Today, I’m sharing my slow cooker meatloaf recipe. I bet you grew up on meatloaf, right? My mother always lathered the top of her meatloaf with a thick layer of ketchup. We loved having mashed potatoes and green beans with it. It was so good, my mother was a great cook.
This slow cooker meatloaf mixture can be made in about 10-15 minutes before placing the mixture into your foil-lined slow cooker. Then we let the slow cooker do its thing. Today, I cooked this one on high for 3 hours, it was perfect. I made the “glaze” and put it in the refrigerator ahead of time.
This slow cooker meatloaf is easy to make and is tender, moist, and juicy with a delicious topping. In case you missed my other meatloaf recipe here it is, Easy Meatloaf Recipe
Items You May Need In The Kitchen:
- Slow Cooker (I used my 3-1/2 quart one)
- A Large Mixing Bowl
- Aluminum Foil
- Vegetable Spray (spray the foil)
- Measuring Cup and Spoons
- Meat Thermometer
Slow Cooker Meatloaf Instructions
Step One: Gather Ingredients
Gather the ingredients so you’re ready to make the recipe.
Step Two: Mix Ingredients
Grab a large bowl and combine the ground beef, chopped onions, eggs, stuffing mix, milk, Italian seasoning, parsley, ketchup, salt, and pepper. Mix with a wooden spoon or use your hands, I use my hands.
Step Three: Totally Mixed Ingredients
This is what it looks like all mixed together and ready to scoop in the slow cooker.
Step Four: Prepare Cooker – Bake
Line your slow cooker with heavy-duty aluminum foil or two layers of regular aluminum foil. Spray the foil with vegetable spray to keep it from sticking. Scoop the meat mixture into your slow cooker and mold it into the desired loaf shape. Cover and cook on high for 3 hours, or 6 hours on low setting.
Step Five: Remove and Serve
This is how it looks after baking. I love this recipe because it was easy to remove from the slow cooker by pulling the foil up and out of the pan. Yes, I used hot pads. I then removed the foil and put the meatloaf in a white baking dish so it was ready to have the glaze slathered over it. I didn’t broil the glaze on top.
Step Six Slow Cooker Meatloaf Glaze
These are the best ingredients you gather together for the meatloaf glaze.
Whisk the ingredients together.
It’s now ready to slather over the meatloaf. It has the sweetness we all like for our meatloaf, and it has a little bit of kick to it.
Decide how you want to serve this great entree. I love this recipe because it doesn’t crumble at all. It was moist and juicy throughout with a yummy topping.
Slice it and serve. Enjoy.
Slow Cooker Meatloaf Recipe
- 2 pounds ground beef (I used an 85/15% ratio)
- 1 onion chopped
- 2 eggs
- 12 ounces stuffing mix
- 1/2 cup milk
- 1 teaspoon Italian Seasoning
- 1 teaspoon parsley
- 1/4 cup ketchup
- salt and pepper to taste
- 3/4 cup ketchup
- 3/4 cup brown sugar
- 1-1/2 teaspoon Worcestershire sauce
- 2 teaspoons dry mustard (this gives it a little kick)
1. Grab a large bowl and combine the ground beef, chopped onions, eggs, stuffing mix, milk, Italian seasoning, parsley, ketchup, salt, and pepper. Mix with a wooden spoon or use your hands, I use my hands.
2. Line your slow cooker with heavy-duty aluminum foil or two layers of regular aluminum foil. Spray the foil with vegetable spray to keep it from sticking.
3. Scoop the meat mixture into your slow cooker and mold it into the desired loaf shape.
4. Cover and cook on high for 3 hours or 6 hours on low.
5. Combine the slow cooker meatloaf glaze ingredients. Whisk the ketchup, brown sugar, dry mustard, and Worcestershire sauce until smooth.
6. After baking, check the temperature, it's safe to eat when it reaches (160°F) = (71°C). Lift the foil with the meatloaf out of the slow cooker. Place the meatloaf on a serving dish. Spread the meatloaf glaze over the meatloaf.
7. Serve with mashed potatoes! Enjoy.
Can I bake this recipe in the oven?
Yes, you can. Grease a large bread pan and scoop the ground beef mixture into the pan. Bake at (350°F) = (176°C) for about one hour. Slather the glaze on top of the meatloaf 15 minutes before it’s finished baking. After baking, check the temperature, it’s safe to eat when it reaches (160°F) = (71°C).
Can I use an 80/20% fat ground beef mixture? (80=lean and 20=fat)
Yes, it will work great, it may have a little more grease, just drain it off. I wouldn’t use the 90/10% beef because it may be too dry.
Would ground chicken or ground turkey work in this recipe?
I have never tried it, but I know a lot of people who only make their meatloaf with ground chicken or turkey in hopes it may have fewer calories. I would check the amount of fat in the meat and go from there. You may have to add a little olive oil to the recipe.
How do I store the leftovers?
You can store the leftovers in an airtight container for 3-4 days.
Can I freeze the leftovers?
I love being able to freeze leftovers to make another meal on a different day. Place the amount you want to serve in an airtight container for 3-4 months in the freezer. Be sure and thaw it in the refrigerator for sandwiches, reheat a slice in the microwave, or in a skillet with a little butter.
What do you need to put in meatloaf to keep it from falling apart?
Meatloaf needs a binding agent like eggs and breadcrumbs which are the key ingredients to help keep holding its loaf shape together.
Why do we need milk in a meatloaf?
Well, the milk magically soaks the breadcrumbs and therefore makes our meatloaf extra moist. I use whole milk, but any milk will work, and possibly even non-dairy milk you use every day. Give it a try with your milk preference and see how it turns out.
I hope you try my slow cooker meatloaf. It’s all about teaching our kids and grandkids to cook from scratch. Life is good when we eat at the dinner table and teach manners by example. Life is so good! May God Bless this world, Linda