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Crockpot Meatloaf


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  • Author: Lena Meeli
  • Total Time: 3–4 hours (high)
  • Yield: 68 servings 1x

Description

This Crockpot Meatloaf is a comforting, hands-off recipe that delivers a moist, flavorful dinner with minimal effort. Ground beef is blended with pantry staples, then slow-cooked to tender perfection and topped with a tangy glaze. Ideal for busy nights or make-ahead meals, it’s a classic that fits right into any modern kitchen.


Ingredients

Scale
  • 2 pounds ground beef (preferably lean)

  • 1 cup breadcrumbs (plain or Italian-style)

  • 2 large eggs

  • 1/2 cup milk

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/4 cup ketchup (plus extra for topping)

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried thyme (optional)

  • 1/2 teaspoon smoked paprika (optional)

  • Cooking spray or parchment paper for lining the crockpot


Instructions

  • Lightly grease or line your crockpot with parchment paper.

  • In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire sauce, and seasonings. Mix until just combined.

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

  • Spread ketchup over the top for a flavorful glaze.

  • Cover and cook on low for 6–7 hours or high for 3–4 hours, until the internal temperature reaches 160°F (71°C).

  • Carefully remove the meatloaf and let it rest for 5–10 minutes before slicing.

Notes

  • Swap breadcrumbs with oats, rice, or crushed crackers for a variation.

  • Add chopped vegetables like carrots or bell peppers for extra moisture.

  • For a crispy top, broil the cooked meatloaf for 3–5 minutes.

  • Store leftovers in an airtight container for up to 4 days.

  • Freeze slices for up to 2 months—thaw overnight before reheating.

  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (low)