Go Back
crockpot meatloaf, sliced
Print Recipe
5 stars from 3 reviews

Crockpot Meatloaf (Best Melt-in-Your-Mouth Recipe)

Crockpot meatloaf is a twist on a family favorite that’s melt-in-your-mouth delicious. This classic comfort food recipe is a must!
Author: Donna Elick
Servings: 8
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes

Ingredients

  • 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

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

  • 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.

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.

Nutrition

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