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You know, I’ve made meatloaf a hundred ways — in the oven, in a cast iron pan, even once in a Dutch oven on a camping trip (don’t ask — it almost worked). But the first time I tried this Slow Cooker Meatloaf, I was hooked. There’s something about letting that loaf bubble away all afternoon while you get on with your day — errands, laundry, or maybe just putting your feet up with a good book — that feels so downright comforting.

My mom used to make a version of this on Sunday afternoons while we all drifted in and out of the kitchen, stealing glances and asking, “Is it ready yet?” Funny how those smells alone can pull you right back home, no matter how grown your kids get.

Why You’ll Love This Recipe

Easy, Hands-Off Cooking: Toss it in the slow cooker and let it do the work.
Moist and Flavorful: Thanks to milk, eggs, and that stuffing mix — no dry meatloaf here!
Classic Glaze: Sweet, tangy, and just sticky enough when broiled.
Feeds a Crowd: This makes enough for a hearty family dinner and a leftover sandwich or two.
Simple, Familiar Ingredients: Nothing fancy — just pantry staples and a little patience.

Ingredients

For the Meatloaf:

2 pounds ground beef
1 yellow onion, minced (save some for the glaze)
12 ounces dried stuffing mix
1½ cups milk
2 eggs
Salt and pepper, to taste

For the Glaze:

1½ cups ketchup
¼ cup light brown sugar
2 tablespoons minced onion (from above)
2 teaspoons white vinegar
1 tablespoon yellow mustard
½ teaspoon black pepper

Ingredient Notes & Tips:

If you don’t have stuffing mix, plain breadcrumbs work — just add a sprinkle of dried herbs for flavor.
Want a lighter version? Try half ground beef and half ground turkey.
The glaze is where you can play — a dash of hot sauce or smoked paprika gives it a nice twist.

Directions

Prep the Slow Cooker: First things first — line your slow cooker with foil. Be generous, leaving plenty hanging over the edges so you can lift the meatloaf out when it’s done. Saves on cleanup too — you’ll thank me later.
Mix the Glaze: Grab a small bowl and stir together the ketchup, brown sugar, vinegar, mustard, minced onion, and pepper. Give it a taste — it should be sweet and a little tangy. Set it aside while you tackle the meatloaf itself.
Make the Meatloaf: In a big mixing bowl, combine the ground beef, remaining onion, stuffing mix, milk, eggs, and a good pinch of salt and pepper. Roll up your sleeves and mix it by hand until everything’s just combined — don’t overwork it or you’ll lose that tender texture we all love.
Shape and Cook: Shape the mixture into a loaf and settle it right in the foil-lined slow cooker. Spoon about ½ cup of your glaze over the top, spreading it around with the back of a spoon. Pop on the lid and cook on low for about 6–8 hours, or high for 3–4 hours. You’re looking for an internal temp of 160°F (71°C) — no guessing, just trust your thermometer.
Finish Under the Broiler: When it’s done, carefully lift the meatloaf out using the foil (two pairs of hands help here). Place it on a baking sheet, slather on about ⅔ cup more glaze, and slide it under the broiler for a few minutes — just until that glaze turns sticky and caramelized.
Serve: Slice it up while it’s warm, drizzle with any leftover glaze, and gather everyone around the table.

Serving Suggestions

This meatloaf practically begs for creamy mashed potatoes — that’s my go-to pairing. If I’m feeling extra fancy, I’ll whip in a bit of cream cheese for ultra-smooth spuds.

Roasted vegetables like carrots or Brussels sprouts roast up beautifully while the meatloaf cooks — toss them in olive oil, salt, and pepper, and slide into the oven when you’re about 30 minutes out.

If you’d rather keep it light, some crisp steamed broccoli with a squeeze of lemon hits the spot — a little green on the plate always makes me feel like I’m doing something right.

Storage Tips

Leftovers? Lucky you. Wrap slices tightly or store in an airtight container. It’ll keep in the fridge for about 3–4 days. For reheating, I like to microwave slices with a damp paper towel on top so they stay moist — or wrap in foil and warm gently in a 300°F oven.

Got extra glaze? Use it on a sandwich with a thick slab of meatloaf the next day — trust me, cold meatloaf sandwiches are one of life’s under-appreciated joys.

Variations to Keep It Interesting

Swap the Meat: Mix half pork or turkey with the beef for a lighter or more complex flavor.
Add Veggies: Finely grated carrots or zucchini can go right in the loaf — sneaky and delicious.
Change the Glaze: Sub BBQ sauce for ketchup for a smokier finish.
Cheesy Surprise: Tuck a layer of shredded cheddar in the center for a melty middle.

Until Next Time

Well, friend, that’s my trusty Slow Cooker Meatloaf — the kind of recipe that feels like home and tastes even better the next day. If you give this a try, I’d love to hear about it. What did you serve alongside? Did your family go back for seconds — or thirds?

Pop your thoughts down in the comments, send me a photo, or share your own little meatloaf twist. I always love hearing how these recipes live in your kitchens, too.

Until next time — keep your slow cooker busy and your table full.

Slow Cooker Meatloaf

This hearty Slow Cooker Meatloaf is the easiest comfort food you’ll ever make. Juicy ground beef, flavorful stuffing mix, and a sweet-tangy glaze come together for a family dinner that practically cooks itself. Perfect for busy days when you still want a warm, homemade meal on the table.

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Prep Time 15

Cook Time 6

Total Time 6 15

Course Comfort Food, Dinner, Family Favorites, Slow Cooker

Cuisine American

Servings

Calories 450 kcal

Ingredients

2 pounds ground beef
1 yellow onion minced (save some for the glaze)
12 ounces dried stuffing mix
1½ cups milk
2 eggs
salt and pepper to taste
1½ cups ketchup
¼ cup light brown sugar
2 tablespoons minced onion (from above)
2 teaspoons white vinegar
1 tablespoon yellow mustard
½ teaspoon black pepper

Instructions

Line your slow cooker with foil, leaving extra hanging over the edges for easy lifting later.
In a small bowl, mix together ketchup, brown sugar, vinegar, mustard, minced onion, and black pepper. Taste and set aside.
In a large bowl, combine ground beef, remaining onion, stuffing mix, milk, eggs, salt, and pepper. Mix by hand until just combined.
Shape the meat mixture into a loaf and place it in the foil-lined slow cooker. Spoon about ½ cup of glaze over the top.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the internal temperature reaches 160°F (71°C).
Carefully lift the meatloaf out with the foil and place it on a baking sheet. Spread with about ⅔ cup more glaze.
Broil for a few minutes until the glaze is sticky and caramelized. Slice and serve warm with extra glaze if desired.

Notes

You can swap out the stuffing mix for breadcrumbs if you’d like a lighter texture, but the stuffing really boosts the flavor. Leftovers make fantastic meatloaf sandwiches the next day.