Slow Cooker Meatloaf
Slow Cooker Meatloaf is the recipe you make when you want dinner handled by 5pm without the work at 5pm. The slow cooker keeps every bite moist, and that brown sugar ketchup glaze cooks right for a dinner that tastes like it took way more effort than it did. Four simple steps, one bowl, and a foil sling, that’s all that stands between you and a full comfort food dinner.
This is a classic All-American meatloaf with my secret ingredient, dill pickle! It’s built on ground beef, onion, egg, and cracker crumbs, seasoned simply with garlic, salt, and pepper, and a little flavor kick from the pickle. Instead of baking it in the oven, it cooks low and slow in the crockpot, which keeps it tender and prevents the dry, crumbly edges you sometimes get from oven-baked versions.
To take it right over the edge we’re saving a little of the glaze and brushing it on the finished meatloaf and broiling it for a couple of minutes to lightly caramelize. This small step is optional but it really delivers on flavor.
You’ll see that the ingredients are just about the same for a slow cooker meatloaf as for almost all other meatloaves. My recipe also calls for a dill pickle to be minced up as well as the onion. It just does something for the flavor and texture that works, and I use them in almost every meatloaf I make. I think I started it with my bacon cheeseburger meatloaf recipe way back when and I liked it so much I just kept on doing it.
- ground beef
- crackers-see notes below about using different crumbs
- dill pickle
- salt
- pepper
- onion
- garlic powder
- egg
- Worcestershire sauce
- ketchup
- brown sugar
- aluminum foil
- slow cooker
Changes You Can Make To The Recipe
Swap the ground beef for ground turkey or a beef-pork blend if that’s what you have on hand. Just be aware that turkey is much juicier than beef and you may have trouble with a slow cooker turkey meatloaf holding together. BUT you can swap out some of the turkey for beef.
Cracker crumbs, bread crumbs, and panko are all doing the same job in this recipe: soaking up moisture and holding the meatloaf together so it doesn’t fall apart or turn dense. Cracker crumbs (like saltines or Ritz) add a little extra salt and richness, plain bread crumbs give a more neutral, classic texture, and panko keeps things lighter and slightly airier since the flakes are bigger and drier.
Got Leftovers?
Let the meatloaf cool, then store slices in an airtight container in the refrigerator for up to 4 days. Leftovers can be reheated and served as is, or made into meatloaf sandwiches. YUM!
To freeze, wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to 3 months. Reheat refrigerated slices in the microwave or a covered skillet over low heat until warmed through; reheat frozen slices after thawing overnight in the fridge.
Slow Cooker Meatloaf
Ingredients
Meatloaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 1/2 lb ground beef
- 1 medium onion finely chopped, about 1/2 cup
- 1 tsp Worcestershire sauce
- 3/4 cup bread crumbs or cracker crumbs
- 1 large egg
Glaze
- 2 tbsp brown sugar
- 1/2 cup ketchup
- Dash sriracha optional
Instructions
- Plug in the slow cooker and begin preheating on low
- Mix the garlic powder, salt, and pepper together and set aside
- Crumble the ground beef into a mixing bowl
- Sprinkle the chopped onion and Worcestershire sauce over the meat and lightly mix together
- Sprinkle with the seasoning mixture and lightly mix again
- Add the egg and bread crumbs or cracker crumbs
- Mix just until combined, being careful not to overmix
- Shape the mixture into a loaf
- Fold a sheet of foil into a sling and place it in the bottom of the slow cooker
- Place the meatloaf on the foil sling
- Mix the brown sugar and ketchup together
- Reserve 1-2 tbsp glaze for broiling, if desired
- Brush the remaining glaze over the meatloaf
- Cover and cook on high for 4 hours, or until the meatloaf reaches an internal temperature of 160°F
- The meatloaf is ready to serve at this point
- For a more caramelized glaze, carefully lift the meatloaf from the slow cooker using the foil sling and place it on a baking sheet
- Brush with the reserved glaze
- Broil briefly, watching carefully, until the glaze is caramelized
Video
Notes
- You can also cook this on low for 6-8 hours
- Mix the meatloaf lightly and avoid overworking the meat for the best texture.
- The meatloaf is fully cooked when the center reaches 160°F.
- For a more caramelized glaze, broil the cooked meatloaf briefly before serving.
