Slow Cooker Classic Glazed Meatloaf

This slow cooker meatloaf is incredibly tender and juicy, topped with a rich, sweet-and-tangy ketchup glaze. Unlike oven-baked versions, the slow cooker locks in moisture for a melt-in-your-mouth texture, making it perfect for family dinners or meal prep.

Equipment

• Slow cooker
• Large mixing bowl
• Small bowl
• Spatulas
• Meat thermometer

Ingredients

• 2 lbs lean ground beef
• 1 cup Italian-style breadcrumbs
• 2 large eggs
• ½ cup milk
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp yellow mustard
• 1 tsp Worcestershire sauce
• Fresh parsley, chopped (Optional Garnish)
• Cracked black pepper (Optional Garnish)

Instructions

1. Lightly spray the inside of your slow cooker with non-stick cooking spray or line it with parchment paper.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, diced onion, garlic, garlic powder, onion powder, Italian seasoning, Worcestershire sauce, salt, and black pepper.
3. Mix gently with your hands until just combined. Avoid overmixing to keep the meatloaf tender.
4. Shape the mixture into an oval loaf that will fit comfortably inside the slow cooker.
5. Place the meatloaf into the slow cooker.
6. In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce.
7. Spread the ketchup glaze evenly over the top of the raw meatloaf.
8. Cover with the lid and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the internal temperature reaches 160°F (71°C).
9. Carefully lift the meatloaf from the slow cooker using two spatulas.
10. Let it rest for 10 minutes before slicing.
11. Spoon some of the cooking juices over each slice.
12. Garnish with fresh parsley and serve warm.

Notes

Use an 80/20 or 85/15 ground beef blend for the juiciest meatloaf. Do not overmix the meat mixture. A meat thermometer is the best way to ensure perfect doneness. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze cooked slices for up to 3 months. Reheat gently in the microwave or oven with a spoonful of the cooking juices. If your slow cooker releases a lot of liquid, carefully drain some before serving.

Nutrition

Calories: 410 · Protein: 28g · Carbohydrates: 18g · Fat: 25g · Saturated Fat: 9g · Fiber: 1g · Sugar: 8g · Sodium: 690mg · Cholesterol: 120mg · Potassium: 510mg · Calcium: 8% DV · Iron: 18% DV