This crockpot glazed meatloaf is a go-to comfort meal in my house. It’s juicy, full of garlic and herb flavor, and slow-cooked until tender.
The sweet and tangy glaze on top caramelizes perfectly, and the best part? The crockpot does all the work. It’s cozy, homey, and tastes even better the next day.
Perfect for busy weeknights or when you just want something warm and satisfying.
Why I Love This Recipe
This recipe brings back Sunday dinners at my grandma’s house. It’s hearty, flavorful, and smells amazing while it cooks all day. Here’s what makes it a keeper:
- Set it and forget it—crockpot makes it easy
- Packed with fresh herbs and garlic
- Glaze is sticky, sweet, and tangy—SO good
- Stays moist and tender
- Tastes even better the next day
What You’ll Need
- 2 lbs ground beef (80/20)
- 1 cup Italian breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
For the glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Pro Tips
- Use 80/20 ground beef for juicy meatloaf
- Don’t overmix—just until combined or it can get tough
- Line the bottom of the crockpot with parchment or foil to make cleanup easier
- Let it rest before slicing so it holds together
- Double the glaze if you like it saucy
Tools You’ll Need
- Large mixing bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons
- 6-quart crockpot
- Foil or parchment paper
- Small bowl for glaze
Substitutions and Variations
- Swap beef for ground turkey or chicken
- Use gluten-free breadcrumbs
- Add shredded carrot or zucchini for extra veggies
- Try BBQ sauce instead of ketchup in the glaze
Make Ahead Tips
- Mix and shape the meatloaf the night before
- Store covered in the fridge, then pop in the crockpot the next day
- Glaze can also be pre-mixed and stored in an airtight container
How to Make Crockpot Glazed Meatloaf with Garlic & Herbs
Step 1: Prep the meatloaf mixture
In a large mixing bowl, add 2 lbs ground beef, 1 cup Italian breadcrumbs, 2 large eggs, 1/2 cup milk, 1 small onion (finely diced), 3 cloves garlic (minced), 1 tbsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Use a spatula or your hands to gently mix until just combined.
Step 2: Shape and place in crockpot
Shape the meat mixture into a loaf shape and place it in the crockpot. You can line the bottom with foil or parchment for easy removal.
Step 3: Mix the glaze
In a small bowl, stir together 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar until smooth.
Step 4: Add glaze and cook
Spoon half of the glaze over the meatloaf. Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Step 5: Add more glaze and finish
30 minutes before it’s done, spread on the rest of the glaze, then cover and finish cooking. Let it rest 10 minutes before slicing.
Step 6: Slice and serve
Carefully lift the meatloaf out using the foil. Slice and serve with your favorite sides.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat slices in the microwave or oven until warm
- You can freeze individual slices for up to 2 months—wrap in foil then seal in a freezer bag
Servings & Time
- Makes 6–8 servings
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Macros (Per Serving, Based on 8 Servings)
- Calories: 360
- Protein: 25g
- Fat: 22g
- Carbs: 15g
- Fiber: 1g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Cooking the meatloaf in a crockpot keeps it super moist by trapping steam inside the sealed environment. The low, slow heat gently cooks the proteins, helping them stay tender. Breadcrumbs and milk work together to bind and soften the loaf, while the glaze adds a sweet-savory layer that caramelizes slowly over time.
Common Mistakes
- Overmixing the meat makes it tough—just mix until it comes together
- Using lean meat makes it dry—stick with 80/20
- Skipping the glaze or not adding enough—this adds flavor and locks in moisture
- Not letting it rest before slicing—it’ll fall apart
What to Serve With
- Mashed potatoes
- Roasted green beans
- Garlic butter noodles
- Steamed broccoli
- Simple side salad
FAQ
Can I use ground turkey?
Yes! It works great. Just add a little extra milk or shredded zucchini to keep it moist.
What if I don’t have breadcrumbs?
You can use crushed crackers, oats, or even cooked rice.
Can I bake this instead?
Yup! Shape into a loaf, place in a baking dish, and bake at 375°F for about 50–60 minutes.
Is it safe to put foil in the crockpot?
Totally. It won’t hurt the pot and helps with cleanup and lifting the loaf out.