This post may contain affiliate links.
This Slow Cooker Meatloaf is the best way to get old-fashioned comfort food without turning the oven on! Crushed saltine crackers keep every slice perfectly tender while a brown sugar ketchup glaze adds a sweet and tangy finish that makes this recipe totally irresistible!
Why You’ll Love Slow Cooker Meatloaf
- Hands-free cooking! The reason everyone loves a good slow cooker meal!
- Moist & tender every time. The juicy beef and enclosed Crockpot keeps it super moist while the saltines keep it nice and tender!
- Classic flavors. There’s nothing crazy about this meatloaf. It’s simple and family-friendly!
- The leftovers are fantastic! I love using leftover meatloaf slices to make meatloaf sandwiches – so good!
Ingredients Needed
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them along with some substitutions:
- Ground Beef – I like to use a 80/20 or 85/15. If you go much leaner than that, your meatloaf could come out dry; any more fatty and you’ll have a big pool of grease in the bottom.
- Saltine Crackers – This is my favorite “binder” in meatloaf as it keeps it moist and reminds me of the meatloaf I enjoyed growing up! You could use Ritz crackers or breadcrumbs instead if you prefer.
- Diced Onion – You can skip this if you’d like, but I like the extra moistness it brings! You could opt to use dried minced onion or skip it altogether.
- Milk – You can use dairy milk or a dairy-free milk if you’d like!
Money-Saving Tip!
Try using 1 pound of ground beef and 1 pound of ground pork for an easy way to save a couple bucks at the grocery store!
How to Make Meatloaf in a Slow Cooker
Start by mixing up the wet ingredients in a large bowl. Then add the crushed saltine crackers. You can just crush them up with your hands as you add them or put them in a baggie and crush with a rolling pin.
Once the saltines are mixed in, add the ground beef. You can stir with a large spoon or mix with your hands (which I find easiest). Be sure that the ingredients are all mixed in, but try not to over-mix it.
Now line a slow cooker with foil, making sure you have extra foil coming up the sides of the crock so you can pull the meatloaf out easily when it’s done. Transfer the meatloaf mixture to the foil-lined crock and gently shape it so it’s slightly domed. Having it slightly domed will give the fat a chance to run down the meatloaf instead of forming a pool at the top.
Last thing you need to do is mix up the 2-ingredient glaze. Spread a little bit on top of the meatloaf and keep the rest in the fridge until needed. Top with the lid and turn the slow cooker on.
Every slow cooker is different (this one is my favorite) so be sure to keep a close eye on it the first time you try it in yours. It’ll take about 2-3 hours on HIGH heat or 4-5 hours on LOW; you’ll know it’s done when the internal temperature at the center is 160F+.
When the meatloaf reaches 160F, you can either enjoy it right away or add more glaze and broil it! (I find that the broiling step is SO worth the sticky sweet glaze on top!). If you choose to do so, transfer the meatloaf to a rimmed baking sheet.
Spread more of the glaze over the meatloaf and broil for just a few minutes or until bubbly on top. Keep a close eye on it as it can go from bubbly to burnt real quick! 🙂
Let the meatloaf rest for 5-10 minutes as it’ll be easier to slice. You can heat the remainder of the glaze in the microwave to warm it and serve it alongside the meatloaf. Top with fresh parsley to add a little color, slice and enjoy!
Tips for Making the Best Crockpot Meatloaf
- Use ground beef that’s either 80/20 or 85/15. If you get one that’s more fatty, you’ll end up with a pool of grease; and leaner meat will result in tough, dense meatloaf.
- Don’t over-mix the meatloaf. The more you mix the meat (especially with the addition of salt), the more the proteins will bind together. If you over-mix it, it will not be as tender.
- Shape the meatloaf with a bit of a dome. It’s important to allow some of the grease to fall off (instead of pool up top).
- Glaze the meatloaf twice. You want to add some glaze right away and at the end – think layers of flavor!
- Let the meatloaf rest for a bit before slicing. It’s much easier to get nice, clean slices if you have given it 10 minutes to rest.
Variations
A classic meatloaf always seems to be popular here at DATK, but so are the tasty variations! Let me share how you can make these in the slow cooker, too!
- Italian Meatloaf in the slow cooker – Follow the recipe instructions, but hold off on any toppings until the meatloaf has reached 160F. Then add the sauce on top and the shredded cheese and continue to cook until the cheese is melted.
- Mexican Meatloaf in the slow cooker – Follow the recipes instructions, but hold off on adding the salsa and cheese on top until the meatloaf reaches 160F. Add the toppings and cook until the cheese is melted.
Make it a Meal!
Meatloaf goes well with so many different side dishes. Keep the meal super hearty and comforting with sides like Amish noodles or Macaroni Corn Casserole, or opt for a fresh green salad and glazed carrots instead!
Frequently Asked Questions
You can mix up the meat ahead of time (up to 24 hours in advance), shape it, cover and store in the fridge until ready to cook. Once ready, top with the glaze and turn the slow cooker on!
Let the meatloaf cool a bit the store in an airtight container for up to 5 days. You can also freeze leftovers and reheat when ready to enjoy!
If you’re just heating up a slice or two, the microwave is easiest and quickest. If you have quite a bit left, place it in a dish with a couple tablespoons of water on the bottom and cover the pain with foil. Bake until warm then remove the foil, add extra glaze if desired and broil for a couple minutes.
It depends on the texture you’re going for. If you want a crisp slice for a sandwich, using the air fryer is a great way to do so! If you want it to stay soft and tender like classic meatloaf, I’d recommend using the microwave or oven.
You don’t have to, but it’s so much easier to remove from the crockpot than without it! If you don’t use foil, be sure to spray the crock so it doesn’t stick.
Other Slow Cooker Recipes To Try
- Slow Cooker Enchilada Casserole
- Country Style Ribs
- Slow Cooker Carnitas
- Pork Chops with Cream of Mushroom Soup
- Dr Pepper Pulled Pork in the Crockpot
- Easy Slow Cooker Pot Roast
Slow Cooker Meatloaf
Equipment
- 1 Slow Cooker 6-quart is perfect
Ingredients
Meatloaf
- 30 saltine crackers finely crushed
- 1/2 cup ketchup
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds ground beef 80/20 or 85/15 is great
- 1/2 cup finely diced onion
Topping
- 1 cup ketchup
- 1/2 cup brown sugar
Instructions
- Prepare a slow cooker by lining it with heavy-duty aluminum foil. I recommend using two long pieces of foil and draping it over the slow cooker. The extra foil on the ends will help remove the meatloaf when finished cooking.
- In a large bowl, combine the crushed saltines, ketchup, eggs, milk, salt, and pepper; stir until well-combined.30 saltine crackers, 1/2 cup ketchup, 2 eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Add the ground beef and diced onion; mix to combine.2 pounds ground beef, 1/2 cup finely diced onion
- Transfer the meatloaf mixture to the crockpot and shape into an oval with a slight dome. This will allow the fat drain off the sides instead of just pooling on top.
- Combine the topping ingredients. Spread about 1/3 cup of the mixture over the meatloaf.1 cup ketchup, 1/2 cup brown sugar
- Cover with the lid then cook on low for 4-6 hours or on high for 2-3 hours or until the internal temperature is 160℉. Please note that every slow cooker is different and the time will vary!
- Remove the meatloaf from the slow cooker by grabbing both sides of the foil carefully. Place the meatloaf on a rimmed baking sheet.
- Preheat the oven's broiler.
- Spread more of the ketchup mixture over the top and sides of the meatloaf.
- Broil for 2-3 minutes, just long enough for the glaze to get warm and bubbly! Keep a close eye on it so it doesn't burn.
- Let the meatloaf rest for 10 minutes.
- Cut into slices and enjoy. Serve with any remaining ketchup mixture, if desired.
Notes
- If you don’t have saltines, you can use crushed Ritz crackers, gluten free saltines, or breadcrumbs instead.
- You can also use a dairy-free milk if you would like to keep it free of dairy.
- If you don’t have heavy-duty aluminum foil, do a double layer of regular foil so it doesn’t rip when you remove the meatloaf from the Crockpot.
