This post may contain affiliate links. Please read our disclosure policy.
Meet the easiest Crock Pot Meatloaf, also known as Slow Cooker Meatloaf, moist, sliceable, and glazed to sticky perfection. I shape it on a foil sling so it lifts right out of the pot (no crumbling!) and finish it with a quick broil for that caramelized crust you love. Works in 4–5 qt or 6–7 qt slow cookers. Just follow the cook-time chart below and confirm the center hits 160°F.
Table of Contents
Why It’s the Best Meatloaf
I am planning to have some easier dinners on the menu for the rest of the week. Dinners that, basically, cook all by themselves with an easy to clean mess they may have left behind. Dinners like this Easy Crock pot Meatloaf recipe are perfect for busy weeknights.
One of my favorite comfort foods, homemade meatloaf, is easier than ever to get on the dinner table with the help of your slow cooker or crockpot! Tender ground beef and sausage are the perfect combination of flavors that make the best meatloaf recipe ever and classic comfort food. Serve with my Slow Cooker Mashed Potatoes for the ultimate comfort dinner.
Simple Ingredients For Maximum Flavor
The ingredients used in this slow cooker meatloaf recipe are, basically, kitchen staples. I like to keep it simple so I can whip this recipe up on a moments notice. To keep things from drying out while the meatloaf is in the crockpot I add ingredients that will help keep things moist and juicy just as I do in our favorite meatloaf recipe for my Bacon Wrapped Meatloaf but without the bacon!
- Ground Beef – Use a lean ground beef, 80/20 is best for a juicy meatloaf. You can substitute the ground beef for ground turkey, if you prefer.
- Sausage – Italian sausage adds great flavor and ensures a tender meatloaf.
- Onion – Use a sweet onion like a vidalia onion or a yellow onion for a milder flavor.
- Garlic – Whole garlic cloves minced are best.
- Egg – The binding agent for this meatloaf is egg, be sure to use a large egg at room temperature.
- Bread Crumbs – I like to use panko breadcrumbs for a less dense meatloaf. They’re lighter and airy.
- Tomato Paste – The secret ingredient, I use tomato paste for added depth of flavor.
- Seasoning – Italian seasoning, kosher salt and black pepper are my go-to spices but you can add garlic powder, onion powder and paprika, too.
- Worcestershire Sauce – Worcestershire sauce enhances the ground beef, it can be substituted with soy sauce, fish sauce or coconut aminos.
For the full ingredient list and instructions, see the recipe card below.
How to Make Crockpot Meatloaf
Making meatloaf in the slow cooker is nothing new in this house and it’s actually my favorite way to cook a classic meatloaf recipe instead of fussing with a loaf pan.
- Blend together the round beef, sausage, onion, garlic, egg, panko, Worcestershire, tomato paste and seasoning in a large bowl until well combined.
- Whisk together the ketchup, brown sugar, vinegar and mustard in a small bowl until smooth.
- Line the inside of your crockpot or slow cooker with aluminum foil creating a little handle at the top of the foil so you have some leverage when it’s time to remove the meatloaf from the appliance.
- Form the meat mixture into an oval shape using clean hands and place the formed loaf in the bottom of the slow cooker. Spoon the glaze over the meatloaf to coat.
- Cook the meatloaf in the slow cooker on high for a cooking time of 3-4 hours or low for 6-7 hours. Check for doneness with an instant read thermometer, the internal temperature of the meatloaf should register 160˚F.
- Carefully lift the meatloaf out of the crockpot with the foil and place on a baking sheet.
- Place the meatloaf under the broiler on high for 3-4 minutes until the glaze begins to bubble and caramelize.
- Remove the meatloaf from the oven and allow to rest for 10 minutes.
- Slice and serve immediately with any additional glaze.
When you blend all the ingredients together and form into a loaf being careful not to over mix the beef. Overmixing can cause the meatloaf to toughen and dry out while cooking.
You can, literally, have this meatloaf formed and in the slow cooker within five minutes!
This post may contain affiliate links which won’t change your price but will share some commission.
We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!
Meatloaf Cooking Time
| Loaf Size | LOW | HIGH | Notes |
|---|---|---|---|
| 1½ lb | 5–6 hours | 2½–3 hours | Best fit in 4–5 qt; check early at min time. |
| 2 lb | 6 hours | 3 hours | Great in 6–7 qt; most readers make this size. |
| 3 lb | 7–8 hours | 3½–4 hours | Larger loaf = longer time; avoid overly tight fit. |
Always verify doneness with an instant-read thermometer in the center: beef/pork meatloaf is safe at 160°F. Don’t rely on color.
How to Make Meatloaf Sauce
This easy Meatloaf sauce recipe is the very same one my mom made when I was little. I made it a little more swanky with the addition of balsamic vinegar and dijon mustard.
Sometimes I use apple cider vinegar, sometimes, Champagne vinegar…..it really depends on my mood and what I have in the pantry at the moment. But the balsamic vinegar adds a bit of rich sweetness that I really, really love.
Classic meatloaf recipes are almost always served up with a big, fluffy pile of mashed potatoes and that is no different in my house. But we also like to have a little something green, too. It’s like a tradition.
Whisk together the ketchup, brown sugar, vinegar and mustard….that’s it. Meatloaf sauce!
How to Store Leftovers
Leftover meatloaf is our favorite thing the next day. Transfer any leftover meatloaf to an airtight container and store in the refrigerator for up to 3 days. We love making these Grilled Meatloaf Sandwiches for lunch.
You can freeze leftover meatloaf in a freezer-safe container or freezer bag for up to 2 months.
Kellie’s Tips (for Foolproof Crock Pot Meatloaf)
Flavor boosters. A teaspoon each of Worcestershire and Dijon, plus a touch of balsamic in the glaze, make it taste “all-day” rich.
Use the right size slow cooker. A 2 lb loaf fits best in a 6–7 qt cooker; 1½–2 lb works well in 4–5 qt. Too tight = soggier loaf + longer cook.
Build a foil sling. Criss-cross two long strips of foil, spritz with cooking spray, and set the loaf on top. It lifts out cleanly (no crumbles).
Mix gently. Overworking packs the loaf and makes it dense. Fold until just combined, then shape.
Panade = moisture insurance. Mix the crumbs with the milk/egg (or broth/egg) first, then add to meat. Juicier results, every time.
Glaze twice. Brush once before cooking for flavor, and again after lifting out—then broil 2–4 minutes for that glossy, caramelized finish.
Check doneness by temperature. Aim for 160°F in the center (beef/pork). Use an instant-read thermometer; don’t rely on color.
Turkey option. Add a couple tablespoons of chicken stock and cook to 165°F; broil briefly to set the glaze.
Let it rest. 10 minutes of rest before slicing will give you cleaner cuts.
Make-ahead friendly. Shape the loaf up to 24 hours ahead (covered, chilled). Add 15–20 minutes to the LOW estimate if starting cold.
Freezer tips. Freeze raw, shaped loaf (double-wrap) up to 2 months; thaw overnight, then cook as directed. Or freeze cooked slices for quick meals.
The Best Sides for Meatloaf
More Easy Family Recipes
Want even more easy recipe inspiration? Follow us over on Instagram!
Crock Pot Meatloaf Recipe
Equipment
- slow cooker
Ingredients
- 1 1/2 lb lean ground beef
- 1/2 lb italian sausage, casing removed
- 1 cup diced sweet onion
- 1 garlic clove, minced
- 1 egg
- 1 cup panko bread crumbs
- 2 tbsp tomato paste
- 1 tbsp italian seasoning
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp ground pepper
Meatloaf Sauce
- 1 cup ketchup
- 1 cup light brown sugar
- 1/4 cup balsamic vinegar
- 1 tbsp dijon mustard
Instructions
- Line the slow cooker with aluminum foil and set aside.
- In a medium bowl, combine the ground beef, sausage, onion, garlic, egg, bread crumbs, tomato paste, Italian seasoning, Worcestershire sauce, salt and pepper until well blended. DO NOT OVER MIX.
- Place the meatloaf mixture in the slow cooker and shape into an oval loaf shape (or round if your crockpot is round).
- In a small bowl, whisk together the ketchup, brown sugar, vinegar and mustard.
- Spoon half the glaze over the meatloaf to coat.
- Place the lid on the slow cooker and cook for 3-4 hours on high or 6-7 hours on low. Check for doneness with an instant read thermometer. The meatloaf is done when it registers 160 degrees F.
- Using the foil, lift the meatloaf out of the slow cooker and place on a baking sheet.
- Transfer the meatloaf to the oven and broil on high for 3-4 minutes until the glaze begins to caramelize.
- Remove the meatloaf from the oven and allow to rest for 10 minutes.
- Serve the meatloaf with the remaining glaze.
Video
Notes
- Classic Ketchup Glaze: ½ cup ketchup + 2 Tbsp brown sugar + 1 Tbsp Dijon + 1 tsp Worcestershire.
- BBQ Glaze: ½ cup BBQ sauce + 1 Tbsp ketchup + 1 tsp apple cider vinegar.
- Balsamic-Dijon (house favorite): ⅓ cup ketchup + 2 Tbsp balsamic + 1 Tbsp Dijon + 1 Tbsp brown sugar.
- Stuffing-Mix Meatloaf: Swap breadcrumbs for 1 cup crushed stuffing mix; reduce added salt.
- French Onion: Stir in ½ envelope onion soup mix + ½ cup finely diced sautéed onions.
- Italian-Style: Use Italian breadcrumbs; add 1 tsp Italian seasoning, 2 Tbsp grated Parmesan; glaze with marinara after cooking, then broil.
- Bacon-Topped: Lay 4–6 half-slices of bacon over the shaped loaf. Cook as directed; glaze and broil to crisp the bacon.
- Cheddar-Stuffed: Press loaf flat, scatter ¾–1 cup shredded cheddar, seal and reshape. Slice gently after resting.
- Mushroom & Thyme: Fold in 1 cup finely chopped, sautéed mushrooms + ½ tsp thyme for steakhouse vibes.
- Southwest: Add ½ tsp cumin + ½ tsp chili powder, fold in ½ cup corn and ¼ cup diced green chiles; finish with BBQ glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love love that meatloaf crockpot recipe, except I did mine in the oven. Oh my goodness of my 75 years young, this is the best meatloaf I ever ate.!!!
Thank you so much, Deb!
What happened to the click-on button you used to have so I could save your recipes? I don’t see it on my screen anymore and I miss it!
Hi Linda, Do you mean the heart? If so, I’ll look into it for you.
Love your recipes
Thank you so much!
In crockpot now Easy to make
I hope you enjoyed it!
We found this recipe because the oldest boy loves meatloaf and he wanted homemade that was a little different. We cook it at least 3 times a month and make 2 batches each time.
We use the oven and it comes out perfect. Usually we side it with cheddar and sour cream mashed potatoes, which we add a little chili powder to for once again a different taste.
So glad we found this recipe.
I’m so happy you liked it!
I made this tonight for dinner. Cooked while we went in pool. Ready for dinner. Turned out perfect. It was so easy and delicious. Will make again. Thank you
I’m so happy you liked it! It’s the best summer dinner.
Keĺie – No mention of all the green particles in & on the meatloaf??? What and how much would that be?
It’s parsley, for garnish. It doesn’t make or break the meatloaf so use if if you wish.
The recipe says to check internal temperature. What number am I looking for?
Hi! You’re looking for a internal temperature of 160˚F or above. If you take it out at 160 it will rise a few more degrees while it rests.
Holy cow this is so freaking good! And so easy to make!!!
Thank you! So glad you loved it!
Can this be made in the oven—–what temp & time?
You could make it in the oven…temp 425 for 40-45 minutes or until cooked through.