Wednesday, December 8, 2021

Crockpot Meatloaf

Crockpot meatloaf is a twist on a family favorite that’s melt-in-your-mouth delicious. Prep it in 15 minutes and let the crockpot do the rest!

Whether you don’t have time to spend in the kitchen or you’re just too tired, you can still enjoy a meal that’s both filling and delicious.

Making meatloaf with oatmeal might seem a little strange, but that secret ingredient helps hold everything together when you aren’t using a pan.

I also have a smoker version of this dish that gets a gorgeous, crispy exterior. It’s ready in the same amount of time and has an extra kick from chiles in adobo.

Looking for more slow cooker versions of classic meals? Try this easy beef stroganoff or my extra creamy mac and cheese!

Crockpot Meatloaf on a platter with sauce

Crockpot Meatloaf - Tips and Tricks

  • Don’t overcook! Once the internal temperature reaches 165°F, it’s done. If you leave it in the slow cooker for longer, you risk having a dry and tough meatloaf.
  • Make a sauce nook. I like to make an indent in the top of the loaf for plenty of sauce to settle in. This ensures maximum juiciness, and whatever drips down the sides will thicken into a delicious glaze.
  • Wear gloves. You’ll get better results when combining the ingredients by hand, but gloves will prevent the mixture from sticking to your skin. Plus, you won’t need to stop at the sink afterwards!
  • Avoid overmixing. Ground meat becomes tough and chewy if it’s handled too much, so mix just until everything is incorporated.
  • Not super hungry? Cut the recipe in half to make just one loaf! Or, make two and pop one in the freezer to cook at a later date.
crockpot meatloaf ingredients

Serving Suggestions

You can’t go wrong with a helping of mashed potatoes or throw together a green salad for an easy side dish.

Kitchen Tools You Will Need
  • Slow Cooker - Great for soups, roasts, shredded chicken, and more! 
  • Mixing Bowls - I like to have a variety of sizes on hand, and this set has them all.
meatloaf with oatmeal in slow cooker

FAQ - Common Recipe Questions

How can I keep crockpot meatloaf from falling apart?

Eggs are a natural binding agent, but making meatloaf with oatmeal is an easy way to help it stay together. Breadcrumbs will help as well, plus they add a nice texture to each bite.

Do I have to soak the breadcrumbs first?

Technically, no, but you’ll regret it if you don’t! Allowing the crumbs to soak up all that milk adds tons of moisture to the loaf without relying on too much grease and fat.

meatloaf with oatmeal in sauce

How do I store leftover crockpot meatloaf?

Once cooled, transfer any leftovers to an airtight container and refrigerate for 3 to 4 days. Reheat slices in the microwave or air fryer until warmed through.

If you decide to only cook one loaf, you can store the other in the freezer for up to one month. Allow it to thaw in the refrigerator first, then cook as directed.

However, meat should only be frozen and thawed once for food safety. So if you used thawed meat for this recipe, you’ll need to bake the second loaf from frozen instead of thawing it first. It will take about 1 ½ hours at 350°F.

meatloaf with oatmeal over potatoes

Enjoy!

With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  


Crockpot Meatloaf with sauce wide photo



Yield: 8 (makes 2 loaves)
Author: Donna Elick
Crockpot Meatloaf

Crockpot Meatloaf

Crockpot meatloaf is a twist on a family favorite that’s melt-in-your-mouth delicious. Prep it in 15 minutes and let the crockpot do the rest!
Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M

Ingredients

Meatloaf
  • 1/4 cup Italian-style breadcrumbs
  • 1/4 cup whole milk
  • 1 pound ground turkey
  • 1 pound ground beef
  • 1/2 of 15 ounce can tomato sauce
  • 1 cup quick-cook oats
  • 2 large eggs
  • 1/2 teaspoon coarse black pepper
  • 1 teaspoon coarse sea salt
  • 1 teaspoon celery salt
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • Fresh Italian parsley for garnish
Glaze
  • 1/2 cup ketchup
  • 1/2 of 15 ounce can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon coarse black pepper
  • 1/2 teaspoon coarse sea salt
  • 1/2 cup light brown sugar
  • 1 teaspoon yellow mustard
  • 1/2 cup apple cider vinegar
  • 1/4 cup water

Instructions

  1. In a medium mixing bowl, stir together bread crumbs and milk. Allow the mixture to sit for a few moments so that the milk is absorbed into the bread crumbs.
  2. To the breadcrumb/milk mixture, add remaining meatloaf ingredients. Use gloved hands to mix the ingredients until thoroughly combined.
  3. Divide meat mixture in half. Form into two loaves. You can cook both now if they will fit in your crockpot or freeze one loaf for cooking later.
  4. Place loaf into the bottom of the crockpot.
  5. Whisk together the glaze ingredients until fully combined and smooth.
  6. Pour half of the glaze over the loaf (or all of the glaze if you are cooking both loaves).
  7. Cover crockpot with lid and cook on LOW for 3 hours or until the internal temperature of the meatloaf registers 165°F.
  8. Slice meatloaf and serve with sauce from the crockpot.
DONNA'S NOTES
  1. Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month.
  2. This recipe makes 2 loaves! You can cut the recipe in half to make just one loaf. If you used this recipe and made one very large loaf, the cook time will be different. I like to divide into two loaves for maximum sauce coverage.
  3. The sauce will thicken in the crockpot. I like to make an indent down the center of the meatloaf to make a nice trough for lots of sauce to settle in.
  4. Mixing the breadcrumbs and milk together adds moisture to the meatloaf.
  5. Check to make sure the center of the meatloaf reaches 165°F. No need to overcook beyond this. Overcooking will dry out the meatloaf and make it tough.

Crockpot Meatloaf closeup

Originally published November 2021

https://amzn.to/2npi3zd

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

1 comment:

  1. I made this meatloaf tonight and it was delicious. My picky son loved it too. Definitely a keeper recipe! The glaze was a flavorful finishing touch. My only question is about the cooking time. Was it based on one loaf? I made both loaves in one large crockpot and it wasn’t done after 3 hours. I cranked it up to high for another 45 minutes.
    I was hungry but it was worth the wait!

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤