Description
This Crock Pot Meatloaf delivers tender, flavorful comfort with a sweet glaze—easy slow cooker recipe perfect for weeknights or family dinners.
Ingredients
Scale
Meatloaf
- 2 pounds lean ground beef
- 1 cup Italian seasoned bread crumbs
- ⅔ cup whole milk (or 2%)
- 1 medium yellow onion, peeled and chopped
- 2 large eggs
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons Worcestershire sauce
- ½ tablespoon salt
- ½ tablespoon Italian seasoning
- 1 ½ teaspoons garlic powder
- ½ teaspoon black pepper
Glaze
- ½ cup ketchup
- 3 tablespoons brown sugar (light or dark)
Instructions
- Prepare the Crock Pot
Line the bottom of your crock pot with a sheet of parchment paper or a foil sling. This ensures easy removal and prevents sticking. - Mix the Meatloaf Base
In a large mixing bowl, combine the ground beef, bread crumbs, milk, onion, eggs, parsley, Worcestershire sauce, salt, Italian seasoning, garlic powder, and black pepper. Mix gently with your hands until just combined. Avoid overworking the mixture. - Shape the Meatloaf
Transfer the mixture to the prepared crock pot and shape it into an even loaf, leaving space on the sides for air circulation. - Prepare the Glaze
Whisk together ketchup and brown sugar in a small bowl until smooth. - Glaze the Meatloaf
Spread half of the glaze over the top of the meatloaf. Reserve the rest for later. - Cook on Low
Cover and cook the meatloaf on LOW for 6–7 hours, or until the internal temperature reaches 160°F. - Add Final Glaze Layer
During the last 20–30 minutes, spread the remaining glaze on top and allow it to warm and set. - Rest and Serve
Let the meatloaf rest for 10 minutes before slicing. This helps retain moisture and shape.
Notes
Lean ground beef works best—too much fat makes the loaf greasy.
A foil sling makes lifting simple.
For a firmer texture, refrigerate the shaped loaf for 20 minutes before cooking.
Add optional veggies such as grated carrots or diced bell peppers for extra nutrition.