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Slow Cooker Best Meatloaf Ever * *

Slow Cooker BEST Meatloaf EVER

  • Cooking Time:

    8 hours
  • Servings:

    6-8

Ingredients

2 1/2 lbs. Lean Ground Beef or Turkey
1 + 1/2 T. Brown Sugar
1/2 tsp. Seasoned Salt
1 tsp. Minced Garlic
1/4 tsp. Onion Salt
1/4 tsp. Celery Salt
2 T. Mustard
1/4 c. + 3 T. Ketchup, divided
1 T. Worcestershire Sauce
1 Egg, lightly beaten
1 c. Breadcrumbs (Italian or Plain ok)
1/4 c. Almond Milk (can sub cow's milk or water)
1 Onion, diced

Slow Cooker BEST Meatloaf EVER, is exactly what the title states. It is moist and has a ton of delicious flavor!

  1. Mix all ingredients in a large bowl.
  2. Form into a loaf to fit slow cooker.
  3. Place a strip of foil on the bottom of a large oval slow cooker.
  4. Place meatloaf in the slow cooker and baste top with 3 T. of ketchup.
  5. Cover. Cook on Low for 8 hours.

Optional: If you would like to add vegetables like potatoes and carrots, place them in the bottom of the slow cooker, and put the meatloaf on top, so the vegetables can cook in the juices.

NOTE: Foil is to make it easier to lift out!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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hilary
hilary
11 years ago

If I only use 1 lb of ground beef how long do you think it should cook? I was thinking to just use my normal meatloaf recipe which is similar to yours. Just don’t want to cook it too long…

hilary
hilary
11 years ago

Thanks Jen! I’ll probably make it this weekend and let you know how it goes!

Libra
Libra
10 years ago

What is the foil used for? And have you ever done this recipe with ground turkey?

Michelle Logan
Michelle Logan
8 years ago
Reply to  Jenn Bare

I enjoy your crockpot recipes…and have tried a few and some I have saved to try later. I just made the Meatloaf recipe. I was so hungry smelling it 8 hours and excitedly took off the cover and was shocked. I was silly to forget how regular Groundbeef meatloaves do, so it had sat in the greasy pool it made and bathed in it the whole time, though it tasted good. Glad for the foil trick, as saved me a struggle and I had to be clever to not make a greasy mess. If I had thought about it more… Read more »

grandma julie
grandma julie
10 years ago

making this for my daughters family now=no foil so i’m using parchment paper on the bottom of crock. also using ground turkey instead of beef. added seasoned salt, onion powder and chopped green pepper plus written ingredients. a/c is doubtful so extension cord will cook this in garage and keep kitchen cooler (expected to reach 106 degrees here today).

Kathy Cotner
Kathy Cotner
10 years ago

Hi, I am new to crock pot cooking and was wondering if you could cook it a shorter length of time if you cooked it on high? I would like for it to be done in 4 hrs.

Angela
Angela
10 years ago

I did it with a pound and 1/2 of moose meat and a pound of turkey. My girls and I loved it! thank you for sharing. I would have never figured you could do meatloaf in a crock pot and with my work schedule……….we use the crock pot alot!

Terri Cohen
Terri Cohen
7 years ago
Reply to  Jenn Bare

What type of mustard do you use in this recipe (yellow, dijon, powder, etc…)? Thx for clarifying. I’m excited to try this recipe!

Ashley
Ashley
9 years ago

Hi all! Just wated to say i made a 2.5 lb turkey meatloaf in crockpot last week. I cooked it on low and it was DONE after 4 hours! It was pretty dried out so i recommend checking it often and NOT sucking juices out while it cooks. I plan on making a 1 lb turkey meatloaf today and will definitely be checking it after an hour or so. Just wanted to give all a heads up! All crockpots are different. But thank goodness i checked mine after 4 hrs otherwise it would have been burnt to a crisp at… Read more »

Lisa
Lisa
9 years ago

This looks great! Is the nutritional information for beef or turkey?

Delilah
Delilah
9 years ago

I will be trying this recipe this week.. I never made meatloaf in my crock pot but i can’t wait to try it… I love all ur recipes u post and thank u!! 🙂

Sherlei Lestarjette
Sherlei Lestarjette
9 years ago

I never use aluminum – bad for health…. any other suggestions to make it come out easier

Marge Turner
Marge Turner
8 years ago

I use parchment paper as much as possible when baking or crockpotting.

Sue Stoner
Sue Stoner
9 years ago

What size crockpot should I use?

Rachelle Hunter
Rachelle Hunter
8 years ago
Reply to  Jenn Bare

I have a 8qt crock pot..and I know that you should make sure the pot is pretty full to cook right..should I add more/double recipes that call for smaller Crocks?

Alison Jackson
Alison Jackson
9 years ago

How many servings does this recipe make?

Kris P.
Kris P.
9 years ago

Just put it in my crockpot. I did add 1/4 teaspoon of black pepper. Can’t wait! I did use ground turkey too!

Karen
Karen
9 years ago

Getting ready to make this recipe and am wondering if you use the slow-cooker liners, and if so, do you still put the foil at the bottom? Or do you just use the foil and no liner? Thanks!

Karen
Karen
9 years ago
Reply to  Jenn Bare

Thank you! I ended up just using the foil and not the liner. Excited to try it out…I love a good meatloaf!

Katie
9 years ago

I had NO idea you could make meatloaf in a crock pot!!!!! How exciting. My meatloaf has been in the slow-cooker for 2 hours now, and I can’t wait to see it in another 6 to see how it’s doing! It’s starting to smell wonderful too 🙂 Thanks for sharing this recipe and I can’t wait to see how it turns out!!!

Katie
9 years ago

OMG – this was SO GOOD. Thanks for another awesome recipe 🙂

http://www.slowdownsavor.com/2013/10/you-can-do-pretty-much-anything-with.html

Roxanne
Roxanne
9 years ago

Getting food ready for deer hunting and I think this will be a hit. However my boys (4 plus my husband and my dad) eat a lot. Do you think this receipe can be doubled in the same crock pot? Or what do you count as a serving size cause my boys probably would eat 1 lb each if not more, lol.

Penny
Penny
9 years ago

I receive your postings via facebook and many of your recipes look really good, but … You never mention what size crock pot to use as this can effect the recipe. Mine is large so is that okay for this one?

Amber
Amber
9 years ago

I have a gluten allergy. Could it be cooked with quinoa?

Norm
Norm
9 years ago

My brother slices up a couple potatoes and places them in the crockpot and the meatloaf on top. Juices cook the potatoes. Definitely trying your recipe.

Junebug
Junebug
9 years ago

So excited to surprise hubby with this and how easy is this!!!!! I just had to buy cookbook. I am tired of cooking and can sure use a quicker way to make dinners that I am too tired to make!. Will let you know if the hubby says how much he loves this.. I bet I can freeze these and have a few on hand to just pop in crock. Thanks, Jb

Jenn
Jenn
9 years ago

I stink at making meatloaf, comes out like a brick. Think I’ll give this one a shot though!!

Bridgett
Bridgett
9 years ago

My husband will not eat ketchup. Is this necessary to keep moist? Or Is there an alternative you can suggest? Can’t wait to try it

Shae Warren
Shae Warren
9 years ago
Reply to  Bridgett

I’ve subbed barbecue sauce when I’m out of ketchup. It’s a nice alternative and adds a nice flavor.

Sheila P
Sheila P
9 years ago

You need a print button so I can print just the recipes. Thanks.

Heather
Heather
9 years ago

Hi Jenn,
I love all your recipes and posts! Now that winter is almost here I plan on making a ton of crock pot meals. Thank you so much!

Julia Kafantaris
Julia Kafantaris
9 years ago

Can you use parchment paper instead of aluminum foil?

Gerilyn
Gerilyn
9 years ago

Hi Jenn – Just found you site a couple of weeks ago. I’m thinking of making a double batch of this meatloaf – any idea how it freezes? Any modifications or reheat instructions?
Thanks!

Duane
Duane
9 years ago

Howdy Miss Jenn,I have recently discovered Panko bread crumbs as a coating for pork chops and I much rather use them instead of regular bread crumbs.I’m wondering though if the regular bread crumbs would work better to keep the meatloaf together since they are more fine textured than the pankos.What do you think? Also,can’t wait to get your cookbook!!! 🙂

Nerdymom
Nerdymom
9 years ago

Why milk? I’m a little turned off by the idea of milk in it. Have you made it without the milk?

Raquel
Raquel
9 years ago

I made this last night cutting the recipe in half using turkey and my husband said it was the best meatloaf I made in 7 years!!! Thank you!

Shae Warren
Shae Warren
9 years ago

I just discovered this page yesterday and thought I’d try this recipe. We just finished dinner and this got phenomenal reviews from the entire family. I never would have thought of cooking meatloaf in a crock pot! I used ground turkey. I realized I was out of foil when I went to make this so I just sprayed the pot with canola oil cooking spray and the meatloaf kept its shape and came out easily with a spatula. (I cut and served from the crock pot.) Thank you so much for this wonderful recipe. I’ll be making it again and… Read more »

Wanda Rapp
Wanda Rapp
9 years ago

Made this last night…FIVE STARS…hey, I’d give it FIFTEEN if I could…lol….It was amazing. So moist, not dry like meatloaf can be when cooked in the oven. And SO flavorful. My 13 year old son will not eat onions so I used some dried minced onions by McCormick, garlic salt instead of garlic (I was out) and it was amazing!!

Jenny
Jenny
9 years ago

I am excited to try this! Meatloaf is not something I have ever thought to make in a crock, so I was so surprised when I came across it. I read on a few other recipe sites that the meat shouldn’t touch the sides of the crock pot. I noticed that your recipe says to form a loaf that will fit. Does it matter if it’s touching the sides? Thank you 🙂

Coral
Coral
9 years ago

Are you supposed to brown the turkey meat first? Looking forward to making this today!!

Becky
Becky
9 years ago

Just put in the crockpot! I used buttermilk instead of milk (had some I needed to use up). I read that buttermilk gives it a moist texture…we will see! Wish me luck!

Becky
Becky
9 years ago
Reply to  Becky

The meatloaf was wonderful! Very moist!

Traci
Traci
9 years ago

I want to make this tonight but need it to be ready in 6 hours at the latest…would you recommend cooking on high? I will be using 2.25lbs of meat. Thanks!!!

Debbie
Debbie
8 years ago

Hi Crock Pot Girl, can you please answer this question: if you double a (any) crockpot recipe, do you add cooking time??? Thanks so much!

mike
mike
8 years ago

Hi Crock pot girl, your recipe calls for a 1/4 cup of ketchup. Do you mix that in with the other ingredients? Also it says put 2 tablespoons on the top which seems like not much. Could you please explain what to do with the ketchup better? thanx!

jessica
jessica
8 years ago

I made this recipe tonight! I only used 1 pound of ground beef and did as you recommended previously to Hilary and only cooked it for 3 in a half hours on low. It turned out AMAZING!! my husband loved it and was so impressed! Thank you so much!

jill
jill
8 years ago

this was SO good, even my super picky 9 year old loved it (so much that he took seconds before he was even done with his first portion). i’m going to try it with Hoisin instead of breadcrumbs since we are trying to cut back on bread as much as possible. Thanks for making me look like a star!

david
david
8 years ago

it was dilish…mmm..defo do it again..i did it with minced beef and sausage meat mixed together also added paprika and a pinch of chilli powder for that extra kick….love your crock ideas popping up on my facebook keep them coming.x

Shelley
Shelley
8 years ago

trying to make this somewhat paleo. what can be used instead of bread crumbs? almond flour? how much?

Kaz
Kaz
8 years ago
Reply to  Shelley

I’m curious if you have made this without the breadcrumbs? What did you do, if anything, to accomodate for the lack of breadcrumbs? Not sure one needs to do anything to replace them, but I’m always in the market for ideas! I have made another (oven meatloaf) recipe using almond flour and it was very crumbly and dry (the dryness could be attributed to the loaf being over-baked, however). If you use almond flour I would suggest not using too much, maybe less than the amount of breadcrumbs called for in the recipe. Just an idea. Maybe add a little… Read more »

Mary P
Mary P
8 years ago

What keeps this from being too moist or soupy? I tried one awhile ago and it came out way to moist it didn’t hold its shape.

Jennifer
Jennifer
8 years ago

Hi Jenn, I’m new to your site & have loved your recipes so far! Going to try this tonight with ground turkey & GF breadcrumbs for my husband who has a sensitivity. We have a new 6 qt oval smart crock—think this will be ok or would you recommend my 4 qt round? In our experience, things seem to cook more quickly in the 6 qt than recipes state? Also, have you tried it using ketchup with the turkey, or would you recommend an alternative for moistening? My husband doesn’t typically use ketchup, but says he’s fine with it in… Read more »

Nicole
Nicole
8 years ago

Thank you for sharing this great recipe!!!

Nicole
Nicole
8 years ago

Do you think it’s possible to add red skin potatoes and baby carrots as well? Will help make for an even easier meal! 🙂

Livvy
8 years ago

It’s in the crock pot now. Only thing I did different was add some brown sugar and worcestershire sauce to the ketchup on top, it was a neat trick I learned to make the ketchup extra yummy. I also combined beef and turkey 1/2 and 1/2. Another 6 hours to go!

Livvy
8 years ago

it was great! A hit!

Kristen
Kristen
8 years ago

I do this with 1.5 pounds ground beef and 1 pound spicy ground turkey sausage. Instead of the ketchup on top I use a few extra dashes of Worcestershire and Dinosaur BBQ Wango Tango barbecue sauce. I’ve found making it the night before and keeping it in the fridge really binds the ingredients well and makes for a solid (it doesn’t fall apart) but moist meatloaf. My (mostly vegetarian) 9-year-old daughter loves this!

Rubi Kaur
2 years ago
Reply to  Kristen

I love poached fish or chicken, but I seem to do something wrong. I think I should have been starting with cold water instead of simmering. I am going to try your technique. And the leek sounds like a good idea also. 🙂

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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