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Thick, perfectly cooked meatloaf crockpot loaf being sliced on a cutting board after broiling

Meatloaf Crockpot: Ultimate Moist Texture

This recipe solves the common engineering problem of soggy, grey meatloaf by employing a two-stage glazing process and specific ingredient ratios to guarantee a moist interior and a caramelized exterior.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 8 slices
Calories 396 kcal

Equipment

  • 6 quart or larger slow cooker
  • Heavy-duty aluminum foil
  • baking sheet
  • Mixing bowls

Ingredients
  

Meatloaf Base

  • 2 lbs ground beef (80/20 recommended)
  • 1 large yellow onion finely minced
  • 2 boxes (6 oz each) dried stuffing mix (savory herbs variety recommended)
  • 1.33 cups whole milk (Range is 1 1/3 to 1 1/2 cups)
  • 2 large eggs
  • 2 Tbsp glaze (from below) mixed into the meat
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Ketchup Glaze (Two-Stage)

  • 1.5 cups ketchup
  • 0.25 cup light brown sugar
  • 2 Tbsp finely minced onion
  • 1 Tbsp yellow mustard
  • 2 tsp white vinegar
  • 0.5 tsp black pepper

Instructions
 

Preparation and Mixing

  • Tear off a large strip of heavy-duty aluminum foil and press it into the bottom and up two sides of a 6-quart or larger slow cooker. Spray the foil lightly with non-stick cooking spray.
  • Combine all ketchup glaze ingredients in a small mixing bowl and whisk thoroughly until the brown sugar is dissolved and the mixture is glossy. Set aside.
  • In a separate large bowl, add the ground beef, minced onion, stuffing mix, milk, eggs, 2 Tbsp of the prepared glaze, kosher salt, and black pepper.
  • Use your hands to mix until the ingredients are just combined. Do not overmix to avoid developing the meat proteins and creating a tough structure.
  • Shape the mixture into an oval loaf and place it into the foil-lined crockpot. Top the loaf evenly with ½ cup of the remaining glaze.

Slow Cooking and Finishing

  • Cover the slow cooker and cook on the LOW setting for 6 hours to allow for gentle heat penetration and moisture retention.
  • When cooking is complete, carefully lift the meatloaf out using the foil overhang and place it on a baking sheet.
  • Top the loaf with the remaining ⅒ cup of glaze.
  • Place the baking sheet under a preheated broiler and broil until the glaze is sticky, bubbly, and darkened (this usually takes 3 to 5 minutes). Watch closely to prevent burning.
  • Remove from the oven and allow the meatloaf to rest for at least 10 minutes before slicing. Serve sliced, with any extra remaining glaze sauce drizzled over the top or served on the side.

Notes

For optimal results, use 80/20 ground beef as the fat content is crucial for internal basting and moisture retention over the long cook time. If using a leaner meat, the structure may fail or the loaf may dry out. Let the meatloaf rest for 10 minutes after broiling to allow the juices to redistribute before slicing.

Nutrition

Calories: 396kcalCarbohydrates: 21gProtein: 22gFat: 24g
Keyword 80/20 beef, slow cooker technique, stuffing mix binder, two-stage glaze
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