Crockpot Meatloaf with Roasted Vegetables and Sweet-Ketchup Glaze Recipe

Introduction

This Crockpot Meatloaf is a comforting, hands-off dinner that combines juicy beef with savory vegetables cooked to perfection. With a sweet and tangy topping and tender sides, it’s an easy meal to come home to any day of the week.

Ingredients

• 2 pounds ground beef (80/20)
• 2 large eggs (lightly beaten)
• 1 cup plain breadcrumbs
• 1 cup whole milk
• 1 onion (finely chopped)
• 1 green bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ cup ketchup (for topping)
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard
• 4 russet potatoes (washed and cut into 1-inch cubes)
• 1 pound baby carrots (washed)
• 1 onion (peeled and cut into large chunks)
• 2 tablespoons olive oil
• 1 packet onion soup mix (dry)

Instructions

1. Step 1: In a large mixing bowl, combine ground beef, eggs, breadcrumbs, milk, finely chopped onion, bell pepper, garlic, Worcestershire sauce, ketchup, salt, pepper, thyme, and smoked paprika. Mix gently until just combined; avoid overmixing.
2. Step 2: Shape the mixture into a loaf that fits inside your slow cooker. For easier removal, place parchment paper or foil at the bottom of the crockpot if desired.
3. Step 3: In another large bowl, toss cubed potatoes, baby carrots, and onion chunks with olive oil. Sprinkle with dry onion soup mix and stir until the vegetables are evenly coated.
4. Step 4: Place the meatloaf in the center of the slow cooker, then arrange the seasoned vegetables evenly around it.
5. Step 5: Cover and cook on Low for about 6 hours, or until the meatloaf’s internal temperature reaches 160°F and the vegetables are tender.
6. Step 6: About 30 minutes before serving, whisk together ketchup, brown sugar, and mustard. Spread this topping evenly over the meatloaf, cover, and continue cooking until the topping is glossy and set.
7. Step 7: Carefully lift the meatloaf from the crockpot using the parchment paper or large spatulas. Let it rest for 10 minutes before slicing. Serve along with the cooked vegetables.

Tips & Variations

• For extra flavor, add a splash of soy sauce or a dash of hot sauce to the meat mixture.
• Substitute ground beef with a mix of beef and pork for a richer taste.
• Use gluten-free breadcrumbs to accommodate dietary restrictions.
• Swap baby carrots for parsnips or sweet potatoes for a different vegetable twist.

Storage

Store leftover meatloaf and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven until warmed through. For longer storage, freeze the meatloaf in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the meatloaf on high instead of low?

Yes, but cooking on high will reduce the cooking time to about 3 to 4 hours. Be sure to check the internal temperature to ensure it reaches 160°F before serving.

Can I prepare this meatloaf without the vegetables?

Absolutely. You can cook just the meatloaf alone in the crockpot. Keep in mind cooking time may be slightly shorter without the vegetable layer around it.

Crockpot Meatloaf with Roasted Vegetables and Sweet-Ketchup Glaze Recipe

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★★★★★

4.8 from 112 reviews

This Crockpot Meatloaf recipe offers a comforting, hands-off meal that’s packed with flavor and accompanied by tender potatoes, carrots, and onions. Slow-cooked to perfection, the meatloaf stays juicy inside while topped with a sweet and tangy glaze that caramelizes beautifully. Ideal for busy weeknights or hearty family dinners, this dish brings the classic meatloaf experience with minimal effort and maximum taste.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatloaf

• 2 pounds ground beef (80/20)
• 2 large eggs (lightly beaten)
• 1 cup plain breadcrumbs
• 1 cup whole milk
• 1 onion (finely chopped)
• 1 green bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika

Topping

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard

Vegetables

• 4 russet potatoes (washed and cut into 1-inch cubes)
• 1 pound baby carrots (washed)
• 1 onion (peeled and cut into large chunks)
• 2 tablespoons olive oil
• 1 packet onion soup mix (dry)

Instructions

1. Prepare the Meat Mixture: In a large mixing bowl, combine ground beef, lightly beaten eggs, breadcrumbs, milk, finely chopped onion, green bell pepper, minced garlic, Worcestershire sauce, ketchup, kosher salt, black pepper, dried thyme, and smoked paprika. Mix gently until just combined, being careful not to overmix to keep the meatloaf tender.
2. Shape the Meatloaf: Form the mixture into a loaf shape that fits comfortably inside your slow cooker. For easier removal later, optionally line the bottom of the crockpot with parchment paper or aluminum foil.
3. Prepare the Vegetables: In a large bowl, combine the cubed potatoes, baby carrots, and large onion chunks. Drizzle the vegetables with olive oil and toss to coat evenly. Sprinkle the dry onion soup mix over the vegetables and stir until they are well seasoned.
4. Assemble in Crockpot: Place the shaped meatloaf in the center of the slow cooker. Arrange the seasoned vegetables evenly around the meatloaf. Cover with the lid and cook on Low for about 6 hours, or until the internal temperature of the meatloaf reaches 160°F and the vegetables are tender.
5. Add the Topping: About 30 minutes before serving, whisk together ketchup, brown sugar, and yellow mustard in a small bowl. Spread this topping evenly over the meatloaf in the crockpot. Cover again and continue cooking until the topping is set and glossy.
6. Serve: Carefully lift the meatloaf out of the crockpot using the parchment paper or large spatulas, and transfer it to a cutting board. Let it rest for 10 minutes before slicing. Serve the meatloaf slices alongside the cooked vegetables for a comforting meal.

Notes

• For easier cleanup, line the crockpot with parchment paper or foil before placing the meatloaf.
• Do not overmix the meat mixture to avoid a dense, tough meatloaf.
• The internal temperature should reach 160°F for safe consumption of ground beef.
• You can substitute ground beef with ground turkey if preferred, but the texture may differ.
• Vegetables can be customized or swapped based on preference but consider similar cooking times.
• If your crockpot runs hot, check for doneness earlier to prevent overcooking.

Keywords: crockpot meatloaf, slow cooker meatloaf, easy meatloaf recipe, crockpot dinner, comfort food, slow-cooked meatloaf with vegetables