A hearty meatloaf recipe that requires little effort (the Crock-Pot does the work!) and is sure to please.
The first recorded recipe resembling meatloaf was supposedly found in an ancient Roman cookbook called Apicius, which describes mixing chopped meat (usually offal!) with wine and bread. In the 1800s, the invention of the meat grinder jump-started the evolution of this dish, bringing it to where it is today. In many American kitchens, meatloaf has become a classic and wholesome dinner option—and it just got a lot easier to make.
If the invention of the meat grinder was revolutionary for this recipe, then the common use of Crock-Pots today makes slow-cooking a breeze! All you need to do is mix the ingredients, mold them into a loaf shape, and let the Crock-Pot do the rest. The end result? A mouthwatering, nourishing dinner that the whole family will love.
Is Crock-Pot Meatloaf Healthy?
While meatloaf is obviously high in protein, it’s also high in carbs, making it very filling and rich. Meatloaf is especially enjoyable at the end of a long, busy day when you’ve burned a lot of calories, and it’s time to rest and replenish. To make meatloaf healthier, use sugar-free ketchup and consider replacing the brown sugar with coconut sugar, which has more nutrients than refined sugar but should still be used sparingly. For a low-fat meatloaf, I suggest using lean beef if possible or ground turkey.
Gluten-free breadcrumbs can replace regular breadcrumbs, and a plant milk can be used for a dairy-free version.
Bear in mind that this meatloaf is very satisfying, so it’s best served in smaller portions.
The Beauty of the Crock-Pot
Invented in the late 1930s, the slow cooker was originally made to cook cholent, a classic Sabbath stew eaten by Eastern European Jews. This dish is full of meat, beans, and potatoes, making it a hearty and satisfying meal, much like meatloaf. By the 1970s, when women started working outside the home, the Crock-Pot (as it was officially named), became a lifesaver when it came to easy cooking. Today, it’s a fairly common appliance, and if you don’t have one in your kitchen yet, I highly recommend making the investment. You can use it for so many recipes, all of which will afford you the luxury of kicking back and relaxing while the machine does the work.
How to make ahead and store
Meatloaf is best enjoyed fresh, but leftovers can easily be stored in an airtight container for up to 3 days. Alternatively, you can wrap it in foil and store in a freezer bag for up to 3 months. If you go this route, make sure to thaw leftovers in the fridge overnight before reheating. To reheat, bake in an oven-safe dish at 350°F for 20-30 minutes, or until the meatloaf is cooked through.
Serving Suggestions
Aside from the classic pairing of Mashed Potatoes, a honey-golden twist on this would be Mashed Sweet Potatoes. Both sides offer a creamy complement to this meaty masterpiece, which makes the meal even heartier.
For a lighter and brighter option, consider Brussels Sprouts and Carrots, roasted and seasoned to perfection.
Lastly, if you’re looking for a cold side dish, try this Broccoli and Cauliflower Salad. The crisp, fresh greens have just the right amount of creaminess that will not overpower the rich meat.
Ingredients
- 1 1/2 cups ketchup
- 1/4 cup light brown sugar
- 2 teaspoons apple cider vinegar
- 2 lbs ground beef
- 1 large yellow onion finely minced
- 1 cup dried breadcrumbs
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- In a small mixing bowl, combine the ketchup, light brown sugar, and apple cider vinegar. Stir well and set aside.
- Tear off a large strip of aluminum foil and press it into the bottom and up two of the sides of a 6-quart or larger Crock-Pot. Spray lightly with non-stick cooking spray.
- In a large bowl, combine the ground beef, minced yellow onion, dried breadcrumbs, whole milk, large eggs, kosher salt, and black pepper. Mix until just combined.
- Shape the meat mixture into an oval and place it into the foil-lined Crock-Pot. Top with 1/2 cup of the ketchup glaze, cover, and cook on LOW for 6 hours.
- When finished cooking, carefully lift out the meatloaf using the foil overhang and place it on a baking sheet. Top with 2/3 cup glaze and broil until the glaze is sticky and bubbling.
- Serve sliced, with the remaining glaze on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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