a glaze?

Yes, but the glaze adds extra flavor and moisture.

Why is my meatloaf falling apart?

Make sure to use enough binder like eggs and breadcrumbs, and don’t overmix the meat.

Can I cook vegetables with the meatloaf?

Yes, place carrots or potatoes around the meatloaf in the crockpot.

What type of breadcrumbs work best?

Plain or Italian-style breadcrumbs both work well for binding and flavor.

Is it okay to use lean ground beef?

Yes, but a mix with some fat content (like 80/20) will keep the loaf more moist.

How do I know it’s fully cooked?

Use a meat thermometer—the internal temperature should be 160°F (71°C).

Can I double the recipe?

Yes, but adjust cooking time and ensure your crockpot is large enough.

Can I use a crockpot liner?

Absolutely—it makes cleanup much easier.

Do I need to brown the meat first?

No, this recipe is designed for raw meatloaf to cook entirely in the crockpot.

Conclusion

Crockpot Meatloaf takes a timeless comfort dish and turns it into a convenient, foolproof dinner. Juicy, flavorful, and easy to customize, it’s a set-it-and-forget-it solution for busy weeknights or weekend comfort meals. Once you try this method, you may never go back to the oven again.