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Best Easy Crockpot Meatloaf with Brown Sugar Glaze

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This Perfect Crockpot Meatloaf with Brown Sugar Glaze is a forgiving, hands-off dinner that makes you look like a hero. The slow cooker creates a steamy environment that keeps the meat incredibly tender, and the glaze caramelizes into a sticky, sweet crust.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 cup finely diced yellow onion
  • 4 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup ketchup
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3/4 cup ketchup (for glaze)
  • 1/2 cup packed light brown sugar (for glaze)
  • 1 tablespoon yellow mustard (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)

Instructions

  1. Prep the Panade: In a large mixing bowl, combine 1 cup of plain breadcrumbs with 1/2 cup of whole milk. Stir and let sit for 5 minutes until it forms a thick paste.
  2. Mix the Meatloaf Base: To the panade, add 2 pounds ground beef, 2 lightly beaten eggs, 1 cup finely diced yellow onion, 4 minced garlic cloves, 2 tablespoons Worcestershire sauce, 1/3 cup ketchup, 1 teaspoon dried parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
  3. Mix Gently: Use your hands to mix everything together gently until combined, being careful not to overmix.
  4. Prepare the Crockpot: Line a 6-quart slow cooker with a large piece of parchment paper or aluminum foil, leaving overhang on the sides to act as handles.
  5. Shape the Loaf: Turn the meat mixture onto the parchment sling and shape into a freeform loaf, about 6-7 inches long and 3-4 inches wide.
  6. Make the Glaze: In a small bowl, whisk together 3/4 cup ketchup, 1/2 cup packed light brown sugar, 1 tablespoon yellow mustard, and 1 tablespoon apple cider vinegar.
  7. First Glaze Layer: Pour about half of the glaze over the meatloaf and spread evenly over the top and sides. Reserve the rest.
  8. Cook: Place the lid on the slow cooker. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until internal temperature reaches 160°F (71°C).
  9. Second Glaze Layer: About 30 minutes before cooking is done, spread the remaining glaze over the top of the meatloaf. Replace the lid and finish cooking.
  10. Rest Before Slicing: Carefully lift the meatloaf out using the parchment sling and transfer to a cutting board. Let rest for 10-15 minutes before slicing. Serve with juices from the crockpot spooned over the top.

Notes

Don’t skip the panade (milk-soaked breadcrumbs) as it’s key for a tender meatloaf. Use a meat thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute. The parchment sling makes cleanup easy.

Nutrition

Keywords: crockpot meatloaf, slow cooker meatloaf, brown sugar glaze meatloaf, easy meatloaf, comfort food, potluck recipe

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