I love using my crock pot.  The “set it and forget it” flexibility that it allows is such a life saver.  Another wonderful quality, in my opinion, is that it keeps things from drying out.  Meatloaf can sometimes get a bad rap because it can be dry.  No need to worry about that when you are using the crock pot.  Everything gets cooked evenly and stay really moist which also equals a ton of great flavor.  The best part might just be the sauce on top.  Added in the last 20-30 minutes of cooking it warms up and seeps into the loaf.  Even if you aren’t a meatloaf fan, I invite you to try this Crock Pot Meatloaf because it is so fabulous.

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Love Crock Pot dinners?  Try these…Crock Pot Pulled Pork, Korean Pork Street Tacos and Chicken Enchilada Bowls.

Meatloaf has always been one of my Tale’s favorite meals.  If you ask her what she wants to eat when she visits, it will almost always be meatloaf and mac n’ cheese.  The other girls…aren’t quite as convinced but the last time I made this Crock Pot Meatloaf, they both ate some {sometimes it is about small victories}.

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I used 93/7 ground beef for this recipe but if you only have 80/20 then that will work too.  To get a ton of flavor without having to chop and mince, I added a packet of onion soup mix.  So yummy!  My biggest suggestion is to not over mix the meat.  I like to use my hands and mix until it is just combined.  Over working can cause it to be tough.

One of my most loved kitchen items is crock pot liners.  If you have been reading Practically Homemade for long, you know that I am not a fan of doing extra dishes {but who is?}.  These babies are life savers!  If you don’t have or can’t find liners, line the pot with foil and spray it well.  Add the seasoned meat and shape into a loaf.

Turn the crock pot on low and let it cook for 6-8 hours.  When you use 2 pounds, it will cover almost the entire bottom of the pot.

During the last 20-30 minutes of cooking, combine the topping ingredients.  Whisk them together and pour over the top of the meatloaf.  Return lid and continue to cook for at least 20 minutes or until heated.

When you are ready to serve, remove the meatloaf from the liner/foil.  Cut into slices and enjoy.  I love to serve it with my Homemade Mac and Cheese {recipe coming Thursday} because the combination is our favorite.   Try this easy, moist and delicious Crock Pot Meatloaf and you won’t be disappointed.

Crock Pot Meatloaf

Flavorful meatloaf cooked in the crock pot stays extra moist and is wonderfully delicious.

Course Main Course
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes


  • 2 lbs ground beef {I used 93/7}
  • 1 pkt. onion soup mix
  • 1 cup panko bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 eggs {whisked}


  • 1 1/4 cup ketchup
  • 1 tbsp yellow mustard
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce


  1. Combine the hamburger, onion soup mix, panko bread crumbs, salt, pepper, garlic powder and eggs in a large bowl.  Mix ingredients together until just combined, making sure not to over mix.  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.  Turn crock pot to low and cook for 6-8 hours.  In the last 30 minutes combine the topping ingredients and add to the top of the meatloaf.  Return lid and continue to cook on low for at least 20 minutes or until topping is heated.  Remove meatloaf from crock pot and serve warm.  Store leftover meatloaf in refrigerator for up to a week.


Crock Pot Liners


6 Quart Crock Pot

2 Comments on Crock Pot Meatloaf

    • 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!

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