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Classic meatloaf topped with a ketchup and brown sugar glaze cooked in the crock-pot. Meatloaf is usually baked in a loaf pan. But with the crock-pot, you prepare the meatloaf in the morning, and let the crock-pot cook all day until you are ready for dinner. Serve with mashed potatoes and your favorite vegetables for an easy classic meal. It makes great leftovers the next day for a meatloaf sandwich.
The meatloaf is prepared similar to a classic baked meatloaf. Ground beef is mixed with milk, an egg and breadcrumbs. Then it is seasoned with salt, pepper, garlic powder, onion powder and some dried herbs. It is shaped into a loaf shape and placed into a greased crock-pot. Cover with the lid and let it cook on low heat for 8-10 hours, or on high heat for 4-5 hours. About one hour before the meatloaf is done cooking, mix ketchup, brown sugar and mustard together. Spread this glaze evenly over the meatloaf and allow it to cook for another hour. When the meatloaf is done, the beef should be no longer pink in the center.
Crock-Pot Classic Meatloaf
Ingredients
- 1 pound ground beef
- 1/2 cup milk
- 1 large egg
- 1/2 cup dry breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground thyme
- 1 tablespoon worcestershire sauce
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons mustard
Instructions
- In a large bowl, crumble ground beef along with milk, egg, breadcrumbs, salt, pepper, garlic powder, onion powder, oregano, basil, rosemary, sage, thyme and worcestershire sauce. Mix together.
- Shape meatloaf mixture into a loaf and place meatloaf into a large greased crock-pot. Cover and cook on low for 6-8 hours, or on high heat for 3-5 hours.
- In a small bowl, combine ketchup, brown sugar and mustard. During the last hour of cooking, evenly spread the ketchup brown sugar mixture over the meatloaf. Cover and continue cooking.