There’s something truly comforting about a slow-cooked meatloaf.
This Crockpot meatloaf recipe is juicy, tender, and packed with flavor, thanks to a brown sugar–ketchup glaze that caramelizes beautifully.
It’s a family favorite that cooks low and slow, filling your kitchen with cozy aromas.
Why You’ll Love This Recipe
The crockpot ensures the meatloaf stays moist and tender every time.
A sweet and tangy glaze makes every slice flavorful and irresistible.
It’s a hands-off recipe—just mix, shape, and let the slow cooker do the work.
Perfect for family dinners, potlucks, or meal prep.
What You’ll Need (Ingredient Highlights)
Ground beef with higher fat content (80/20) keeps the meatloaf juicy.
Stuffing mix adds seasoning and structure, eliminating the need for breadcrumbs.
Whole milk and eggs bind the loaf and give it richness.
The glaze of ketchup, brown sugar, mustard, and vinegar creates a sticky, savory-sweet finish.
Onion adds flavor and moisture throughout.
Pro Tips Before You Start
Line your crockpot with foil to make removing the loaf easy.
Don’t overwork the meat mixture—mix gently for tender texture.
Reserve extra glaze for serving or finishing under the broiler.
Let the meatloaf rest before slicing so it holds its shape.
How to Make Crockpot Meatloaf
Step 1 – Prepare the crockpot
Line a 6-quart or larger crockpot with a foil sling. Spray with nonstick spray.
Step 2 – Make the glaze
In a small bowl, whisk ketchup, brown sugar, onion, mustard, vinegar, and pepper. Set aside.
Step 3 – Mix the meatloaf
In a large bowl, combine ground beef, chopped onion, stuffing mix, milk, eggs, salt, pepper, and 2 tablespoons of glaze.
Mix gently until just combined.
Step 4 – Shape and place
Form into a loaf shape and transfer into the crockpot.
Spread ½ cup glaze on top.
Step 5 – Cook low and slow
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until fully cooked through.
Step 6 – Optional broil finish
Lift loaf carefully with the foil sling, place on a baking sheet, brush with more glaze, and broil briefly until sticky and caramelized.
Step 7 – Rest and serve
Let rest 5 minutes before slicing. Serve with extra glaze if desired.
What to Serve Them With
Pair with creamy mashed potatoes for a classic comfort meal.
Add roasted vegetables or green beans for a complete dinner.
Serve with fresh bread or dinner rolls to soak up the glaze.
Variations / Substitutions
Use ground turkey or chicken instead of beef for a lighter option.
Swap stuffing mix for breadcrumbs and Italian seasoning.
Add finely diced bell peppers or mushrooms to the mixture for extra flavor.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat slices in the oven at 325°F until warmed through.
Freeze portions tightly wrapped for up to 3 months.
FAQs
Can I make this meatloaf ahead of time?
Yes, assemble the loaf and refrigerate overnight before cooking.
Can I use leaner beef?
Yes, but fattier blends (like 80/20) stay juicier in the crockpot.
Can I make this without stuffing mix?
You can substitute breadcrumbs mixed with dried herbs.
Do I need to broil it at the end?
No, but broiling adds extra caramelization and flavor.
How do I know it’s fully cooked?
The internal temperature should reach 160°F (71°C).
Can I freeze cooked meatloaf?
Yes, wrap slices or the whole loaf tightly and freeze up to 3 months.
What’s the best way to reheat?
Reheat covered in the oven at 325°F or microwave slices gently.
Can I add cheese to the meatloaf?
Yes, shredded cheddar or mozzarella can be mixed in for richness.
What size crockpot works best?
A 6-quart or larger crockpot ensures even cooking.
Why use a foil sling?
It makes removing the meatloaf easy and keeps it intact for slicing.
Final Thoughts
This Crockpot Meatloaf is a set-it-and-forget-it dinner that delivers big flavor with minimal effort.
Moist, tender, and topped with a sweet-savory glaze, it’s sure to become a regular in your family meal rotation.
