Delicious Crockpot Meatloaf

If you ask me, crockpot meatloaf is a total game-changer.

This hands-off take on a classic comfort food makes dinner prep so much easier, especially on busy weeknights. The slow cooking method keeps the meat tender and juicy, while letting all those savory flavors really sink in.

It’s made with the same ingredients as traditional meatloaf, but instead of watching the oven, your crockpot does all the work. The low, steady heat creates a perfectly cooked meal that’s ready when you walk in the door.

It’s a no-fuss dinner that makes the whole house smell amazing, perfect for those days when you need dinner to cook itself.

What Kind of Ground Beef Should I Use?

For a juicy, flavorful crockpot meatloaf, the type of ground beef you choose really matters. While the recipe calls for 85% lean beef, you could go up to 90% lean – but I wouldn’t recommend anything leaner than that since the fat helps keep your meatloaf moist during the long cooking time. Regular ground beef (80/20) will also work, though you might end up with more grease in the bottom of your slow cooker. When shopping, look for beef that’s bright red in color and feels slightly firm but not hard. If you’re buying pre-packaged ground beef, check the bottom of the package to make sure there isn’t excessive liquid pooling there, as this could mean the meat isn’t super fresh.

Options for Substitutions

This meatloaf recipe is pretty adaptable and you can make several swaps if needed:

• Ground beef: While the recipe calls for ground beef, you can use a mix of ground meats – try half pork and half beef, or even ground turkey (just make sure it’s not too lean, or your meatloaf might be dry).
• Italian breadcrumbs: Regular breadcrumbs work fine – just add 1 teaspoon of Italian seasoning. You can also use crushed crackers, oats, or gluten-free breadcrumbs. If using oats, let them soak in the milk for 5 minutes before mixing.
• Milk: Any type of milk works here, including non-dairy options like almond or oat milk. You can even use beef broth if you’re avoiding dairy.
• Fresh parsley: If you don’t have fresh parsley, use 1 tablespoon of dried parsley instead. You could also swap in other fresh herbs like basil or oregano.
• Balsamic vinegar: For the glaze, you can replace balsamic with apple cider vinegar or even a splash of red wine vinegar – just add an extra tablespoon of brown sugar to balance the tang.
• Eggs: For each egg, you can substitute 1/4 cup of unsweetened applesauce or 2 tablespoons of mayo to help bind the meat mixture.

Watch Out for These Mistakes While Cooking

The biggest challenge when making crockpot meatloaf is excess moisture, which can make your meatloaf swim in liquid – to prevent this, avoid overmixing the meat mixture and place a few balls of aluminum foil on the bottom of the crockpot to elevate the meatloaf above any collected juices. Another common mistake is using lean ground beef, which can result in a dry, crumbly texture – stick with 85% lean meat or higher for the perfect balance of flavor and moisture. To ensure even cooking, shape your meatloaf into an oval that’s no more than 3-4 inches thick in the middle, and resist the urge to lift the lid during cooking as this can add 20-30 minutes to your cooking time. For the best results, let your meatloaf rest for 10-15 minutes after cooking before slicing – this helps it hold together better and keeps all those tasty juices locked inside.

What to Serve With Meatloaf?

When it comes to meatloaf, you really can’t go wrong with classic comfort food sides like creamy mashed potatoes or mac and cheese – they’re perfect for soaking up all that tasty sauce! A simple steamed veggie like green beans or roasted Brussels sprouts adds nice color to the plate and helps balance out the richness of the meat. For something a little different, try serving your meatloaf with sweet potato fries or a warm dinner roll to mop up any extra sauce. If you’re keeping things low-carb, a fresh garden salad or cauliflower mash works great too.

Storage Instructions

Keep Fresh: Once your crockpot meatloaf has cooled down, pop it in an airtight container and store it in the fridge for up to 4 days. I actually think it tastes even better the next day, as the flavors have more time to mingle together!

Freeze: This meatloaf is perfect for freezing! Cut it into individual portions, wrap them well in plastic wrap and aluminum foil, then place in a freezer bag. It’ll stay good for up to 3 months. This is super handy for quick weeknight dinners – just grab a slice whenever you need it.

Reheat: To warm up your meatloaf, place a slice in the microwave for 1-2 minutes, or until heated through. For better results, reheat in the oven at 350°F for about 10-15 minutes. If reheating from frozen, thaw in the fridge overnight first. Add a splash of beef broth or water to keep it moist while reheating.

Preparation Time	15-20 minutes
Cooking Time	180-360 minutes
Total Time	195-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 120-140 g
• Fat: 120-140 g
• Carbohydrates: 100-120 g

Ingredients

• 2 pounds ground beef (minimum 85% fat)
• 1/2 onion, diced
• 3 tablespoons chopped fresh parsley
• 3/4 cup italian-style breadcrumbs
• 1/2 cup milk
• 1 tablespoon worcestershire sauce
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup ketchup
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar

Step 1: Prepare the Crockpot

Begin by lining the inside of a crockpot with foil, ensuring it covers from bottom to top.

Once lined, spray the foil generously with non-stick cooking spray to prevent the meatloaf from sticking and for easier cleanup later.

Step 2: Mix the Meatloaf Ingredients

In a large bowl, combine the following ingredients: beef, chopped onion, chopped parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt, and pepper.

Use your hands to mix everything together until well combined.

Be careful not to overmix, as this can make the meatloaf tough.

Step 3: Shape and Place the Meatloaf

With your hands, shape the mixed ingredients into a large oval.

Carefully place the shaped meatloaf on top of the foil inside the crockpot.

Ensure it’s centered and not touching the sides too closely to allow for even cooking.

Step 4: Prepare and Apply the Glaze

In a small bowl, whisk together ketchup, vinegar, and brown sugar until smooth.

Brush half of this glaze mixture over the top of the meatloaf, reserving the other half for after cooking.

Step 5: Cook the Meatloaf

Cover and cook the meatloaf in the crockpot on low for 6 hours or on high for 3 hours, until the beef is fully cooked and reaches an internal temperature of 160 degrees Fahrenheit.

This slow cooking method ensures a tender and flavorful result.

Step 6: Finish and Serve

Once the meatloaf is cooked, top it with the remaining glaze to enhance the flavor.

Serve the meatloaf sliced, with the remainder of the glaze sauce provided on the side for drizzling or dipping.

Enjoy your flavorful and moist crockpot meatloaf!