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Easy Crockpot Meatloaf with Brown Sugar Glaze

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This easy Crockpot meatloaf with brown sugar glaze is rich, slightly sweet, and impossibly moist. The glaze caramelizes around the edges while the middle stays tender, and it’s a hands-off dinner that saves busy weeknights.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • 2 large eggs, lightly beaten
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup whole milk
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup packed brown sugar (dark or light)
  • 1/4 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare the foil sling: Tear off two long sheets of aluminum foil, each about 18 inches long. Fold each one lengthwise into a strip about 3 inches wide. Lay them in your Crockpot in a cross shape, with the ends hanging over the sides. Lightly spray the foil with nonstick cooking spray.
  2. Sauté the onion and garlic (optional but recommended): Heat a small skillet over medium heat with a teaspoon of oil. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Let it cool for a few minutes.
  3. Mix the meatloaf ingredients: In a large bowl, combine the ground beef, breadcrumbs, beaten eggs, sautéed onion and garlic, milk, ketchup, Worcestershire sauce, salt, pepper, and smoked paprika. Use your hands to gently mix everything together just until evenly distributed, about 30 seconds.
  4. Shape the meatloaf: Transfer the meat mixture to the foil-lined Crockpot. Shape it into a loaf shape, about 8 inches long and 4 inches wide, with uniform thickness.
  5. Make the glaze: In a small bowl, whisk together the brown sugar, ketchup, apple cider vinegar, Dijon mustard, and garlic powder until smooth.
  6. Apply the glaze: Pour about half of the glaze over the top of the meatloaf, spreading it evenly with the back of a spoon. Reserve the remaining glaze for later.
  7. Cook on low: Cover the Crockpot with the lid and cook on low for 4 to 5 hours. The internal temperature should reach 160°F.
  8. Apply the remaining glaze: About 30 minutes before serving, carefully open the Crockpot and spread the remaining glaze over the top of the meatloaf. Replace the lid and let it cook for the last 30 minutes.
  9. Rest and serve: When the meatloaf is done, turn off the slow cooker. Use the foil sling to lift the meatloaf out and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
  10. Slice and serve: Use a sharp knife to cut the meatloaf into 1-inch slices. Spoon any juices from the bottom of the Crockpot over the slices for extra moisture and flavor.

Notes

Don’t overmix the meat to keep it tender. Use a meat thermometer to check for 160°F internal temperature. Let the meatloaf rest for 10 minutes before slicing. The foil sling makes lifting the meatloaf out easy and cleanup simple. For leaner meats, add a tablespoon of olive oil or an extra egg to prevent dryness.

Nutrition

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

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