The delicious taste of your mom’s classic meatloaf with half the effort! Slow Cooker Meatloaf has the tenderest, juiciest meat of any meatloaf you’ve ever tried, and topped with a sweet and tangy glaze that can only be described as lip-smacking. It’s easy to throw Slow Cooker Meatloaf together and even easier to let it cook itself as you go about your day! All you need is some mashed potatoes to go alongside it and you’ll be in savory heaven!
IngredientsFor the glaze: • 3 tablespoons ketchup • 1 teaspoon Dijon mustard • 1 teaspoon Worcestershire sauce • 1 tablespoon light brown sugar, packed For the marinade and beef: • 2 large eggs • 1 small yellow onion, grated • 1 tablespoon ketchup • 1 tablespoon Worcestershire sauce • 1 1/2 teaspoons kosher salt • 1/2 teaspoon ground black pepper • 1/4 teaspoon garlic powder • 3/4 cup dry breadcrumbs • 2 pounds ground beef
Prepare the slow cooker by lining it with aluminum foil.
Make the glaze by combining 3 tablespoons of the ketchup, the mustard, 1 teaspoon of the Worcestershire sauce, and the brown sugar.
Whisk the sauce mixture thoroughly and set aside.
In a large bowl, whisk the eggs until smooth.
Add the onions, the remaining 1 tablespoon of the ketchup, the remaining 1 tablespoon of the Worcestershire sauce, the salt, the pepper, and the garlic powder.
Stir in the breadcrumbs to the mixture until no dry crumbs are left.
Add the ground beef, using a fork or your fingers until everything is just combined.
Transfer the meat mixture to the slow cooker and pat until an even layer of the mixture reaches the edges.
Using a basting brush, glaze the meatloaf.
Cover the meatloaf and cook until the meatloaf reaches 165 degrees F, about 6-8 hours on low and 2-3 hours on high.
Carefully remove the meatloaf by lifting the foil.
Allow the meatloaf to rest for 10 minutes before slicing.