Juicy and delicious Crockpot Meatloaf stuffed with melty cheese and prepared in the slow cooker! Enjoy classic comfort food with ease using this tender Meatloaf recipe, perfect for a stress-free dinner that’s ready by the time you arrive home!
If you’re a fan of meatloaf, be sure to check out more of my simple and tasty recipes like this air fryer meatloaf, keto meatloaf (it involves bacon!), or our current favorite Lipton onion soup meatloaf!
When life is too hectic, and you need some seriously good food without serious effort, this crockpot meatloaf should always be the answer. It has all the flavor and texture you love in a classic meatloaf recipe, except you don’t need to keep an eye on the oven. You can just add your ingredients to the crockpot and walk away.
This easy slow cooker meatloaf recipe is a perfectly tender and cheesy dinner topped with a lip-smacking honey-sriracha glaze—and it’s just so good! If you enjoy a good homemade meal, there is absolutely no reason this recipe should not be on your dinner menu, along with those mashed potatoes and slow cooker bread.
Why This Crockpot Meatloaf Recipe Works
- Tender meat: Meatloaf cooked in the crockpot will never turn out dry or tough because slow-cooked meat results in a tender and super juicy meal.
- Easy prep: Put it together in the morning, set it in the slow cooker, and come home to a cheesy dinner ready to be devoured. It’s a great way to end a long day.
- Big flavor: This great recipe hits it out of the park in the flavor department. There’s literal melty cheese stuffed in the middle!
Ingredients You’ll Need
This crockpot meatloaf recipe is ideal for busy weeknights. It features savory beef, mozzarella cheese, sweet sriracha glaze, and tangy barbecue sauce, resulting in a flavor combination that you’ll definitely love! For exact measurements, refer to the recipe card at the end of this post.
- Ground Beef: For the best meatloaf, always use 80% to 85% lean ground beef. You could also use ground turkey or ground chicken, too.
- Panko Breadcrumbs: The crumbs add texture and help hold the meatloaf together.
- Yellow Onion: For this recipe, I shred the onion because it mixes in better.
- Garlic: If you don’t have fresh garlic, about a teaspoon of garlic powder will do.
- Italian Seasoning: You can use any blend of herbs to add a depth of flavor.
- Salt & Fresh Ground Black Pepper: A simple seasoning to enhance all the flavors.
- Ground Mustard: I love using mustard for a touch of tanginess and warmth.
- Egg: Acts as a binder.
- Milk: Adds moisture and tenderness to the meatloaf. You can use non-dairy milk, too.
- Worcestershire Sauce: Provides some zest with its tangy, savory, sweet, and salty flavors.
- Shredded Mozzarella Cheese: Melts inside the meat for a gooey, cheesy center.
- Glaze: I make the tangy glaze using a combination of barbecue sauce, ketchup, honey, and Sriracha.
How to Make Meatloaf In a Slow Cooker
Making a juicy meatloaf has never been easier than with this crockpot method. It holds together when slicing and tastes so darn good, thanks to the glaze and all that cheese! It’s a delicious meal, and, mark my words, the whole family will be asking for seconds.
- Mix the ingredients. In a large bowl, combine the ground beef, bread crumbs, seasonings, onions, sauces, eggs, and milk. For this part, I advise using your hands because it allows for a gentler and more thorough combining of the ingredients.
- Prep your crockpot. Line a slow cooker with aluminum foil and grease it with cooking spray.
- Add meatloaf ingredients: Transfer half of the meat mixture to the slow cooker and press it down. Top with shredded mozzarella cheese and add the rest of the meat mixture over the cheese.
- Shape the meat into a loaf. Grease your hands with cooking spray so it’s less of a sticky situation, and shape the meatloaf.
- Glaze. Add half of the glaze on top of the meat loaf; cover and cook on Low for 6 hours or cook it on High for 3 to 4 hours. Meatloaf is done when its internal temperature reaches 160˚F on an Instant Read Thermometer.
- Lift out the meatloaf by holding onto the foil. Transfer it to a baking dish and top it with the remaining glaze.
- Broil briefly. Pop it under the broiler for 4 minutes or until browned.
- Rest and serve. Let it rest for 10 minutes, then serve.
Oven Method
- Prepare as directed, then shape the meatloaf, transfer it to a foil-lined loaf pan or baking dish, and spread it with half of the glaze. Bake at 350˚F for 55 to 65 minutes.
- When finished baking, spread the rest of the glaze over the Meatloaf and continue to cook for 4 to 5 minutes or until the glaze is nicely browned. Remove from oven; let rest for 10 minutes before slicing.
Recipe Tips
- Don’t overmix: Use your hands to mix the ingredients gently. Overmixing can lead to a dense, tough meatloaf, so aim for a mix that’s just combined to keep it tender and juicy.
- Cheese Options: While mozzarella is a classic, try it with other melty cheeses like cheddar or gouda.
- Check the Temp: Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160°F. It ensures that it’s fully cooked and safe to eat.
- Let It Rest: Giving your meatloaf time to rest after cooking allows the juices to redistribute, ensuring a moist and flavorful bite every time.
- Use the foil: The aluminum foil isn’t just for easy cleanup, but it also helps in lifting the meatloaf out of the crockpot without it falling apart.
Serving Suggestions
For those busy nights or when you’re planning for the next day, this easy recipe comes with some practical side dishes. When serving a slice of homemade meatloaf, I have a couple of go-to’s that never fail me. Mashed Sweet Potatoes and Creamy Mashed Cauliflower are my absolute favorites. But when I’m looking to jazz things up, I turn to Roasted Green Beans and a crunchy Red Cabbage Slaw.
Storing and Reheating Leftovers
Enjoy your meatloaf freshly made or reheat it for a delicious meal on busy days – it’s perfect for simplifying mealtime without sacrificing taste!
- Fridge: Transfer leftovers to an airtight container and store them in the fridge for 3 to 4 days.
- Freezer: You can also freeze meatloaf by transferring slices to airtight, freezer-safe containers and storing them in the freezer for up to 3 months. Defrost overnight in the fridge.
- Reheat: You can warm up your crockpot meatloaf by microwaving it for a minute or two or by heating it in the oven at 350˚F for about 12 to 15 minutes.
More Delicious Meatloaf Recipes
-
Prep the crockpot. Line a 6-quart slow cooker (or larger) with a sheet of aluminum foil. Grease the foil with cooking spray and set aside.
-
Combine the beef mixture. In a large mixing bowl, combine the ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until well combined, but do not overmix.
-
Shape the loaf. Divide the beef mixture in half. Press one-half of the meat into the bottom of the foil-lined slow cooker. Arrange the shredded mozzarella down the center, leaving about 1/2-inch space around the sides. Top with the remaining meat mixture, shape it into a loaf and press around to seal the edges. Set aside.
-
Make the glaze. In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce. Brush half of the glaze over the meatloaf. Reserve the remaining half for later.
-
Cook. Cover and cook on Low for 6 hours or on High for 3 to 4 hours. Meatloaf is done when its internal temperature reaches 160˚F on a meat thermometer.
-
Broil. Lift out the meatloaf by holding onto the foil; transfer it to a baking dish and top with the rest of the glaze. Put it under the broiler for 3 to 4 minutes or until the top is browned. Remove from oven and let it rest for 10 minutes.
-
Serve. Garnish with parsley, cut, and serve.
- Meat Mixture: For a tender outcome, mix the ingredients with your hands.
- Cheese: Mozzarella is a favorite, but try it with cheddar or gouda.
- Temperature: Keep a meat thermometer handy to hit that perfect 160°F.
- Rest Before Serving: Let the meatloaf sit a bit after cooking. This locks in those savory juices for a tastier bite.
- Foil: That sheet of aluminum foil does double duty. It makes clean-ups a breeze and makes lifting the loaf from the crockpot easier.
- Make Ahead Meatloaf: Prepare and shape the meatloaf in advance; cover and refrigerate for up to 8 hours. Place in the slow cooker, and cook as directed.
- Storage: Store cooked & cooled meatloaf in an airtight container. Refrigerate for up to 4 days. Cut the meatloaf into slices and freeze it in freezer bags for up to 3 months.
Serving: 1 Slice | Calories: 363 kcal | Carbohydrates: 20 g | Protein: 25 g | Fat: 20 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 98 mg | Sodium: 834 mg | Potassium: 432 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 254 IU | Vitamin C: 2 mg | Calcium: 264 mg | Iron: 3 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
