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Slow Cooker Meatloaf

Juicy all-beef meatloaf cooked low and slow with a sticky ketchup glaze. Slices cleanly and never dries out.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 lbs 80/20 ground beef (900g)
  • 1 cup panko breadcrumbs (60g)
  • 2 large eggs, beaten
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup ketchup (120ml), plus more for the glaze
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup ketchup (120ml) for the glaze
  • 2 tbsp brown sugar (25g) for the glaze
  • 1 tsp yellow mustard for the glaze

Method
 

  1. Fold a long sheet of heavy-duty foil into a wide strip and lay it across the slow cooker with the ends hanging over the sides. This lets you lift the finished loaf out cleanly.
  2. In a large bowl, combine the ground beef, panko, eggs, onion, bell pepper, garlic, ketchup, Worcestershire, mustard, salt, and pepper. Mix with your hands just until combined. Do not overmix.
  3. Shape into a loaf that fits your slow cooker with room around the sides. Set it on the foil sling and lower into the crock. Tuck a few thick onion slices underneath as a rack if you like.
  4. Cover and cook on LOW for 5 to 6 hours, until a thermometer in the center reads 160F (71C).
  5. Stir the glaze ingredients together and brush over the loaf during the last 30 minutes of cooking.
  6. Lift out with the foil sling and rest 10 to 15 minutes before slicing. Optional: broil 3 to 4 minutes for a caramelized top.

Notes

Tips: Use a thermometer; guessing with ground beef is not worth the risk. Mix just until combined for a tender (not dense) loaf. The glaze goes on late so it sets instead of dissolving.
Storage: Refrigerate up to 4 days. Freeze the cooked loaf or slices up to 3 months; thaw overnight in the fridge.
Estimated nutrition: about 410 calories per serving (estimated).