Slow Cooker Meatloaf (Crockpot, Juicy & Easy)

What Makes This Recipe Work

The foil sling solves the two hardest parts of crockpot meatloaf: getting the loaf out without it breaking and keeping it above the rendered fat. The glaze goes on at the end so the sugar warms through without scorching against the slow cooker's moist heat.

Ingredients for Slow Cooker Meatloaf (Crockpot, Juicy & Easy)

• 2 lb (900 g) ground beef, 85% lean
• 1 cup (100 g) dry breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 medium yellow onion, finely chopped
• 2 large eggs, beaten
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 2 tbsp packed brown sugar
• 1 tbsp apple cider vinegar

How to Make Slow Cooker Meatloaf (Crockpot, Juicy & Easy)

1. Tear off two long sheets of heavy-duty foil and lay them in a cross inside a 6-quart slow cooker, pressing them up the sides to form a sling.
2. Stir the breadcrumbs and milk in a large bowl and let stand 5 minutes, then add the beef, onion, eggs, Worcestershire sauce, garlic powder, salt, and pepper.
3. Mix with your hands just until combined, then shape the meat into a loaf slightly narrower than the slow cooker and set it on the foil.
4. Cover and cook on LOW 4 to 5 hours, or on HIGH 2 1/2 to 3 hours, until an instant-read thermometer in the center reads about 155 degrees F (68 C).
5. Stir the ketchup, brown sugar, and vinegar together and spread the glaze over the top of the loaf.
6. Cover and cook 20 to 30 minutes more, until the glaze is hot and glossy and the center reaches 160 degrees F (71 C).
7. Lift the loaf out by the foil sling, let it rest 10 minutes, then slice.

Tips for the Best Slow Cooker Meatloaf (Crockpot, Juicy & Easy)

• Do not add liquid; the meat releases plenty of its own, and extra liquid makes the loaf soggy.
• A 6-quart oval slow cooker fits a 2 lb loaf with room around the edges so the heat circulates.
• If you want a caramelized top, slide the lifted loaf under the broiler for 3 to 5 minutes after glazing.
• Check the temperature with a thermometer rather than relying on the timer, since slow cookers vary.

Variations and Substitutions

• Classic oven meatloaf: bake the same mixture at 350 degrees F (175 C) for 60 to 70 minutes; see the meatloaf recipe.
• Turkey slow cooker meatloaf: swap in ground turkey and cook to 165 degrees F (74 C); see the turkey meatloaf recipe.
• Change up the topping with any of the options on the meatloaf glaze page.
• For miniature loaves, shape four small loaves and cook on LOW 2 to 3 hours.

How to Store and Reheat

• Refrigerate slices in a sealed container up to 4 days; reheat in the microwave or at 325 degrees F (165 C) until warm.
• Freeze cooled slices for up to 3 months, wrapped tightly in foil, and thaw overnight before reheating.

Slow Cooker Meatloaf (Crockpot, Juicy & Easy) FAQ