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Easy Crockpot Meatloaf with Brown Sugar Glaze Recipe

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This crockpot meatloaf with brown sugar glaze is tender, juicy, and topped with a sticky-sweet caramelized glaze. It’s a hands-off, set-it-and-forget-it comfort food that’s perfect for busy weeknights or Sunday dinners.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 1 cup breadcrumbs (plain or Italian)
  • ½ cup milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ⅓ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ cup brown sugar, packed
  • ½ cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder

Instructions

  1. Prepare the foil sling: Tear off two long sheets of aluminum foil, each about 18 inches long. Lay them in a cross pattern in the bottom of your slow cooker. Lightly spray with nonstick cooking spray.
  2. Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs have absorbed the milk and turned into a paste.
  3. Mix the meatloaf: Add the ground beef, beaten eggs, diced onion, minced garlic, ⅓ cup ketchup, 2 tablespoons Worcestershire sauce, Dijon mustard, salt, pepper, thyme, and smoked paprika to the bowl with the panade. Use your hands to gently mix until just combined (about 30 seconds). Do not overmix.
  4. Shape the meatloaf: Transfer the meat mixture to the center of the foil sling. Shape into a loaf about 8 inches long, 4 inches wide, and 2 inches high. Leave at least an inch of space around the edges.
  5. Make the glaze: In a small bowl, whisk together the packed brown sugar, ½ cup ketchup, apple cider vinegar, 1 teaspoon Worcestershire sauce, and garlic powder until smooth.
  6. Glaze the meatloaf: Spoon about half of the glaze over the top and sides of the meatloaf. Spread evenly with a pastry brush or spoon. Reserve the remaining glaze.
  7. Cook: Cover the slow cooker and cook on LOW for 4 hours. Do not open the lid during cooking.
  8. Apply the final glaze: After 4 hours, carefully open the lid. Spoon the remaining glaze over the top of the meatloaf. Let it cook uncovered for another 15-20 minutes to thicken and caramelize.
  9. Rest and serve: Using the foil sling, carefully lift the meatloaf out of the slow cooker and transfer to a cutting board. Let rest for 10 minutes before slicing into 1-inch thick pieces. Spoon any extra glaze from the bottom of the slow cooker over the top.

Notes

Don’t use lean ground beef; 80/20 is essential for moisture. Line the crockpot with a foil sling for easy removal. Let the meatloaf rest for 10 minutes before slicing. Double the glaze if you want extra for serving. All slow cookers vary; check internal temperature (160°F) if unsure.

Nutrition

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

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