This Slow Cooker Meatloaf is topped with a savory-sweet brown sugar and balsamic glaze and is cooked on a sheet of parchment paper so it lifts easily from the slow cooker when done.
I first spotted this slow cooker meatloaf on my friend Kelly’s blog and tried it one Sunday, adapting a few ingredients based on what I had available. It turned out so well that we made it again—and I had to share the results.
What we love about this recipe:
- It’s prepared in the slow cooker, which makes it effortless—great to have cooking while you’re out of the house.
- The balsamic-brown sugar glaze is tangy and slightly sweet—think barbecue with a more sophisticated flavor.
- Using parchment paper in the slow cooker means you can lift the meatloaf out with almost no cleanup of the insert.
The slow cooker also helps keep the meatloaf moist. The meat cooked evenly and stayed tender—my five-and-a-half-year-old even declared it his new favorite meal, which is a victory beyond mac and cheese.
Put this meatloaf on your menu soon—you’ll be glad you did.
Slow Cooker Meatloaf
Ingredients
Meatloaf:
- 2 large eggs
- ⅔ cup milk
- ¼ cup ketchup
- 2 tsp Dijon mustard
- 1 tsp hot sauce (I used Frank’s Buffalo sauce)
- ¼ cup brown sugar
- 1 Tbsp dried parsley
- ½ tsp dried thyme
- salt and pepper (about ½ tsp each)
- 2 Tbsp dried minced onions
- 3 cloves garlic, minced (about 1 ½ tsp)
- 1 ¼ cups Italian bread crumbs (you may need up to ¼ cup more)
- 1 lb lean ground beef (preferably 85/15 or leaner)
Sauce:
- ½ cup ketchup
- ¼ cup brown sugar
- 2 Tbsp Worcestershire sauce
- 2 Tbsp balsamic vinegar
- 1 ½ Tbsp Dijon mustard
Instructions
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In a large bowl, whisk the eggs and milk together. Add the ketchup, Dijon mustard, hot sauce, brown sugar, parsley, thyme, salt, pepper, dried minced onions, garlic, and bread crumbs.
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Add the ground beef and mix with your hands until the mixture forms a loaf. If needed, stir in up to an additional ¼ cup bread crumbs so the loaf holds its shape; the meat should still be slightly moist to the touch.
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Line a 4-quart slow cooker with parchment paper. Place the loaf on the parchment, flattening and shaping it so it cooks evenly.
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Prepare the sauce by whisking all sauce ingredients together. Spoon half the sauce over the top of the meatloaf. Keep the other half separate—do not mix it with raw meat—so you can serve it as extra dipping sauce. Cover and refrigerate the reserved sauce.
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Tuck the parchment paper under the lid so the loaf sits securely. Cook on low for 3 to 3½ hours, until the internal temperature reaches 155°F (in the thickest section).
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Use the parchment to lift the meatloaf from the slow cooker. Slice and serve with the reserved sauce (reheat the sauce if desired).
Video
Notes
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Recipe adapted from Life Made Sweeter
Video added 10/26/17.
