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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/crockpot-meatloaf-with-roasted-vegetables-and-sweet-ketchup-glaze-recipe/