Slow Cooker Meatloaf Recipe

Introduction

Slow cooker meatloaf is a comforting and easy meal that requires minimal hands-on time. This recipe combines classic flavors with the convenience of slow cooking, resulting in a tender and flavorful loaf perfect for any weeknight dinner.

Ingredients

• 3 large eggs
• 1 cup diced white onion
• 1 cup diced red or green bell pepper
• ⅓ cup ketchup
• ¼ cup milk
• ½ tsp onion powder
• 1 tsp salt
• ½ tsp pepper
• 25 saltine crackers, crushed
• 2 lbs ground beef (7% – 10% fat)
• 1 cup ketchup (for sauce)
• 1 Tbsp brown sugar
• 1 tsp mustard
• 1 tsp Worcestershire sauce (optional)

Instructions

1. Step 1: In a large bowl, combine the eggs, diced onion, bell pepper, ⅓ cup ketchup, milk, onion powder, salt, and pepper. Add the crushed saltine crackers and mix everything with clean hands until blended.
2. Step 2: Add the ground beef to the mixture and gently combine, mixing only until the ingredients just come together.
3. Step 3: Spray a 6-quart slow cooker with non-stick spray. Shape the meat mixture into a loaf and place it in the slow cooker. If the mixture feels too wet, add more crushed saltines until it holds shape.
4. Step 4: Cover and cook on LOW for 5 to 6 hours without lifting the lid during cooking.
5. Step 5: After cooking, carefully scoop out any fat from the slow cooker and discard it.
6. Step 6: Mix together 1 cup ketchup, brown sugar, mustard, and Worcestershire sauce (if using). Spoon this sauce over the meatloaf.
7. Step 7: Cover and cook for an additional 30 minutes on LOW to heat the sauce through. Serve warm and enjoy!

Tips & Variations

• For a smoother texture, finely dice the onion and bell pepper or lightly sauté them before mixing.
• Add a teaspoon of smoked paprika to the meat mixture for a subtle smoky flavor.
• If you prefer a tangier sauce, increase the mustard to 2 teaspoons and add a splash of apple cider vinegar.
• Use gluten-free crackers to make this recipe gluten-free.
• Leftover meatloaf can be sliced and served in sandwiches or crumbled into pasta sauces.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, microwave slices until warm or heat gently in a covered skillet over medium-low heat. Meatloaf can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat?

Yes, you can substitute ground turkey, chicken, or pork, but adjust the fat content and cooking time slightly to ensure it stays moist and cooks through.

Do I need to add water or broth when slow cooking?

No, the moisture from the vegetables and ketchup is sufficient. Adding extra liquid may make the meatloaf too soft and prevent it from holding its shape.

Slow Cooker Meatloaf Recipe

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★★★★★

4.7 from 127 reviews

This Slow Cooker Meatloaf recipe is a comforting, hands-off meal perfect for busy days. Made with ground beef, moist vegetables, and seasoned with classic spices, it cooks slowly to develop rich flavors and a tender texture. The final touch of a sweet and tangy ketchup-based glaze makes it an irresistible family favorite.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatloaf

• 3 large eggs
• 1 cup diced white onion
• 1 cup diced red or green bell pepper
• ⅓ cup ketchup
• ¼ cup milk
• ½ tsp onion powder
• 1 tsp salt
• ½ tsp pepper
• 25 saltine crackers, crushed
• 2 lbs. 7% – 10% fat ground beef

Glaze

• 1 cup ketchup
• 1 Tbsp brown sugar
• 1 tsp mustard
• 1 tsp Worcestershire sauce (optional)

Instructions

1. Prepare Meatloaf Mixture: In a large bowl, combine the eggs, diced onion, bell pepper, ⅓ cup ketchup, milk, onion powder, salt, and pepper. Add crushed saltine crackers next and mix everything together thoroughly using clean hands.
2. Add Ground Beef: Gently mix in the ground beef until the mixture just comes together, being careful not to overwork it to keep the meatloaf tender.
3. Shape and Cook: Spray a 6-quart slow cooker with non-stick spray. Shape the meat mixture into a loaf and place it in the bottom of the slow cooker, ensuring it holds its shape. If the mixture seems too wet, add more crushed saltines. Cover and cook on LOW for 5 to 6 hours without lifting the lid.
4. Remove Fat: After cooking, carefully scoop out and discard excess fat from the slow cooker.
5. Prepare Glaze: In a small bowl, mix together 1 cup ketchup, brown sugar, mustard, and optional Worcestershire sauce until smooth.
6. Apply Glaze and Finish Cooking: Spoon the sauce evenly over the meatloaf in the slow cooker. Cover and cook on LOW for an additional 30 minutes to heat the glaze and meld flavors.
7. Serve: Once finished, carefully remove the meatloaf, slice, and serve warm with your desired sides.

Notes

• Do not open the slow cooker lid during the initial cooking period to maintain temperature and moisture.
• If the meatloaf mixture feels too loose or wet when shaping, add more crushed saltines to help bind it.
• The Worcestershire sauce in the glaze is optional but adds a nice depth of flavor.
• For best results, use ground beef with 7-10% fat to keep the meatloaf moist but not greasy.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: slow cooker meatloaf, meatloaf recipe, easy meatloaf, crockpot meatloaf, comfort food, ground beef meatloaf