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Easy Crockpot Meatloaf with Brown Sugar Glaze

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This easy crockpot meatloaf with brown sugar glaze is the ultimate comfort food, made with minimal effort. The slow cooker creates an incredibly tender texture, and the sweet, tangy glaze caramelizes to perfection.

Ingredients

Scale
  • 2 pounds ground beef (85/15)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1/2 cup ketchup
  • 1/3 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder

Instructions

  1. Prep your slow cooker: Line your crockpot with a large piece of parchment paper, creating overhang on two sides for handles. Alternatively, spray generously with non-stick cooking spray.
  2. Make the panade: In a large mixing bowl, combine 1 cup plain breadcrumbs and 1/2 cup whole milk. Let sit for 5 minutes.
  3. Combine the meatloaf ingredients: To the bowl with the panade, add 2 pounds ground beef, 1 lightly beaten egg, finely diced onion, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 2 tablespoons Worcestershire sauce, and 2 tablespoons ketchup.
  4. Mix gently: Use your hands to gently mix everything together until just incorporated. Do not overmix.
  5. Shape the loaf: Transfer the meat mixture to the center of the parchment-lined slow cooker. Shape into a loaf about 6-7 inches long and 3-4 inches wide, ensuring it does not touch the sides of the crockpot.
  6. Make the brown sugar glaze: In a small bowl, whisk together 1/2 cup ketchup, 1/3 cup packed light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder until smooth.
  7. Apply the first layer of glaze: Pour or spoon about half of the glaze over the top of the shaped meatloaf, spreading evenly with the back of a spoon. Reserve the remaining glaze.
  8. Cook low and slow: Cover and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours, until internal temperature reaches 160°F (71°C).
  9. Apply the final glaze: About 30 minutes before cooking time is up, spoon the remaining glaze over the top of the meatloaf. Replace the lid and continue cooking.
  10. Rest before slicing: Use the parchment paper sling to lift the meatloaf out of the slow cooker and transfer to a cutting board. Let rest for 10-15 minutes.
  11. Slice and serve: Slice into 1-inch thick pieces. Spoon any extra glaze from the bottom of the slow cooker over the slices. Serve immediately.

Notes

Don’t skip the panade (milk-soaked breadcrumbs) for a moist meatloaf. Cooking on LOW yields the most tender results. No extra liquid is needed in the slow cooker. Lining with parchment paper makes cleanup easy and helps lift the meatloaf out intact. For a thicker glaze, simmer the reserved glaze in a small saucepan for 2-3 minutes while the meatloaf rests.

Nutrition

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

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