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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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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.
✨ Scroll on down, friend. That full recipe's waitin' for you at the bottom. ✨
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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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Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Crockpot Meatloaf
Ingredients
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
Instructions
Prepare the Meat Mixture
- In a large mixing bowl, combine ground beef, eggs, breadcrumbs, milk, finely chopped onion, bell pepper, garlic, Worcestershire sauce, ketchup, salt, pepper, thyme, and smoked paprika.
- Mix gently until just combined. Do not overmix.
Shape the Meatloaf
- Form the mixture into a loaf shape that will fit inside your slow cooker.
- Place a sheet of parchment paper or aluminum foil at the bottom of the crockpot for easier removal, if desired.
Prepare the Vegetables
- In a large bowl, combine cubed potatoes, carrots, and onion chunks.
- Drizzle with olive oil and toss to coat.
- Sprinkle with dry onion soup mix and stir until vegetables are evenly seasoned.
Assemble in Crockpot
Add the Topping
- About 30 minutes before serving, spread the topping evenly over the meatloaf.
- Cover and continue cooking until the topping is set and glossy.
Serve
- Carefully lift the meatloaf out of the crockpot using parchment paper or large spatulas.
- Let rest for 10 minutes before slicing.
- Serve with the cooked vegetables on the side.
Notes
- Ground turkey or pork can replace beef.
- Crushed saltine crackers or oats may be used instead of breadcrumbs.
- Use red or yellow bell pepper instead of green, or omit.
- Serve with a side of green beans, cornbread, or a simple garden salad.
- Leftover slices make excellent sandwiches with toasted bread and extra ketchup or barbecue sauce.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze meatloaf slices (without vegetables) wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw overnight before reheating.
- Reheat meatloaf in the oven at 325°F, covered with foil, until heated through. Vegetables are best enjoyed fresh, but can be refrigerated up to 3 days and reheated in a skillet or microwave.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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LeAnna says
Came across this recipe this morning and decided to give it a try. Followed your recipe exactly (no changes made on my part ) and it turned out DELICIOUS! The whole family loved it! That says a lot considering I have one of the pickiest 7 year olds there is. LoL. Definitely going to be making this again! Thank you!
Jennifer says
Wonderful! I'm so glad y'all enjoyed it!
Jess says
Do the vegetables go in for the 8 hours also?
Jennifer says
I'm so sorry for the delayed response! Yes, vegetables go in for the entire time. Place the potatoes and carrots on top, around the edges so that they don't get too mushy in all of the juices on the bottom.
Jhare says
If I cook it on low for 5 hrs can I change speed to high for an hour, and it will be done? I don't have potatoes in there.
Jennifer says
I think because a CrockPot cooks much slower and at a lower temperature, you would have to cook it for at least 3 to 4 hours to be sure the meat is cooked through.