There’s nothing quite like a hearty, comforting meatloaf that’s tender on the inside, flavorful throughout, and topped with a sweet-savory glaze.
This crockpot version makes the process even easier, letting the slow cooker do the work while your kitchen fills with delicious aromas.
Why You’ll Love This Recipe
This crockpot meatloaf is incredibly moist thanks to the stuffing mix and milk.
The brown sugar-ketchup glaze adds the perfect balance of tangy, sweet, and savory.
Cooking in the slow cooker frees up oven space and keeps the loaf tender.
It’s a family-friendly dinner that also makes great leftovers.
What You’ll Need (Ingredient Highlights)
Ground beef with a little fat ensures juicy, flavorful slices.
Dried stuffing mix doubles as both seasoning and binder.
Milk and eggs keep the loaf moist and tender.
Onion adds sweetness and depth to the mixture.
The glaze combines ketchup, brown sugar, mustard, vinegar, and onion for bold flavor.
Pro Tips Before You Start
Line your crockpot with a foil sling for easy removal.
Mix the meat gently to avoid a dense loaf.
Let the meatloaf rest before slicing so it holds together.
Finish under the broiler for that irresistible caramelized glaze.
How to Make Crockpot Meatloaf
Step 1 – Prepare the crockpot
Line a 6-quart crockpot with foil, shaping it into a sling.
Spray lightly with nonstick spray.
Step 2 – Make the glaze
Whisk together ketchup, brown sugar, onion, mustard, vinegar, and pepper in a small bowl.
Step 3 – Mix the meatloaf
Combine beef, onion, stuffing mix, milk, eggs, salt, pepper, and 2 tablespoons glaze.
Mix just until combined.
Step 4 – Shape and place
Form into a loaf and transfer to the crockpot.
Spread ½ cup glaze on top. Cover.
Step 5 – Cook
Cook on LOW for about 6 hours or HIGH for about 3 hours, until fully cooked through.
Step 6 – Finish
Lift loaf out with foil sling. For extra flavor, brush with more glaze and broil briefly until caramelized.
Step 7 – Rest and serve
Let rest 5 minutes before slicing. Serve with extra sauce if desired.
What to Serve Them With
Mashed potatoes and green beans for a classic pairing.
Roasted carrots or steamed broccoli for balance.
Warm dinner rolls to soak up extra glaze.
Variations / Substitutions
Swap beef with ground turkey or chicken for a lighter version.
Add shredded carrots or zucchini for extra vegetables.
Use barbecue sauce instead of ketchup glaze for smoky flavor.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in the microwave or oven with a little extra sauce.
Freeze slices for up to 2 months; thaw overnight in the fridge.
FAQs
Can I use lean ground beef for this recipe?
Yes, but a fattier blend like 80/20 gives better flavor and tenderness.
Do I need to use stuffing mix?
It works as a binder and adds flavor, but you can substitute breadcrumbs.
Can I cook this without foil?
Yes, but foil makes removing the loaf much easier.
Can I prepare the meatloaf the night before?
Absolutely, just cover and refrigerate the shaped loaf until ready to cook.
What’s the best way to know it’s done?
Use a meat thermometer; it should reach 160°F (71°C).
Can I double the recipe in one crockpot?
Not recommended; it may not cook evenly. Make two smaller loaves instead.
Can I skip broiling at the end?
Yes, the meatloaf will still be delicious, but broiling adds caramelized flavor.
Can I use a smaller crockpot?
You’ll need at least a 6-quart size to fit the loaf comfortably.
Can I add cheese to the meatloaf?
Yes, shredded cheddar or mozzarella can be mixed into the beef.
How do I keep the loaf from drying out?
Don’t overcook, and make sure to use enough glaze for moisture.
Final Thoughts
This crockpot meatloaf is hearty, flavorful, and surprisingly simple.
It’s perfect for busy weeknights or Sunday dinners when you want comfort food with minimal effort.
Once you try this method, it may become your go-to way to make meatloaf.
