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This easy Crock Pot Meatloaf is the ultimate set-it-and-forget-it dinner! Made with simple ingredients and topped with a flavorful homemade sauce, it cooks low and slow for a wonderfully moist and tender meatloaf. It’s the kind of comforting family dinner that makes busy weeknights so much easier.
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June’s Notes
I recently made this Crock Pot Meatloaf again for dinner and was reminded just how good it is! It is one of those recipes that takes almost no effort but delivers big flavor. The meatloaf turns out so moist and tender, and I love that I can get everything into the slow cooker early in the day and have dinner ready when we are.
Why This Recipe Works
- Easy to make: With just a few minutes of prep and simple ingredients, this meatloaf comes together quickly. The slow cooker does the rest of the work!
- Moist and tender: Cooking the meatloaf low and slow helps keep it wonderfully moist and tender without worrying as much about it drying out. My Stroganoff Meatloaf is another delicious slow cooker favorite!
- Full of flavor: Onion soup mix and simple seasonings give the meatloaf great flavor, while the homemade topping adds the perfect finishing touch.
- Easy cleanup: Using a slow cooker liner makes cleaning up almost as easy as preparing the recipe.
READER REVIEW: “Super simple and this turned out so moist!” — Anna, Pinterest
What Goes Into This Recipe
Meatloaf:
- Ground Beef: I recommend using 93% lean ground beef or leaner. It gives the meatloaf great flavor without leaving too much grease in the bottom of the slow cooker.
- Dry Onion Soup Mix: This seasoning adds flavor and enhances the meat itself.
- Panko Bread Crumbs: Panko bread crumbs help bind the meat together, so it’s important not to skip this step! To make this dish gluten-free, use gluten-free bread crumbs.
Topping:
- Ketchup: This is the base of the meatloaf sauce topping! Using ketchup adds a nice sweetness that pairs well with the savory flavors of the meatloaf.
- Brown sugar: Adding brown sugar to the sauce gives it a hint of caramelized sweetness to balance the savory flavors.
- Worcestershire sauce: For a bit of salty umami, add two tablespoons of Worcestershire sauce. Can’t find any? Use soy sauce as a substitute.
See recipe card for full information on ingredients and quantities.
How to make Crock Pot Meatloaf
1. Begin by combining the ground beef, onion soup mix, panko bread crumbs, salt, pepper, garlic powder, and whisked eggs in a medium bowl.
2. Then use a spoon (or your hands) to mix the ingredients. The important thing is that you do not over mix the ingredients or it will be tough.
3. Meanwhile, add the meat mixture to a lined slow cooker {you can spray the liner with cooking spray if desired} and form the ground beef mixture into a long log shape. Leave about ½ inch of space between the meatloaf and the sides of the slow cooker.
4. Next, cover and cook on low for 6-8 hours or on high for 4-6 hours. NOTE: The meatloaf will be darker in color after slow cooking. This is normal! Use a meat thermometer to make sure the center reaches an internal temperature of 160°F before serving.
5. Finally, during the last 30 minutes of cooking, combine the sauce topping ingredients and spread it over the top of the meatloaf. Return the lid and let it cook into the meatloaf.
6. After 30 minutes, carefully remove the meatloaf from the slow cooker, slice and serve!
Expert Tips
- Line your crock pot with a crock pot liner! Using a liner is such a big help with cleanup.
- Use lean ground beef. This allows you to not have to worry about having too much fat in the bottom of your crock pot (I like to use 93% lean or leaner).
- Use Italian-style panko bread crumbs for some extra flavor! Since they already have seasonings in the bread crumbs it amps up the taste without an extra ingredient.
- Use your hands to mix the ingredients. This is my favorite way to gently combine everything without overmixing, which can make the meatloaf tough.
- Don’t forget to add the sauce for the last 30 minutes of cook time. This gives it such great flavor and is another great way to add moisture to the meatloaf. If you don’t like this ketchup sauce, use your favorite BBQ sauce.
- Serve the meatloaf with your favorite simple side dishes. Homemade Mac and cheese, green bean casserole and roasted melting potatoes are all great options.
Storage and Reheating Instructions
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
The best way to reheat meatloaf is in a 250 degree oven. Lay slices of meatloaf on a baking sheet and add a couple of tablespoons of beef broth {or water} to the bottom of the pan. Cover with foil and bake for 18-22 minutes or until heated through.
Slow Cooker Meatloaf FAQs
While you can make meatloaf with ground turkey, I recommend sticking with lean ground beef for this recipe. It gives the meatloaf the best flavor and a wonderfully moist, tender texture. I haven’t tested this recipe with ground turkey, so I can’t guarantee the same results.
Yes, you can! To freeze, let the meatloaf cool completely and then wrap it in parchment paper or aluminum foil. Place it in a freezer bag or storage container and store it for up to 3 months.
When ready to eat, thaw overnight before reheating in the oven or microwave.
Yes! Shape the meatloaf into a log and place it on a foil-lined baking sheet. Bake at 350°F for about 1 hour, or until the internal temperature reaches 160°F. While the oven works great, I prefer the slow cooker because it keeps the meatloaf wonderfully moist and tender with very little effort.
If you love a good meatloaf recipe, be sure to try my Taco Meatloaf for a fun twist on this classic dinner!
Yes, the sauce {topping} can be omitted if you prefer! You can also use store-bought BBQ sauce as a substitute. I typically like to go with a sweeter one.
No! Regular bread crumbs work too. Just don’t leave them out completely because they help bind the ingredients together and give the meatloaf a tender texture.
Cook the meatloaf on LOW for 6–8 hours or HIGH for 4–6 hours, depending on your slow cooker. I prefer cooking it on LOW for the best results. Add the topping during the last 30 minutes of cooking and make sure the internal temperature reaches 160°F before serving.
If you use a lean ground beef you will not need to worry about having excess grease in the bottom of the crock pot.
However, if you do end up with a little use a turkey baster to suck up the grease. This will allow you to not have to move the meatloaf.
For this recipe there is no need to brown the meat before slow cooking. It will roast in the crock pot and create a wonderful outside without this step.
Do you love using your crockpot? Try these recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Crock Pot Meatloaf Recipe
Ingredients
- 2 pounds ground beef , I like using 93/7
- 1 packet dry onion soup mix, 1 ounce
- 1 cup panko bread crumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs , whisked
Topping:
- 1 ¼ cup ketchup
- 1 Tablespoon yellow mustard
- ¼ cup brown sugar
- 2 Tablespoons Worcestershire sauce
Instructions
Meatloaf
- Combine the ground beef, onion soup mix, panko bread crumbs, salt, pepper, garlic powder and eggs in a large bowl. Mix just until combined {I like to use my hands}, being careful not to overmix or the meatloaf can become tough.
- Add meat mixture to a crock pot that has been lined with either a crock pot liner or foil that has been sprayed with non stick spray. Shape it into a log, leaving about ½ inch of space between the meatloaf and the sides of the slow cooker.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until the center of the meatloaf reaches an internal temperature of 160°F.
Topping
- Combine the topping ingredients in a bowl and whisk until smooth.
- During the last 30 minutes of cooking, spread the topping evenly over the meatloaf. Replace the lid and continue cooking until the topping is heated through and the meatloaf is fully cooked.
- Carefully remove the meatloaf from the slow cooker, slice and serve warm. Refrigerate leftovers in an airtight container for up to 3–4 days.
Notes
- Use a slow cooker liner. It makes cleanup so much easier! You can also use foil sprayed with nonstick cooking spray.
- Choose lean ground beef. I prefer 93% lean or leaner to keep excess grease from collecting in the bottom of the slow cooker.
- Add extra flavor. Italian-style panko bread crumbs are an easy way to add more seasoning without adding extra ingredients.
- Change the topping. Not a fan of the ketchup-based sauce? Substitute your favorite BBQ sauce instead.
- Make it in the oven. Place the shaped meatloaf on a foil-lined baking sheet and bake at 350°F for about 1 hour, or until the internal temperature reaches 160°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it tonight for dinner, so easy and delicious.
Hi June – would you be able to mix up the meat and freeze it, then thaw and cook in the crockpot later?
I don’t see why not. I think you could also cook from the frozen state if you allowed 8-10 hours for cooking in the crock pot. Enjoy!