# Slow Cooker Meatloaf

> Mix 900 g lean ground beef with 60 g panko soaked in 120 ml milk, 2 eggs, onion, garlic, ketchup, Worcestershire sauce and herbs. Shape an oval loaf on a foil sling in the slow cooker, spread with half the ketchup and brown sugar glaze, and cook on LOW for 4 1/2-5 1/2 hours, until the centre reaches 71°C (160°F). Glaze again, broil 3-5 minutes and rest 10 minutes.

Source: https://savourrecipes.com/recipe/slow-cooker-meatloaf
Author: Ben Kowalski | Published: Oct 8, 2026
Categories: Meatloaf Recipes, Slow Cooker Recipes, Ground Beef Recipes, American Recipes
Collections: Freezer Meals
Tags: High Protein, Low Calorie, Comfort Food, Make Ahead, Freezer Friendly

Slow cooker meatloaf cooks gently for about 5 hours on low, so it stays tender and leaves the oven free. A foil sling lets you lift the whole loaf out cleanly, away from the fat that collects in the pot, and lean 90% beef keeps it from turning greasy. Because a slow cooker can't brown, a few minutes under the broiler at the end turns the glaze sticky.

## Key facts

- Prep time: 20 mins
- Cook time: 5 hrs
- Rest: 10 mins
- Total time: 5 hrs 30 mins
- Yield: 8 servings
- Difficulty: Easy
- Cuisine: American
- Method: Slow Cooking
- Calories: 296 per serving

## Ingredients

### Meatloaf

- 60 g panko breadcrumbs, 1 cup
- 120 ml milk, 1/2 cup
- 2 large eggs
- 1 onion, finely chopped, about 150 g
- 2 cloves garlic, minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian seasoning or thyme
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 900 g lean ground beef, 90% lean, about 2 lb, also called minced beef
### Glaze

- 120 ml ketchup, 1/2 cup
- 2 tbsp brown sugar
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce

## Equipment

- 5-6 litre (5-6 quart) oval slow cooker
- Heavy-duty foil
- Large mixing bowl
- Rimmed baking sheet
- Instant-read thermometer

## Instructions

1. **Make a foil sling.** Tear two long strips of heavy-duty foil, fold each one lengthwise into a band about 8 cm (3 inches) wide, and lay them in a cross in the slow cooker insert with the ends hanging over the sides. Lightly grease the foil where the loaf will sit.
2. **Mix the meatloaf.** In a large bowl, soak the panko in the milk for 5 minutes. Whisk in the eggs, onion, garlic, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, Italian seasoning, salt and pepper. Add the beef and mix gently with your hands just until combined. The onion goes in raw; it softens fully during the long cook.
3. **Shape and glaze.** Shape the mixture into an oval loaf about 20 x 12 cm (8 x 5 inches) and set it on the centre of the sling, leaving a gap between the loaf and the sides of the pot. Stir the glaze ingredients together and spread half of it over the top. Refrigerate the rest.
4. **Slow cook.** Cover and cook on LOW for 4 1/2-5 1/2 hours or on HIGH for 2 1/2-3 hours, without lifting the lid, until an instant-read thermometer in the centre reads 71°C (160°F).
5. **Broil the glaze.** Heat the broiler (the grill in some countries). Use the foil sling to lift the meatloaf onto a foil-lined baking sheet, leaving the fat behind in the pot. Spread the remaining glaze over the top and broil for 3-5 minutes, until bubbling and sticky, watching closely.
6. **Rest and slice.** Rest the meatloaf for 10 minutes, then slice and serve.

## Tips

- Start with thawed meat straight from the fridge. Never put a frozen meatloaf in a slow cooker.
- Slow cookers vary a lot. Check the temperature at the start of the time range, and don't lift the lid before then: each peek adds 15-20 minutes.
- The broiling step is optional, but without it the glaze stays thin and pale.

## Variations

- Meatloaf and potatoes: put 500 g halved baby potatoes and 2 sliced carrots in the pot first, set the sling and loaf on top and cook on LOW for 5-6 hours, until the meatloaf reaches 71°C (160°F) and the potatoes are tender.
- BBQ: swap the glaze for 160 ml barbecue sauce.
- Turkey: use ground turkey and cook until the centre reaches 74°C (165°F).

## Storage

- Fridge: Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer: Freeze cooked slices, separated with parchment, for up to 3 months. Thaw overnight in the fridge.
- Reheat: Reheat slices in a covered dish with a splash of water at 160°C (325°F), or in the microwave, until hot to 74°C (165°F). Don't reheat leftovers in the slow cooker; it warms them too slowly.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 296 | 26 g | 17 g | 13 g |

## Frequently asked questions

### How long does meatloaf take in the slow cooker?

A 900 g (2 lb) meatloaf takes 4 1/2-5 1/2 hours on LOW or 2 1/2-3 hours on HIGH. Slow cookers vary, so check that the centre has reached 71°C (160°F) with an instant-read thermometer.

### Can you cook a frozen meatloaf in a slow cooker?

No. A frozen loaf warms too slowly in a slow cooker and can spend hours at unsafe temperatures. Thaw it in the fridge overnight first, then cook it as usual.

### How do you get meatloaf out of a slow cooker in one piece?

Cook it on a foil sling: two folded strips of foil laid in a cross under the loaf, with the ends hanging over the rim. Lift the ends to raise the whole loaf out once it reaches 71°C (160°F).

### Why is slow cooker meatloaf greasy?

The fat has nowhere to drain, so it pools in the pot. Use 90% lean beef, lift the loaf out on a foil sling so the fat stays behind, and blot the base with paper towel if needed.

### Can I cook potatoes with meatloaf in the slow cooker?

Yes. Put halved baby potatoes and sliced carrots in the bottom, set the loaf on its foil sling on top and cook on LOW for 5-6 hours, until the meatloaf reaches 71°C (160°F) and the potatoes are tender.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.