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Easy Crockpot Meatloaf with Brown Sugar Glaze

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This slow-cooked meatloaf is impossibly moist and tender, topped with a sticky sweet-savory brown sugar glaze. It’s the easiest meatloaf you’ll ever make—just mix, shape, and let the crockpot work its magic.

Ingredients

Scale
  • 2 pounds (900g) ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup (120g) plain breadcrumbs
  • ½ cup (120ml) whole milk
  • 2 large eggs, room temperature
  • ¼ cup (60g) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ cup (120g) ketchup (for glaze)
  • ⅓ cup (65g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (for glaze)

Instructions

  1. Sauté the onion and garlic: Heat a small skillet over medium heat with a drizzle of oil. Cook the finely diced onion for about 5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Set aside to cool slightly.
  2. Prepare the foil sling: Tear off two long sheets of aluminum foil (about 18 inches each). Lay them in a cross shape inside your slow cooker, pressing the edges up the sides. Lightly spray with non-stick cooking spray.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together the milk, eggs, ketchup, Worcestershire sauce, and Dijon mustard until smooth.
  4. Add the dry ingredients: Stir in the breadcrumbs, salt, pepper, and dried thyme. Let the mixture sit for about 2 minutes so the breadcrumbs can absorb the liquid.
  5. Add the beef and onions: Add the ground beef and cooled sautéed onions to the bowl. Use your hands to gently mix everything together until just combined. Do not overmix.
  6. Shape the meatloaf: Transfer the mixture to the center of the foil sling in the slow cooker. Shape it into a rounded loaf, about 8 inches long and 4 inches wide, leaving at least an inch of space around the edges.
  7. Make the glaze: In a small bowl, whisk together the ketchup, packed brown sugar, apple cider vinegar, and Worcestershire sauce until smooth.
  8. Apply the first glaze layer: Brush about half of the glaze over the top and sides of the meatloaf. Reserve the rest for later.
  9. Cook on low: Cover the slow cooker and cook on LOW for 4 to 5 hours. About 30 minutes before it’s done, brush on the remaining glaze.
  10. Check for doneness: The meatloaf is ready when it reaches an internal temperature of 160°F (71°C) in the center. If you don’t have a thermometer, the meatloaf should be firm to the touch and the juices should run clear.
  11. Rest and serve: Use the foil sling to lift the meatloaf out of the slow cooker. Transfer to a cutting board and let it rest for 10 minutes. Slice into 1-inch thick pieces and serve with extra glaze spooned over the top.

Notes

Don’t skip sautéing the onions—it prevents crunchy bits and adds sweetness. Use a foil sling for easy lifting. Don’t peek too often; each time you lift the lid, it adds about 20 minutes to cooking time. Let the meatloaf rest for 10 minutes before slicing to keep it from crumbling. Double the glaze if you love extra. For a gluten-free version, use gluten-free breadcrumbs or rolled oats and ensure Worcestershire sauce is gluten-free. For a dairy-free version, use oat or almond milk.

Nutrition

Keywords: crockpot meatloaf, slow cooker meatloaf, brown sugar glaze meatloaf, easy meatloaf, moist meatloaf, family dinner, comfort food

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