Introduction
There’s something deeply comforting about a home-cooked meatloaf, especially when it’s made the way Mom used to make it.
This Crockpot Meatloaf is a nostalgic, hearty dish that’s perfect for busy days when you want a satisfying meal without much fuss.
The slow cooker does all the work, letting the flavors meld together into a tender, juicy loaf topped with a sweet and tangy glaze.
It’s a family favorite that brings back memories—and makes new ones with every bite.
My mom made her meatloaf in the crockpot. This sounds so good!
Crockpot Meatloaf
Ingredients:
1 1/2 lbs ground beef
1/2 cup breadcrumbs
1 small onion, finely chopped
1 egg, beaten
1/2 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper to taste
For the Topping:
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon mustard
Directions:
In a large bowl, mix together the ground beef, breadcrumbs, chopped onion, beaten egg, milk, Worcestershire sauce, garlic powder, salt, and pepper until well combined.
Shape the meat mixture into a loaf and place it in the crockpot.
In a small bowl, whisk together the ketchup, brown sugar, and mustard to make the topping. Spread the topping over the meatloaf.
Cover and cook on low for 6-7 hours, or until the meatloaf is fully cooked.
Let the meatloaf rest for 10 minutes before slicing and serving.
How to Store Crockpot Meatloaf
Refrigerator:
Let the meatloaf cool completely.
Store slices or the whole loaf in an airtight container.
It will stay fresh in the fridge for up to 4 days.
Freezer:
Wrap individual slices tightly in plastic wrap or foil, then place them in a freezer-safe bag or container.
Label with the date and freeze for up to 3 months.
For extra protection, wrap the entire loaf in foil, then place it in a large freezer bag.
To Reheat:
Microwave: Heat individual slices for 1–2 minutes until warmed through.
Oven: Cover with foil and reheat at 325°F (160°C) for about 20–30 minutes.
From Frozen: Thaw overnight in the fridge before reheating, or bake covered from frozen at 325°F for 45–60 minutes.
Variations
1. Turkey Meatloaf:
Swap the ground beef for ground turkey or chicken for a leaner option.
Add a bit more seasoning and moisture (like grated zucchini or a splash more milk) to keep it tender.
2. Italian Style:
Add 1 teaspoon of Italian seasoning, a handful of shredded mozzarella to the mix, and use marinara instead of ketchup for the topping.
3. BBQ Twist:
Replace the topping with your favorite barbecue sauce for a smoky-sweet version.
4. Cheesy Center:
Form the meat mixture into two layers and place a strip of mozzarella or cheddar in the middle before shaping into a loaf.
5. Veggie Boost:
Add finely chopped bell peppers, mushrooms, or shredded carrots to the meat mixture for extra flavor and nutrition.
Tips for Success
Don’t overmix the meat mixture—just combine until everything comes together. Overmixing can make the meatloaf dense.
Use a slow cooker liner or a foil sling for easier cleanup and removal.
For less grease: Place a few slices of bread or a foil “rack” under the meatloaf to absorb drippings.
Let it rest after cooking. This helps it firm up for cleaner slices.
Double the topping if you love extra sauce—it caramelizes beautifully in the slow cooker!
Nutritional Information (Per Serving):
Calories: ~320
Protein: ~22g
Fat: ~18g
Saturated Fat: ~7g
Carbohydrates: ~16g
Sugars: ~7g (mostly from the topping)
Fiber: ~1g
Cholesterol: ~95mg
Sodium: ~520mg
Note: Nutritional values can vary depending on:
The brand of ketchup, breadcrumbs, and mustard used
The fat content of the ground beef
Any added vegetables or cheese