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Easy Crockpot Meatloaf: Best Brown Sugar Glaze

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A tender, juicy slow cooker meatloaf featuring a sticky, caramelized brown sugar and ketchup glaze. This recipe uses an 80/20 beef blend and a specific glaze timing technique to ensure a perfect texture without the mess.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain dry breadcrumbs
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 large eggs, room temperature
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup (for meat mixture)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 cup packed brown sugar (for glaze)
  • 1/2 cup ketchup (for glaze)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard

Instructions

  1. Lightly spray the inside of a 4-6 quart slow cooker insert with non-stick cooking spray.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, diced onion, minced garlic, eggs, Worcestershire sauce, 1/4 cup ketchup, salt, pepper, parsley, and garlic powder. Mix by hand until just combined; do not overmix.
  3. Lay a large sheet of aluminum foil on a flat surface. Scoop the meat mixture onto the center and shape into a loaf (approx. 10 inches long). Wrap the foil loosely around the loaf to help it hold its shape, leaving the top open.
  4. Place the foil-wrapped meatloaf into the slow cooker. Pour any remaining juices from the bowl over the top.
  5. Cover and cook on High for 3-4 hours or Low for 6-7 hours, until the internal temperature reaches 155°F (68°C).
  6. While the meat cooks, whisk together the brown sugar, 1/2 cup ketchup, apple cider vinegar, and yellow mustard in a small bowl. Microwave for 15-20 seconds if needed to dissolve sugar clumps.
  7. Once the meat reaches 155°F, remove the lid. Pour the glaze evenly over the meatloaf and spread to cover the surface.
  8. Return to the slow cooker, uncovered, and cook on High for another 30-60 minutes until the internal temperature reaches 160°F (71°C) and the glaze is sticky.
  9. Carefully lift the meatloaf out using the foil or a spatula. Place on a cutting board and let rest for at least 10 minutes before slicing into 1-inch thick slices.

Notes

Use 80/20 ground beef to prevent dryness. Do not overmix the meat to avoid a dense texture. Timing the glaze addition in the last hour is crucial for caramelization. Let the meatloaf rest for 10 minutes before slicing to retain juices.

Nutrition

Keywords: crockpot meatloaf, slow cooker meatloaf, brown sugar glaze, easy dinner, weeknight meals, ground beef recipes, comfort food

Find it online: https://lindabake.com/easy-crockpot-meatloaf-best-brown-sugar-glaze/