This Slow Cooker Meatloaf turns out so moist and flavorful! Such a time saver for busy nights and guaranteed to be a home run for dinner!
Ingredients
Scale
For The Meatloaf:
- 2 pounds meatloaf mix (can also use all ground beef)
- 1/2 cup finely diced onion
- 2 tablespoons Worcestershire sauce
- 1 tablespoon spicy brown mustard
- 2 eggs, beaten
- 3/4 cup breadcrumbs
- 2 tablespoons ketchup
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 2 tablespoons chopped parsley
For The Glaze:
- 1 cup ketchup
- 2 tablespoons sweet chili sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 2 tablespoons brown sugar
Instructions
- Add all of the ingredients for the meatloaf into a large bowl and mix together well (clean hands are best!).
- Spray the inside of a 6-8 quart slow cooker with non-stick cooking spray. Form the meat mixture into a loaf shape (see post for reference) and place into the slow cooker.
- Set on low for 6 hours or on high for 3 hours until the meatloaf is cooked through with no pink remaining.
- Mix the ingredients for the glaze together in a bowl. If there is a lot of grease in the slow cooker, we like to drain some before adding the glaze and an easy way to do this is with a turkey baster. If there’s not a lot of grease, it can be drained at the end. Pour the glaze on top and set the slow cooker to high for 30 minutes. Alternately, you can place the meatloaf on a baking sheet lined with non-stick foil, then pour the glaze on top and place under the boiler for 5 minutes.
Recipe Notes
The internal temperature of the meatloaf, taken in the center should register at 160 degrees with a thermometer.
Store: Store leftover meatloaf in an air tight container in the refrigerator for up to 3 days.
Reheat: Reheat leftover meatloaf in the microwave or a low oven (about 350) until warmed through.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
