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Crockpot meatloaf with a sweet and tangy glaze sliced and ready to serve

Crockpot Meatloaf

This Crockpot Meatloaf is tender, juicy, and packed with flavor thanks to a blend of ground beef, Worcestershire sauce, and my Okie Rub seasoning. Topped with a sweet and tangy glaze and cooked low and slow in the crockpot, this easy family dinner turns out moist every time.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Resting Time 10 minutes
Total Time 6 hours
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Okie Rub
Calories: 390
Ingredients Equipment Method Video Notes

Ingredients
  

For the Meatloaf
For the Glaze

Equipment

  • Slow Cooker: Used to cook the meatloaf low and slow for tender, juicy results
  • Aluminum Foil: Creates a sling that makes removing the meatloaf easy and helps excess grease drain away
  • Large mixing bowl Used to combine the meatloaf ingredients
  • Small mixing bowl: Used to prepare the glaze
  • Instant-read thermometer: Ensures the meatloaf reaches a safe internal temperature of 160°F

Method
 

  1. Cut two long pieces of aluminum foil and place them in the bottom of the crockpot in a crisscross pattern to create a sling. Lightly spray with cooking spray.
  2. In a large mixing bowl, combine the eggs, milk, ketchup, Worcestershire sauce, Okie Rub, salt, onion, and garlic. Stir in the breadcrumbs, then add the ground beef and gently mix until just combined. Do not overmix.
  3. Form the mixture into a loaf approximately 8 inches long and place it in the center of the foil sling.
  4. In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and Okie Rub for the glaze. Spread half of the glaze over the top of the meatloaf.
  5. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, or until the internal temperature reaches 160°F.
  6. During the last 30 minutes of cooking, spread the remaining glaze over the meatloaf and continue cooking.
  7. Carefully lift the meatloaf out of the crockpot using the foil sling and let it rest for 10 minutes before slicing and serving.

Video

Notes

  • Best Ground Beef: 85/15 ground beef works best for crockpot meatloaf because the extra fat helps keep the meatloaf moist and tender during the long cooking process.
  • Breadcrumbs vs. Panko: Panko breadcrumbs create a lighter texture, while plain breadcrumbs provide the classic meatloaf texture and help the loaf hold together beautifully.
  • Don't Overmix: Mix the meat only until the ingredients are incorporated. Overmixing can result in a dense, tough meatloaf.
  • Check for Doneness: The safest way to determine when meatloaf is finished cooking is to use an instant-read thermometer. The center should reach 160°F.
  • Seasoning Substitute: If you do not have my The Spice Girl Kitchen Okie Rub, substitute 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper for a similar flavor profile.
  • Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze cooked and cooled meatloaf slices in freezer-safe containers for up to 3 months.
  • Nutrition (per serving, 8 servings): 390 calories, 23g fat, 16g carbohydrates, 30g protein, 1g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.