Crockpot Meatloaf

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

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Course: Main Dish

Cuisine: American

Keyword: budget friendly dinners, classic comfort food, cozy winter meals, easy weeknight dinner, Easy Weeknight Meal, Family Dinner Ideas

Prep Time: 20

Cook Time: 6

Servings:

Calories: 769kcal

Author: Jennifer Locklin

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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

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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

Place the shaped meatloaf in the center of the slow cooker.
Arrange the seasoned vegetables evenly around the meatloaf.
Cover with the lid and cook on Low for about 6 hours, or until the internal temperature of the meatloaf reaches 160°F 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 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

Substitutions:

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.

Serving Suggestions and Pairings:

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.

Storage and Freezing:

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.