Slow Cooker Meatloaf

Slow Cooker Meatloaf

4 of 5 (44)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 234.2
  • Total Fat: 6.4 g
  • Cholesterol: 116.3 mg
  • Sodium: 189.2 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 27.1 g

View full nutritional breakdown of Slow Cooker Meatloaf calories by ingredient
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This meatloaf has the best of both worlds: a great crust and a moist interior! The trick is lining your slow cooker and creating a water bath. Trust me, it's worth the effort!
This meatloaf has the best of both worlds: a great crust and a moist interior! The trick is lining your slow cooker and creating a water bath. Trust me, it's worth the effort!

Number of Servings: 4


    Meat loaf
    1 large egg, beaten
    1 tablespoon skim milk
    1 teaspoon Dijon mustard
    1 tablespoon Worcestershire sauce
    1 slice whole-grain bread
    1 tablespoon tomato paste
    1/2 medium onion, diced (about 1/2 cup)
    1/2 teaspoon dried thyme
    1/4 teaspoon black pepper
    1 pound extra lean (91/9) ground beef

    1/4 cup no salt added ketchup
    1 tablespoon brown sugar
    1 teaspoon no salt added tomato paste


The soaked bread is called a panade, and it provides moisture and adds structure to the meatloaf.
You can use a leaner beef or even turkey with this recipe, if you prefer.
Like it spicy? Add a pinch of red pepper flakes to the sauce and to the meatloaf.
The leftovers make a great sandwich.

Love the slow cooker? Don't miss 14 Healthy and Delicious Slow Cooker Chicken Recipes


Combine the egg, milk, mustard, and Worcestershire sauce in a large mixing bowl. Tear or chop the bread into small cubes, add to the egg mixture and soak for about 5 minutes.
Add the remaining meatloaf ingredients and combine, using a fork.
Coat an 8-inch round glass or metal baking dish with nonstick spray. Transfer the meat to the dish and form into a meatloaf shape. Pour 1/2 cup water into the slow cooker liner to create a water bath for the baking dish. Set on low and cover. Cook for 6-8 hours.

One hour before eating, combine the sauce ingredients in a small dish.

Remove the lid from the slow cooker, and carefully (using an oven mitt or dry towel) remove the baking dish holding the meatloaf. Over a large bowl, slowly tilt the meatloaf to remove the fat that has pooled in the bottom of the dish. Pour the sauce over the meatloaf.
Return to the slow cooker, replace the lid and cook 1 more hour. Remove the meatloaf from the slow cooker, and cool slightly before serving.

Serving Size: Makes 8 slices, 2 slices per serving. (About 4 ounces per serving)

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Member Ratings For This Recipe

  • 53 of 53 people found this review helpful
    I make a 4 lb meatloaf in the large crock-pot by mixing all ingredients then put it in the sprayed crock, then I divide the meat down the middle so it will cook all the way through. I then have 2 large meatloafs - 1 for now and 1 to freeze for later.
    This works well in 4 hours on high. Turkey too!
    - 11/26/12

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  • Very Good
    31 of 35 people found this review helpful
    To everyone who is confused about the recipe. You need to read the instructions again.The bread is part of the recipe. It gets soaked in the eggs and then mixed into the meat.
    Put your meatloaf mixture into a loaf pan
    Put water inside your slow cooker
    Put the loafPAN in the slow cooker
    - 1/29/13

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  • 30 of 32 people found this review helpful
    I've never used the shaped pan nor water bath method, and get fantastic meatloafs out of the slow cooker. You merely need to spray the bottom of the slow cooker with non-stick spray and place the loaf shaped meat into the slow cooker. If the loaf is reasonably firm, it will retain sufficient shape. - 11/26/12

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  • 26 of 26 people found this review helpful
    Very interesting recipe. When I make meatloaf I use oatmeal (old-fashioned steel cut) in place of bread or soda crackers. Gives it more protein and less carbs. I haven't done one in the crock-pot (slow-cooker) before, but sounds like a great plan for a busy day. Will definitely be trying it out. - 3/11/13

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  • Very Good
    17 of 18 people found this review helpful
    Very good. I added finely chopped broccoli and carrots for extra nutrition, as well as basil and garlic. Will make again. - 2/26/13

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