Description
This Crockpot Meatloaf recipe combines lean ground beef and pork with Parmesan, Italian seasoning, and a flavorful glaze, slow-cooked to perfection in your crockpot. The slow cooking method ensures a moist and tender meatloaf with minimal effort, perfect for a comforting family dinner.
Ingredients
Scale
Meatloaf Ingredients
- 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 Ingredients
- 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, eggs, Italian seasoning, salt, onion powder (or diced onion), and black pepper thoroughly but gently.
- Mix Bread Crumbs and Milk: In a separate medium bowl, combine the dried seasoned bread crumbs with milk, then add this mixture to the meat mixture and stir just until everything is blended without overmixing.
- Prepare the Crockpot: Create a foil sling by folding a large piece of tin foil into a strip about 3 inches wide and lengths long enough to rest on the bottom and extend up the sides of the crockpot. Place it inside and spray both the crockpot and foil with non-stick spray to prevent sticking.
- Shape and Place Meatloaf: Form the meat mixture into an oval shape and set it carefully on the foil sling inside the crockpot.
- Make and Apply Glaze: Stir together ketchup, brown sugar, and ground mustard to create the glaze. Spoon about one-third of the glaze evenly over the top of the meatloaf, avoiding cross-contamination by not touching the glaze after handling raw meat.
- Cook the Meatloaf: Cover with the lid and cook on low for 5 hours. Check the internal temperature towards the end of cooking to ensure it has reached at least 160°F (71°C). If it hasn’t, continue cooking for an additional 30 to 60 minutes.
- Finish and Serve: Once cooked, carefully remove the meatloaf. Scrape off any excess fat from the sides, brush the remaining glaze over the top, then let the meatloaf rest for at least 10 minutes before slicing and serving.
Notes
- Using a foil sling helps keep the meatloaf from sticking to the crockpot and makes removal easier.
- Ensure the internal temperature reaches 160°F to guarantee the meatloaf is safely cooked.
- You can substitute onion powder with a small finely diced onion for added texture.
- For a lower fat option, use lean meats as stated and drain excess fat after cooking if desired.
- Letting the meatloaf rest after cooking allows juices to redistribute, making it juicier when sliced.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of meatloaf)
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg
