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Crockpot Meatloaf

Moist, tender crockpot meatloaf with a classic sweet and tangy ketchup glaze. A foil sling makes it easy to lift out, and there is no oven needed.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef 85% lean (900 g)
  • 3/4 cup breadcrumbs (85 g)
  • 1/2 cup milk (120 ml)
  • 2 large eggs
  • 1 small onion finely grated
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
Glaze
  • 1/2 cup ketchup (120 ml)
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Method
 

  1. Fold a long piece of foil into a 3-inch-wide strip and lay it across the slow cooker, up both sides.
  2. Soak the breadcrumbs in the milk for 5 minutes. Add the beef, eggs, onion, garlic, Worcestershire, salt, pepper and parsley, and mix gently with your hands.
  3. Shape into an oval loaf and set it on the sling.
  4. Cover and cook on LOW for 5 to 6 hours, until the center reaches 160°F (71°C).
  5. Mix the glaze and spread over the top. Cover and cook 30 minutes more, or lift out and broil 3 to 5 minutes. Rest 10 minutes before slicing.

Notes

Cook on LOW until the center reaches 160°F. Use a foil sling for easy lifting.