Crockpot Meatloaf

This post may contain affiliate links. Please read my disclosure policy.

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!

crockpot meatloaf on serving platter

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

overhead: bowls of ingredients for slow cooker meat loaf recipe

Easy Crockpot Meatloaf

Whether you don’t have time to spend in the kitchen or you’re just too tired, you can still enjoy this slow cooker meatloaf 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!

meat loaf in slow cooker, before cooking

Tips for Juicy Crock Pot Meatloaf

  • Don’t overcook! Once the internal temperature of the easy crockpot meatloaf 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 afterward!
  • 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 crockpot meatloaf recipe in half to make just one loaf! Or, make two and pop one in the freezer to cook at a later date.
meatloaf with oatmeal in sauce

Slow Cooker Meatloaf FAQ

How can I keep crock pot 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.

How do I store leftover slow cooker 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 crockpot meatloaf 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.

spooning sauce over slices of meatloaf made with oatmeal

With love, from our simple kitchen to yours. 

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

crockpot meatloaf with sauce on platter

Other Easy Crockpot Recipes

crockpot meatloaf, sliced

Crockpot Meatloaf

Donna Elick
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!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main
Cuisine American
Method Slow Cooker
Servings 8


  • 1/4 cup Italian-style breadcrumbs
  • 1/4 cup whole milk
  • 1 pound ground turkey
  • 1 pound ground beef
  • 7.5 ounces tomato sauce, half of 15 ounce can
  • 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


  • 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


  • 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.
  • To the breadcrumb/milk mixture, add remaining meatloaf ingredients. Use gloved hands to mix the ingredients until thoroughly combined.
  • 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.
  • Place loaf into the bottom of the crockpot.
  • Whisk together the glaze ingredients until fully combined and smooth.
  • Pour half of the glaze over the loaf (or all of the glaze if you are cooking both loaves).
  • Cover crockpot with lid and cook on LOW for 3 hours or until the internal temperature of the meatloaf registers 165°F.
  • Slice meatloaf and serve with sauce from the crockpot.

Donna’s Notes

Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month.
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.
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.
Mixing the breadcrumbs and milk together adds moisture to the meatloaf.
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.


Serving: 1 | Calories: 324cal | Carbohydrates: 27g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1187mg | Sugar: 19g | Fiber: 1g | Calcium: 83mg | Iron: 5mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled pinterest collage for crock pot meatloaf recipe

Originally published November 2021, updated and republished February 2023

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 your support; it allows us to keep creating new recipes.

The Simple Kitchen cookbook affiliate linked banner


  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!

  2. 5 stars
    This is such a good recipe, definitely one to make weekly because you can just toss it into the crock-pot. I love lazy-day recipes.

  3. I want to make a meatloaf but with all hamburger can I use ur recipe n I want to use 6 lbs of hamburger what can I do n how long do I cook it

  4. 5 stars
    very good! moist and juicy without being to watery. my picky husband loved it! and I loved how easy it was to fix!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating