Description
This Crockpot Meatloaf recipe combines lean ground beef and pork with Parmesan cheese and Italian seasoning for a moist and flavorful meal. Slow-cooked to perfection with a tangy ketchup and brown sugar glaze, it’s an easy, hands-off comfort food ideal for a family dinner.
Ingredients
Scale
Main 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
- ⅓ cup ketchup
- 3 tablespoons brown sugar
- ¼ teaspoon ground mustard
Instructions
- Prepare the meat mixture: In a large bowl, combine the ground beef, ground pork, Parmesan cheese, eggs, Italian seasoning, salt, onion powder (or diced onion), and black pepper. Mix these ingredients well but avoid overmixing to keep the meatloaf tender.
- Add bread crumbs and milk: In a separate medium bowl, mix the seasoned bread crumbs with milk until evenly absorbed, then add this mixture to the meat mixture. Gently combine all ingredients until just incorporated.
- Create a foil sling: Fold a large piece of tin foil into about a 3-inch wide strip long enough to cover the bottom and sides of your crockpot. Place this foil sling inside the crockpot and spray both the foil and crockpot with non-stick spray to prevent sticking.
- Shape and place the meatloaf: Form the meat mixture into an oval shape and place it carefully on top of the foil sling inside the crockpot.
- Prepare and apply the glaze: In a small bowl, mix the ketchup, brown sugar, and ground mustard to make the glaze. Spoon about one third of the glaze over the top of the meatloaf, taking care not to double-dip to avoid contamination.
- Cook the meatloaf: Place the lid on the crockpot and cook on low heat for 5 hours. Cooking low and slow ensures the meatloaf stays juicy and fully cooked.
- Check doneness: Use a meat thermometer to verify that the internal temperature has reached at least 160°F (71°C). If not done, continue cooking for an additional 30 to 60 minutes.
- Finish and rest: Once cooked, scrape off any excess fat from the meatloaf’s sides. Brush the remaining glaze over the top, then carefully remove the meatloaf from the crockpot using the foil sling. Let it rest for at least 10 minutes before slicing to allow juices to redistribute and enhance flavor.
Notes
- For best results, use lean ground meats to reduce excess fat in the slow cooker.
- The foil sling makes removing the meatloaf easy and prevents it from sticking to the crockpot.
- The resting step is important to keep slices intact and juicy.
- You can substitute Italian seasoning with a mix of dried oregano, basil, and thyme if preferred.
- Serving suggestion: Pair with mashed potatoes and steamed vegetables for a classic comfort meal.
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 120 mg
