I love this recipe because it’s incredibly simple and reliable. I put everything together quickly, let the crockpot do the work, and end up with a flavorful meatloaf that never dries out. The onions at the bottom add extra moisture and prevent sticking, and the glaze gives it that familiar, comforting flavor I always crave.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Meatloaf 2 pounds ground beef lean 1 cup breadcrumbs Italian ¾ cup beef broth low-sodium 2 large eggs 1 tablespoon Worcestershire sauce ½ tablespoon garlic powder ½ tablespoon onion powder ½ teaspoon salt ½ teaspoon black pepper 1 large yellow onion thickly sliced
Glaze 1 cup ketchup ¼ cup brown sugar 1 tablespoon apple cider vinegar 1 tablespoon yellow mustard
Garnish (optional) parsley fresh, optional for garnish
Directions
I start by adding the ground beef, Italian breadcrumbs, beef broth, eggs, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper to a large mixing bowl. I gently mix everything together with my hands until just combined, making sure not to overwork the meat.
Next, I layer the thickly sliced yellow onions across the bottom of my slow cooker. I shape the meat mixture into an oval loaf and carefully place it on top of the onions, leaving space around the edges so heat can circulate evenly.
In a small bowl, I stir together the ketchup, brown sugar, apple cider vinegar, and yellow mustard to make the glaze. I set aside a small portion of the glaze for later, then spread the rest generously over the top and sides of the meatloaf.
I cover the crockpot and cook the meatloaf on low for about 6 hours or on high for around 4 hours, until it’s fully cooked through. Once done, I carefully lift the meatloaf out, slice it, and discard the onions and excess liquid. Before serving, I like brushing the reserved glaze on top and finishing with a sprinkle of fresh parsley.
Servings and Timing
I usually get about 8 servings from this recipe. Prep time takes roughly 10 minutes, and the cooking time is about 6 hours on low or 4 hours on high, making the total time around 6 hours and 10 minutes when cooked on low.
Storage/Reheating
I store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. When reheating, I warm slices in the microwave for a quick meal or cover them and reheat in the oven at a low temperature until heated through. If the meatloaf seems dry, I add a little extra glaze before reheating.
FAQs
Can I prepare this meatloaf ahead of time?
I sometimes mix and shape the meatloaf the night before, store it covered in the fridge, and place it in the crockpot the next day.
Do I need to drain the grease while cooking?
I don’t usually drain it during cooking since the meatloaf sits above the liquid, but I discard any excess liquid once it’s finished.
Can I cook this recipe on high?
Yes, I cook it on high for about 4 hours when I’m short on time, though I prefer low for the best texture.
What internal temperature should the meatloaf reach?
I make sure the internal temperature reaches 160°F to ensure it’s fully cooked.
Can I use ground turkey instead of beef?
I’ve used ground turkey before, and it works well, though I like adding a bit more seasoning for flavor.
What can I serve with crockpot meatloaf?
I usually serve it with mashed potatoes, roasted vegetables, or a simple side salad.
Can I freeze cooked meatloaf?
Yes, I freeze individual slices wrapped tightly for up to 3 months and thaw them in the refrigerator before reheating.
Why do you use onions at the bottom?
I like using onions because they keep the meatloaf from sticking and add extra moisture during cooking.
How do I keep the meatloaf from falling apart?
I avoid overmixing the meat and make sure the eggs and breadcrumbs are evenly incorporated.
Can I add vegetables to the meat mixture?
I sometimes mix in finely chopped bell peppers or onions when I want extra flavor and texture.
Conclusion
I find this Crockpot Meatloaf to be a dependable, comforting recipe that always delivers great results. It’s easy to prepare, cooks gently in the slow cooker, and comes out moist and flavorful every time. Whenever I want a no-fuss dinner that still feels homemade, this is the recipe I turn to.
A tender, juicy crockpot meatloaf with a sweet and tangy glaze, slow-cooked to perfection for an easy and comforting family meal.
Total Time:6 hours 10 minutes
Yield:8 servings
Ingredients
2 pounds lean ground beef
1 cup Italian breadcrumbs
¾ cup low-sodium beef broth
2 large eggs
1 tablespoon Worcestershire sauce
½ tablespoon garlic powder
½ tablespoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 large yellow onion, thickly sliced
1 cup ketchup
¼ cup brown sugar
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
Fresh parsley, optional for garnish
Instructions
In a large bowl, gently mix the ground beef, breadcrumbs, beef broth, eggs, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until just combined.
Layer the sliced onions evenly on the bottom of the slow cooker.
Shape the meat mixture into an oval loaf and place it on top of the onions, leaving space around the edges.
In a small bowl, mix the ketchup, brown sugar, apple cider vinegar, and yellow mustard to make the glaze.
Reserve a small amount of glaze, then spread the remaining glaze over the top and sides of the meatloaf.
Cover and cook on low for 6 hours or on high for 4 hours, until fully cooked.
Carefully remove the meatloaf, discard onions and excess liquid, brush with reserved glaze, garnish with parsley if desired, slice, and serve.
Notes
Avoid overmixing the meat to keep the meatloaf tender.
The onions prevent sticking and add moisture during cooking.
Ground turkey can be used as a substitute with additional seasoning.
Freeze cooked slices for up to 3 months for easy meals.
