Flavorized Slow Cooker Meatloaf

Flavorized Slow Cooker Meatloaf
  • PREP TIME
    20 mins
  • COOK TIME
    6 hrs
  • TOTAL TIME
    6 hrs 20 mins
  • SERVING
    4 People
  • VIEWS
    63

Transform your weeknight dinner with this incredibly moist and flavorful slow cooker meatloaf. Infused with aromatic herbs and a tangy glaze, it's a comforting classic made effortless.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    43 g
  • Cholesterol
    68 mg
  • Fiber
    5 g
  • Protein
    14 g
  • Saturated Fat
    3 g
  • Sodium
    396 mg
  • Sugar
    6 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, gently combine ground beef, chopped onion, bread crumbs, beef broth, beaten egg, Parmesan cheese, 2 tablespoons of ketchup, Worcestershire sauce, Italian seasoning, dried parsley, and garlic powder. Use your hands to thoroughly mix, being careful not to overwork the meat. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View Shape the mixture into a loaf. Place the loaf in the center of the slow cooker, ensuring there's space around the sides for even cooking. (Prep time: 5 minutes)

Image Step 03
03 Step

Recipe View Coat the meatloaf evenly with the remaining 1/4 cup of ketchup. Arrange the coarsely chopped potatoes and baby carrots around the meatloaf in the slow cooker. (Prep time: 5 minutes)

Image Step 04
04 Step

Recipe View Cook on High for 2 hours. Then, reduce the heat setting to Low and continue cooking until the meatloaf is no longer pink in the center and the vegetables are tender. This should take approximately 4 to 6 hours more. Use a meat thermometer to check for doneness; it should read at least 160 degrees F (70 degrees C) when inserted into the center. (Cook time: 6-8 hours)

For extra flavor, try adding a pinch of red pepper flakes to the meat mixture.
To prevent the meatloaf from sticking, lightly grease the bottom of the slow cooker before adding the loaf.
If you prefer a sweeter glaze, mix a tablespoon of brown sugar into the ketchup before coating the meatloaf.
You can substitute the baby carrots with other root vegetables like parsnips or turnips.

Mervin Bauch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 21 Ratings)
Total Reviews: (3)
  • Victoria Stokes

    My family loved this! The slow cooker made it so easy, and the meatloaf didn't dry out at all.

  • Delaney Murray

    I added a little bit of BBQ sauce to the ketchup glaze, and it was amazing!

  • Joey Littel

    This recipe is a lifesaver on busy weeknights! The meatloaf was so tender and flavorful.

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