Description
This Crockpot Meatloaf recipe combines lean ground beef and pork with savory Parmesan cheese, Italian seasoning, and a flavorful glaze of ketchup, brown sugar, and ground mustard. Slow-cooked to perfection in a crockpot, it results in a moist, tender meatloaf ideal for an easy and comforting meal.
Ingredients
Scale
Meatloaf Mixture
- 1 pound lean ground beef
- 1 pound lean ground pork
- ½ cup shredded Parmesan cheese
- 2 eggs
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder or 1 small finely diced onion
- ½ teaspoon black pepper
- ¾ cup dried seasoned bread crumbs (about 80 grams)
- ½ cup milk
Glaze
- ⅓ cup ketchup
- 3 tablespoons brown sugar
- ¼ teaspoon ground mustard
Instructions
- Combine Meat Ingredients: In a large bowl, mix together the ground beef, ground pork, shredded Parmesan cheese, eggs, Italian seasoning, salt, onion powder (or fresh onion), and black pepper until just combined.
- Mix Bread Crumbs and Milk: In a medium bowl, stir together the dried seasoned bread crumbs and milk, then add this mixture to the meat mixture, mixing gently until combined without overworking.
- Prepare Crockpot Sling: Create a foil sling by folding a large piece of tin foil to about 3 inches wide and long enough to cover the bottom and sides of the crockpot. Place the sling inside the crockpot and spray both the crockpot and foil with non-stick cooking spray.
- Shape Meatloaf: Form the meat mixture into an oval loaf and place it on top of the foil sling inside the crockpot.
- Make and Apply Glaze: In a small bowl, stir together ketchup, brown sugar, and ground mustard. Spoon about one-third of this glaze over the top of the meatloaf, taking care to avoid contaminating the remaining glaze with raw meat.
- Cook the Meatloaf: Cover the crockpot with the lid and cook on low for 5 hours.
- Check Doneness: After 5 hours, use a meat thermometer to ensure the meatloaf has reached an internal temperature of at least 160 degrees Fahrenheit. If not, continue cooking an additional 30 to 60 minutes as needed.
- Finish and Rest: Once fully cooked, scrape off any excess fat from the meatloaf’s sides and brush the remaining glaze over the top. Carefully lift the meatloaf out using the foil sling and let it rest for at least 10 minutes before slicing and serving.
Notes
- You can substitute fresh, fine bread crumbs for dried; just use ¼ cup milk instead of ½ cup.
- Ground beef and pork can be swapped with turkey, chicken, or Italian sausage for different flavors.
- Parmesan cheese is optional but adds a savory, salty depth.
- Use fresh finely chopped onion (about ½ cup) in place of onion powder if desired.
- To bake instead of slow cook: place meatloaf in a casserole dish and bake in the oven at 375 degrees Fahrenheit for 1 hour to 1 hour 30 minutes, depending on thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
