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Perfect Crockpot Meatloaf with Brown Sugar Glaze

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This crockpot meatloaf is incredibly moist and tender, topped with a sweet and tangy brown sugar glaze that caramelizes perfectly. It’s a set-it-and-forget-it comfort food classic that will make you wonder why you ever used the oven.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • 1 cup milk
  • 2 large eggs, lightly beaten
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 2 tablespoons Worcestershire sauce
  • ⅓ cup ketchup
  • ½ cup ketchup
  • ⅓ cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions

  1. Prep your crockpot liner. Tear off two long pieces of aluminum foil and lay them in a cross shape inside your slow cooker. Let the ends hang over the edges—these become your sling for lifting the finished meatloaf out. Lightly spray the foil with non-stick cooking spray.
  2. Hydrate the breadcrumbs. In your large mixing bowl, combine the 1 cup of plain breadcrumbs with 1 cup of milk. Stir and let it sit for 5 minutes.
  3. Add the flavor base. To the hydrated breadcrumbs, add the 2 beaten eggs, 1 cup finely diced onion, 3 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, 2 tablespoons Worcestershire sauce, and ⅓ cup ketchup. Stir everything together until well combined.
  4. Add the beef. Crumble the 2 pounds of ground beef over the top of the mixture. Use your hands to gently mix everything together. Don’t squeeze or overwork the meat. Just fold and combine until you can’t see any more streaks of raw beef.
  5. Shape the loaf. Transfer the meat mixture to the foil-lined crockpot. Shape it into a loaf shape, leaving at least an inch of space between the meat and the sides of the slow cooker. Don’t pack it down—just gently form it into a rounded, slightly domed loaf.
  6. Make the glaze. In a small bowl, whisk together ½ cup ketchup, ⅓ cup packed brown sugar, 2 tablespoons apple cider vinegar, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, and a pinch of cayenne if you’re using it. Stir until the brown sugar is mostly dissolved.
  7. Apply the glaze. Pour about half of the glaze over the top of the meatloaf. Spread it gently with a spoon or brush, letting it drip down the sides. Reserve the remaining glaze for later.
  8. Cook low and slow. Put the lid on your crockpot and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours. Low is better here.
  9. Apply the second glaze layer. About 30 minutes before the meatloaf is done, carefully open the lid and spoon the remaining glaze over the top.
  10. Check for doneness. The meatloaf is done when it reaches an internal temperature of 160°F in the center.
  11. Rest before slicing. Use the foil sling to lift the meatloaf out of the crockpot and transfer it to a cutting board. Let it rest for 10-15 minutes.
  12. Slice and serve. Use a sharp knife to cut thick, even slices. Spoon any accumulated juices from the foil or the crockpot over the top. Serve immediately.

Notes

Don’t skip the foil sling—it makes lifting the meatloaf out cleanly. For a firmer texture, cook on high. Double the glaze if you like extra. Let the meatloaf rest for 10-15 minutes before slicing to keep it from falling apart.

Nutrition

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

Find it online: https://rowanrecipes.com/perfect-crockpot-meatloaf-with-brown-sugar-glaze/