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Crockpot Meatloaf with Balsamic Ketchup Glaze Recipe

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3.9 from 73 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours 20 minutes (high) or 6 hours 20 minutes (low)
  • Yield: 8 servings

Description

A classic and hearty Crockpot Meatloaf recipe, slow-cooked to perfection with a flavorful glaze made from ketchup, balsamic vinegar, and brown sugar. This easy-to-make dish is perfect for a comforting family dinner, delivering juicy and tender meatloaf with minimal effort.

Ingredients

Main Ingredients

  • 2 pounds ground beef (no leaner than 85%)
  • 1/2 onion, chopped
  • 3 tablespoons fresh parsley, chopped
  • 3/4 cup Italian bread crumbs
  • 1/2 cup milk
  • 1 tablespoon Worcestershire sauce
  • 2 eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper

Glaze

  • 1/2 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons brown sugar

Instructions

  1. Prepare the Crockpot: Line the inside of a crockpot with foil and spray the foil with non-stick cooking spray to prevent sticking.
  2. Mix the Meatloaf Ingredients: In a large bowl, combine ground beef, chopped onion, fresh parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, kosher salt, and pepper. Mix gently using your hands until just combined, being careful not to overmix for a tender texture.
  3. Shape the Meatloaf: Form the meat mixture into a large oval loaf shape using your hands, then place it onto the foil inside the crockpot.
  4. Prepare and Apply Glaze: In a small bowl, whisk together ketchup, balsamic vinegar, and brown sugar to make the glaze. Brush half of this mixture evenly over the top of the meatloaf, reserving the rest for later.
  5. Cook the Meatloaf: Cover and cook on low heat for 6 hours or on high heat for 3 hours until the meatloaf is cooked through and has reached an internal temperature of 160°F (71°C).
  6. Add Remaining Glaze: When the meatloaf is fully cooked, brush the remaining glaze over the top for extra flavor and shine.
  7. Serve: Slice the meatloaf and serve with the remaining glaze on the side for drizzling as desired.

Notes

  • Use ground beef that is at least 85% lean to ensure juiciness and good texture in the meatloaf.
  • Do not overmix the meat mixture to prevent a dense meatloaf.
  • Cooking times may vary slightly based on your crockpot model—always verify doneness with a meat thermometer.
  • For a thicker glaze, you can simmer the reserved glaze on the stovetop for a few minutes before serving.
  • Leftover meatloaf can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours (high) or 6 hours (low)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://mysimpledish.com/crockpot-meatloaf-with-balsamic-ketchup-glaze-recipe/