Slow Cooker Meatloaf

Meatloaf in front of a slow cooker; the meatloaf is sliced and a spatula is grabbing a slice.

This Slow Cooker Meatloaf is the best way to get old-fashioned comfort food without even 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!

Prep Time15

Cook Time5

Rest Time10

Total Time5 25

Course: Main Course

Cuisine: American

Keyword: crock pot, meatloaf, slow cooker

Servings: servings

Calories: 475kcal

Author: Kelsey Byrnes

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.

Nutrition