Dinner

Slow Cooker Meatloaf Recipe

ByMaya Arden February 18, 2026February 18, 2026

Introduction

This slow cooker meatloaf is a comforting, hands-off dinner that comes out tender and flavorful every time. With simple ingredients and a rich glaze, it’s perfect for busy weeknights or cozy family meals.

A white round slow cooker contains a thick meatloaf sliced into five large pieces, showing a textured inside with bits of green and white vegetables mixed throughout the brown ground meat. The top of the meatloaf is covered in a shiny, smooth red sauce, spread evenly in strips parallel to the slices, sprinkled lightly with green herbs. The inside of the slow cooker around the meatloaf shows cooked juices and small bits of the meatloaf crust. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
1 cup diced white onion

1 cup diced red or green bell pepper
⅓ cup ketchup

¼ cup milk
½ tsp onion powder

1 tsp salt
½ tsp pepper
25 saltine crackers, crushed

2 lbs ground beef (7% – 10% fat)
1 cup ketchup (for sauce)
1 Tbsp brown sugar

1 tsp mustard
1 tsp Worcestershire sauce (optional)

Instructions

Step 1: In a large bowl, combine the eggs, diced onion, diced bell pepper, ⅓ cup ketchup, milk, onion powder, salt, and pepper. Add the crushed saltine crackers and mix together using clean hands.

Step 2: Add the ground beef and gently mix until the ingredients just come together. Avoid over-mixing to keep the meatloaf tender.
Step 3: Spray a 6-quart slow cooker with non-stick spray. Shape the meat mixture into a loaf and place it at the bottom of the slow cooker. If the mixture feels too wet, add more crushed saltines to help it hold together.
Step 4: Cover and cook on LOW for 5 to 6 hours without opening the lid during cooking.

Step 5: After cooking, carefully scoop out and discard any fat from the slow cooker.
Step 6: In a small bowl, mix together 1 cup ketchup, brown sugar, mustard, and Worcestershire sauce (if using). Spoon this sauce over the meatloaf.
Step 7: Cover and cook on LOW for an additional 30 minutes to heat the sauce. Serve warm and enjoy!

Tips & Variations

For extra moisture, substitute half the milk with beef broth.
Try adding finely chopped garlic or herbs like parsley for more flavor.
If you prefer a firmer texture, add an extra 5–10 crushed saltines.

Use ground turkey or chicken for a lighter version, adjusting cooking time as needed.

Storage

Let the meatloaf cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual slices or heat in a covered pan over low heat until warmed through. You can also freeze cooked meatloaf slices for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

This image shows a cooked meatloaf inside a white slow cooker on a white marbled surface. The meatloaf is sliced into five thick pieces, each with a rough, crumbly texture in a light brown color with chunks of green and white throughout, representing vegetables or seasoning. The top of each slice is covered with a smooth, glossy red tomato sauce, slightly dripping down the sides. The inside appears moist with small bits of seasoning and herbs sprinkled on the sauce. The dish has a hearty, rustic look with the meatloaf snugly fitting into the round white cooker, and some browned bits sticking to the cooker’s base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf without a slow cooker?

Yes, you can bake the meatloaf in a preheated oven at 350°F (175°C) for about 50 to 60 minutes. Add the sauce in the last 10-15 minutes of baking to avoid burning.