Crockpot Meatloaf Recipe

A deliciously moist, tender Crockpot Meatloaf with a classic tangy three-ingredient tomato glaze. This delicious meatloaf always gets rave reviews from friends and family.

Course main meal beef

Cuisine American

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 403kcal

Author Beth Pierce

Ingredients

Glaze

¾ cup ketchup
2 tablespoons barbecue sauce
1 tablespoon honey or brown sugar

Meatloaf

2 lbs. ground beef
1 sweet onion, chopped
2 cloves garlic, minced
⅔ cup breadcrumbs
1 cup whole milk
2 eggs
1 teaspoon dried parsley
½ teaspoon crushed red pepper
½ teaspoon marjoram or oregano
¼ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon fresh ground black pepper

Instructions

Stir together the ketchup, barbecue sauce, and honey; set aside.
Using your hands, gently mix the ground beef, onion, garlic, breadcrumbs, milk, eggs, parsley, crushed red pepper, marjoram, dried thyme, salt, and pepper.
Place a large piece of heavy-duty aluminum foil in the bottom of your crock pot.
Add the meatloaf mixture and shape it into a loaf. Brush on a layer of the glaze. Cover the crockpot and turn it to low.
Cook on low for 4-6 hours or high for 2-3 hours, or until the internal temperature reaches 160 degrees.
Baste it several times with the sauce. Once fully cooked, carefully lift the meatloaf out of the crock pot using the aluminum foil.
Place it on a baking sheet and, very carefully, use the foil to drain off the excess moisture and fat.
If desired, place under the broiler for a few minutes to seal the glaze and lightly brown the top.

Notes

Store leftover meatloaf in a zipper-seal bag or in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in short intervals at reduced power until warm.

Nutrition