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Cozy Crockpot Meatloaf with Brown Sugar Ketchup Glaze

crockpot meatloaf with brown sugar ketchup glaze - featured image
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A tender, juicy meatloaf cooked low and slow in the crockpot, topped with a sweet-tangy brown sugar ketchup glaze that caramelizes into a sticky crust. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 lbs (900 g) ground beef (80/20)
  • 1 cup (120 g) breadcrumbs (plain or Italian-style)
  • 1/2 cup (120 ml) milk (whole or any milk)
  • 1 large egg
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (120 ml) ketchup
  • 1/4 cup (50 g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Line a 6-quart slow cooker with parchment paper or aluminum foil, leaving overhang for a sling. Lightly spray with non-stick cooking spray.
  2. Optional: In a small skillet over medium heat, sauté the chopped onion in a drizzle of olive oil for 3-4 minutes until soft. Add minced garlic and cook 30 seconds more. Let cool slightly.
  3. In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, sautéed onion and garlic (or raw), Worcestershire sauce, dried thyme, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  4. Transfer the meat mixture to the prepared slow cooker and shape into a rounded loaf, leaving about 1 inch of space between the meat and the sides of the crock.
  5. In a small bowl, whisk together ketchup, packed brown sugar, apple cider vinegar, and Dijon mustard until smooth.
  6. Spoon about half of the glaze over the top of the meatloaf, spreading evenly. Reserve the remaining glaze.
  7. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Avoid opening the lid during cooking.
  8. About 30 minutes before serving, spoon the remaining glaze over the top of the meatloaf. Replace the lid and continue cooking.
  9. Once the meatloaf reaches an internal temperature of 160°F (71°C), use the parchment or foil sling to lift it out of the slow cooker. Transfer to a cutting board and let rest for 10 minutes before slicing. Serve warm.

Notes

For best results, use 80/20 ground beef and cook on LOW. The milk-soaked breadcrumbs (panade) ensure a tender texture. Applying the glaze in two layers creates a caramelized crust. Let the meatloaf rest for 10 minutes before slicing to retain juices.

Nutrition

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

Find it online: https://bitesienna.com/cozy-crockpot-meatloaf-with-brown-sugar-ketchup-glaze/