Go Back
Slow-Cooker Glazed Meatloaf
Andre Lewis

Slow-Cooker Glazed Meatloaf

The crockpot makes a surprisingly juicy meatloaf, but only if it sits above the collected fat on a foil sling. A two-stage ketchup glaze turns sticky instead of watery. Let the loaf rest before lifting it or the first slice will take the rest with it.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 1 cup finely crushed saltine crackers
  • 1 small yellow onion finely diced
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup ketchup divided
  • 2 tbsp packed brown sugar
  • 1 tbsp yellow mustard

Method
 

  1. Fold two long sheets of heavy-duty foil into strips and cross them in a 6-quart slow cooker, leaving handles above the rim.
  2. Mix the beef, crackers, onion, eggs, milk, Worcestershire, salt, pepper and 1/4 cup ketchup just until evenly combined.
  3. Shape the mixture into an 8-by-4-inch loaf and set it on the foil sling without pressing it against the crock.
  4. Whisk the remaining ketchup, brown sugar and mustard and brush half of it over the loaf.
  5. Cover and cook on low until the center reaches 150°F, 3 1/2 to 4 hours.
  6. Brush on the remaining glaze, cover and continue cooking until the center reaches 160°F, 20 to 30 minutes.
  7. Turn off the cooker, rest the loaf for 15 minutes and use the foil handles to lift it to a board.
  8. Blot any fat from the edges and cut into thick slices.