Description
This Crockpot Meatloaf recipe combines lean ground beef and pork with Italian seasoning, Parmesan cheese, and a savory ketchup glaze. Slow-cooked to perfection, it delivers a moist and flavorful meatloaf with minimal effort, perfect for an easy and comforting dinner.
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, Parmesan cheese, eggs, Italian seasoning, salt, onion powder (or fresh diced onion), and black pepper until well blended.
- Add Bread Crumbs and Milk: In a separate medium bowl, combine the dried seasoned bread crumbs and milk, then add this mixture to the meat and gently mix just until combined to avoid overworking the meat.
- Prepare Crockpot and Foil Sling: Create a sling using a large piece of tin foil folded to about 3 inches wide, long enough to cover the bottom and sides of the crockpot. Place the foil sling inside the crockpot and spray both the crockpot and foil with non-stick spray.
- Shape and Place Meatloaf: Form the meat mixture into an oval shape and place it on top of the prepared foil sling inside the crockpot.
- Mix and Apply Glaze: Stir together the ketchup, brown sugar, and ground mustard to make the glaze. Spoon about one-third of the glaze evenly on top of the meatloaf, taking care to avoid cross-contamination by not double-dipping with the spoon after touching raw meat.
- Cook the Meatloaf: Cover with the crockpot lid and cook on low for 5 hours, or until the internal temperature reaches at least 160 degrees Fahrenheit. If the temperature is not reached after 5 hours, continue cooking for an additional 30 to 60 minutes.
- Finish and Rest: Once cooked, scrape off any excess fat around the meatloaf, brush the remaining glaze on top, carefully remove the meatloaf using the foil sling, and let it rest for at least 10 minutes before slicing to allow juices to redistribute.
Notes
- You can substitute fresh, fine bread crumbs for dried, but reduce the milk to ¼ cup accordingly.
- Ground beef and pork can be replaced with ground turkey, chicken, or Italian sausage for variation.
- If preferred, omit Parmesan cheese, though it adds a savory depth of flavor.
- Onion powder may be swapped for approximately ½ cup of finely chopped fresh onion.
- For oven baking, place the meatloaf in a casserole dish and bake at 375 degrees Fahrenheit for 1 hour to 1.5 hours, adjusting based on thickness.
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160 degrees Fahrenheit.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
