Crock Pot Meatloaf
Hearty, easy and delicious, The Best Crock Pot Meatloaf is a true comfort meal that you cook low and slow with the perfect sweet and tangy glaze. A truly delicious family meal!
HOMEMADE MEATLOAF IN THE SLOW COOKER
If you are looking for a super comforting and easy dinner time meal, then you need to make this Crock Pot Meatloaf. Meatloaf has always been one of my go-to comfort foods all year round. This Crock Pot Meatloaf is one of my favorite recipes, you set it and forget it and in the end you have a tasty meal that you can serve it with creamy mashed potatoes and some mixed vegetables. No need to even turn on the oven!
Delicious, Brandie, thank you. A special thanks for putting the notes at the end of the recipe!!
– Phyllis
FREQUENTLY ASKED QUESTIONS:
Nope. You can use regular breadcrumbs or even small torn up pieces of bread (about 3 pieces.)
For this recipe, I recommend a leaner ground beef so it produces less grease (about an 85/15 or higher)
Yes as well as ground chicken. For an Italian twist, try mixing a combination of ground beef and Italian sausage.
Absolutely! You can make it in the oven, in the Instant Pot or in an Air Fryer. Click on only of those links to see how to do it!
This Crock Pot Meatloaf Recipe requires storage in the refrigerator. Place in an airtight container and it should last up to 3-4 days. To reheat, just place your portion on a microwave safe plate and microwave until heated through.
Place the Crock Pot Meatloaf in the freezer and it should last up to 6 months. To reheat: the fastest way is to microwave on a microwave-safe plate in increments until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sweet onion – I like the finely grate the oven so there isn’t larger chunks in there but that is totally up to you.
- milk
- eggs – I think it’s a good idea to beat the eggs before adding them to the mixture so they combine easier but you do what is easiest for you to prepare this meatloaf.
- light brown sugar – if you don’t like a sweet glaze, just leave it out.
- ketchup
- bbq sauce – use your favorite or even use a Homemade BBQ Sauce or if you don’t like BBQ sauce, just leave it out.
- Worcestershire sauce
- garlic powder
- panko breadcrumbs – regular breadcrumbs can be used as well.
- ground beef – ground turkey or ground chicken can be used. Go with a slightly leaner beef if you can so it produces less grease.
HOW TO MAKE CROCK POT MEATLOAF:
Line a 4-6 quart crock pot with a large piece of heavy-duty foil, spray with cooking spray, and set aside. In a large bowl add the grated onion, milk, eggs, brown sugar, ketchup, bbq sauce, Worcestershire sauce, garlic powder, salt, and pepper. Whisk this mixture until fully combined.
Add in the breadcrumbs.Stir in the breadcrumbs until mixed through. Add the ground beef.
Using your clean hands, mix everything together until well combined but do not over mix. Add the mixture to the slow cooker, and form it into a long oval shape, set aside.
In a small bowl add the ketchup, bbq sauce, and brown sugar. Whisk this mixture together to make the glaze. Brush half of the glaze on top of the meatloaf. Cook on low for 6 hours or until the internal temperature reaches at least 165°F.
Take the meatloaf out of the crockpot using the foil to help lift it out. Place on a sheet tray and brush the remaining glaze on top. Optional: Broil in the oven until the glaze is bubbly and starts to brown slightly. Serve topped with chopped parsley (optional).
Then slice and enjoy!
CRAVING MORE RECIPES?
- Crock Pot Salisbury Steak
- Crock Pot French Onion Meatloaf
- Crock Pot Round Steak and Gravy
- Italian Meatloaf
- Air Fryer Meatloaf
- Crock Pot Lasagna
- Crock Pot Pork Loin
- Meatloaf Patty Melts
- Instant Pot Meatloaf
- Chicken Meatloaf
- Momma’s Best Meatloaf
- Stovetop Stuffing Meatloaf
- Crock Pot Meatloaf Meatballs
- Mozzarella Stuffed BBQ Meatloaf
- Butter Swim Biscuits
- Stovetop Mashed Potatoes
- 10 Crock Pot Mississippi Recipes
Originally published: January 2021
Updated photos and republished: August 2025
Crock Pot Meatloaf
Ingredients
For the meatloaf:
- 1 small sweet onion, peeled and grated
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 2 Tablespoons light brown sugar, packed
- 1 Tablespoon ketchup
- 1 Tablespoon bbq sauce
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup plain panko breadcrumbs
- 2 pounds (85/15) ground beef
Instructions
- Line a 4-6 quart crock pot with a large piece of heavy-duty foil, spray with cooking spray, and set aside.
- In a large bowl add 1 small sweet onion, peeled and grated, 1 cup whole milk, 2 large eggs, lightly beaten, 2 Tablespoons light brown sugar, packed, 1 Tablespoon ketchup, 1 Tablespoon bbq sauce, 1 Tablespoon Worcestershire sauce, 1 Tablespoon garlic powder, 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Whisk this mixture until fully combined.
- Add in 1 cup plain panko breadcrumbs. Stir in the breadcrumbs until mixed well.
- Next, add 2 pounds (85/15) ground beef.
- Using your clean hands, mix everything together until well combined but do not over mix.
- Add the mixture to the aluminum foil in the slow cooker, and form it into a long oval shape, set aside.
- In a small bowl add ½ cup ketchup, ½ cup bbq sauce and ¼ cup light brown sugar, packed. Whisk this mixture together to make the glaze.
- Brush half of the glaze on top of the meatloaf. Cook on low for 6 hours or until the internal temperature reaches at least 165°F.
- Take the meatloaf out of the crockpot using the foil to help lift it out. Place on a sheet tray and brush the remaining glaze on top.
- Optional: Broil in the oven until the glaze is bubbly and starts to brown slightly. Serve topped with fresh chopped parsley, for garnish.
Video
Notes
- Using a leaner meat such as an 85/15 like we did or this recipe helps with excess grease.
- Do not over mix you meat mixture, this will make the meatloaf tough.
- If you don’t want to line with aluminum foil, you can skip it. This just helps to lift the meatloaf out to be able to slice and serve it a bit easier.
- This Crock Pot Meatloaf can also be made in the oven, mix as directed then shape into a patty on a lined baking pan and bake at 350 for 60 minutes until internal temperature reaches 160 degrees F.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
how long to cook in the crock pot was not left.
It is in the recipe card, just above the comment section. It is also in the main post above 🙂
What size Crockpot do you recommend? Thank you!
You can use any size you have (other than a mini or a smaller round one.) This works with any one that it will fit in. Honestly, you could probably make it in a round one, just shape it more round than long 🙂
My step mom always put cut up potatoes, in the shape of home fries, in with hers. what’s your opinion on trying that with this recipe?
They could possibly turn to mashed potatoes very easily. So you’d have to be careful with timing. It can be done but I haven’t tested it out to give you a timing of when exactly to add them in. Maybe use a waxier potato?if you decide to experiment, I’d love to know how it turns out for you!
I’m so excited to try this recipe! I have tried many of your recipes and have never been disappointed. question: could I use a slow cooker liner instead of foil?
Absolutely! Hope you love it!
Normally we make this recipe as directed and it’s so so good..recently 2 of our grown children moved back in and the boy eats like a human trash can so I changed the serving size to accommodate 3lbs of ground beef and we did everything as we should but the meatloaf came out more liquidy..I suggested adding some more hamburger but the husband said it’ll be fine…so it’s in the crockpot but it is just this sticky blob…any suggestions when this happens?
Human trash cans – I am dying LOL! My guess is it is one of two things, there is too much fat in there or all that meat cannot accommodate all that liquid. Generally as the meat cooks, it absorbs those liquids with it. But with all that meat, it cooks way slower and the liquid is just coming out before the meat has a chance to fully absorb it.
I have not tested with that much meat so I cannot give you any firm solution but I would make sure you are using a really good lean meat and/or use less milk. How much less milk? I have no idea to be honest. I’m sorry. I just don’t like to guess when I haven’t personally tried it and I would feel terrible giving you an amount and it doesn’t turn out and you’d feel like you wasted so much money on ingredients.
Delicious, Brandie, thank you. A special thanks for putting the notes at the end of the recipe!!