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Pioneer Woman Crock Pot Meatloaf

Pioneer Woman Crock Pot Meatloaf - recipe card
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This slow-cooker meatloaf is juicy, tender, and bathed in a tangy-sweet tomato glaze. The low-and-slow method locks in moisture, while the finishing broil creates an irresistible caramelized crust. An easy weeknight dinner that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1 1/2 lb ground beef (85% lean)
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp Worcestershire sauce
  • 1/2 cup ketchup, divided
  • 1 tbsp brown sugar
  • 1 tsp yellow mustard

Instructions

  1. In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid and form a thick paste. This panade keeps the meatloaf moist and tender as it cooks.
  2. In a large mixing bowl, add the ground beef, soaked breadcrumbs, beaten egg, diced onion, minced garlic, kosher salt, black pepper, Worcestershire sauce, and 2 tablespoons of the ketchup. Use your hands or a spatula to gently mix until just combined — do not overmix, or the meatloaf will become dense and tough.
  3. Line a 6-quart slow cooker with aluminum foil or parchment paper, leaving enough overhang to lift the meatloaf out. This makes removal easy and cleanup a breeze. Alternatively, place a wire rack or crumpled foil balls at the bottom to elevate the meatloaf and allow fat to drain.
  4. Form the meat mixture into a loaf shape, about 6 inches long and 4 inches wide. Place it in the center of the slow cooker. Leave space around the loaf for even heat circulation.
  5. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours. The meatloaf is done when an instant-read thermometer inserted into the center registers at least 160°F (71°C). The edges will be caramelized and the center will be firm to the touch.
  6. While the meatloaf cooks, prepare the glaze. In a small bowl, whisk together the remaining 1/4 cup ketchup, brown sugar, and yellow mustard until smooth. Set aside at room temperature.
  7. About 15 minutes before the meatloaf is finished, spoon the glaze evenly over the top, letting it drip down the sides. Re-cover and continue cooking for the final 15 minutes so the glaze sets.
  8. Once cooked, carefully lift the meatloaf out using the foil or parchment overhang. Transfer it to a cutting board or serving platter. Let it rest for 10 minutes before slicing — this redistributes the juices and makes clean, intact slices.
  9. Optional for a caramelized crust: Preheat your broiler to HIGH. Place the meatloaf on a baking sheet and broil for 2 to 3 minutes, watching closely, until the glaze is bubbly and slightly charred at the edges. This step is not necessary but adds a lovely finish.
  10. Slice into 4 thick portions and serve hot, spooning any extra glaze or pan juices from the slow cooker over the top.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Wrap the cooled, unsliced meatloaf tightly in plastic wrap then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: For best results, reheat slices in a 350°F (175°C) oven for 10-12 minutes, or in the microwave in 30-second intervals until warmed through. Add a splash of ketchup or water to keep moist.

Nutrition

Keywords: crock pot meatloaf, slow cooker meatloaf, Pioneer Woman meatloaf, easy meatloaf, juicy meatloaf, weeknight dinner, ground beef recipe, tomato glaze meatloaf, classic meatloaf, comfort food, crockpot dinner

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