This crockpot meatloaf with vegetables is the kind of classic comfort food that earns its keep at the dinner table. A mix of lean ground beef, breadcrumbs, milk, and Worcestershire sauce makes for a moist, tender loaf, while potatoes, carrots, and onions cook right alongside it. The tangy glaze of ketchup, brown sugar, and mustard caramelizes perfectly on top of the meatloaf, giving you all the flavor without babysitting the oven. With everything in one pot, this easy slow cooker recipe is a dependable choice for busy weeknights.

The Gist

Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: Serves 6
Skill Level: Easy
Dietary Notes: Contains gluten, dairy; not vegetarian

Why You'll Love It

Family-friendly and freezer-friendly.

One-pot dinner with meat and vegetables in the same crockpot.

Tangy glaze adds just enough sweetness to balance the savory loaf.

Perfect for busy weeknights or "Meatloaf Monday."

Kitchen Equipment

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Let's Get to Cookin'

Prepare the Meat Mixture

In a large mixing bowl, combine ground beef, eggs, breadcrumbs, milk, onion, bell pepper, garlic, Worcestershire sauce, ketchup, salt, pepper, thyme, and smoked paprika. Mix gently until just combined-don't overwork it.

Shape the Meatloaf

Form the mixture into a loaf shape that fits your slow cooker. Place a sheet of parchment paper or aluminum foil on the bottom for easier removal.

Prepare the Vegetables

In another large bowl, combine potatoes, carrots, and onion. Drizzle with olive oil, toss to coat, then sprinkle with dry onion soup mix. Stir until evenly seasoned.

Assemble in Crockpot

Place the shaped meatloaf in the center of the slow cooker. Arrange the seasoned vegetables evenly around the loaf. Cover and cook on Low for about 6 hours, or until the meatloaf reaches 160°F internally and the vegetables are tender.

Add the Topping

In a small bowl, whisk together ketchup, brown sugar, and mustard. About 30 minutes before serving, spread the topping evenly over the meatloaf. Cover and cook until glossy.

Serve

Carefully lift the meatloaf out using the parchment or large spatulas. Let it rest 10 minutes before slicing. Serve with the cooked vegetables.

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A slice of crockpot meatloaf with seasoned vegetables.

Chef's Tips for Crockpot Meatloaf

Check doneness with a thermometer. Internal temperature should hit 160°F.
Line your crockpot. Parchment, foil, or slow cooker liners makes cleanup easier.
Don't pack the meat. Over-mixing leads to dense meatloaf.
Season the veggies well. Onion soup mix gives them a savory kick.
Glaze near the end. Adding topping in the last 30 minutes prevents burning.

What to Serve It With

Apple-Pecan Spinach Salad
Chewy Old-Fashioned Oatmeal Raisin Cookies

FAQs

Can I cook this on High instead of Low?
Yes, but reduce the cooking time to about 3-4 hours. Check meatloaf with a thermometer.

Can I prep it ahead?
Yes, shape the loaf and prep the veggies the night before. Store separately in the fridge, then assemble in the morning.

Can I use ground turkey?
Yes, but check doneness carefully. Turkey meatloaf can dry out faster, so consider adding an extra splash of milk.

Does it freeze well?
The meatloaf does. Slice, wrap in plastic, and freeze in a freezer bag up to 3 months. Thaw before reheating.

Leftovers & Storage

Refrigerate leftovers in an airtight container up to 4 days. Reheat slices in a 325°F oven covered with foil. Vegetables are best eaten fresh but can be refrigerated up to 3 days. Meatloaf slices freeze well up to 3 months in a freezer bag.

Stick Around for Seconds!

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Tried It?

I'd love to know how your crockpot meatloaf turned out. Leave a comment, share your tweaks, or tag me on Instagram with #jennifercooks so I can cheer you on.

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Crockpot Meatloaf

Print Recipe

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5 from 1 review

This hearty meatloaf is savory, comforting, and simple to make-perfect for busy weeknights.

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 6 1x
Category: Main Dish
Cuisine: American

Ingredients

Scale

Meatloaf:

2 pounds ground beef ((80/20))
2 large eggs (lightly beaten)
1 cup plain breadcrumbs
1 cup whole milk
1 onion (finely chopped)
1 green bell pepper (finely chopped)
2 cloves garlic (minced)
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon smoked paprika

Topping:

½ cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard

Vegetables:

4 russet potatoes (washed and cut into 1-inch cubes)
1 pound baby carrots (washed)
1 onion (peeled and cut into large chunks)
2 tablespoons olive oil
1 packet onion soup mix (dry)

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