Description
This Crock Pot Meatloaf incorporates lean ground beef, aromatic vegetables, and homemade seasoning blends for a tender, juicy loaf with minimal effort. Using a 2:1 meat-to-binder ratio ensures a moist texture without fillers or pork-lard-alcohol. Cook on low heat for rich, melded flavors and effortless cleanup.
Ingredients
1.5 lbs ground beef (80/20)
1 cup unsalted breadcrumbs
1 large egg
1 medium yellow onion (finely chopped)
1 medium green bell pepper (grated and squeezed dry)
3 cloves garlic (pressed)
2 tbsp Worcestershire sauce
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tsp sea salt
1 tsp fresh black pepper
1/4 cup cheddar cheese
Instructions
Prepare ingredients: Dice onion and green bell pepper, mince garlic, and measure wet/dry components
Mix wet ingredients: Whisk egg, Worcestershire sauce, Dijon mustard, and maple syrup in a large bowl
Combine dry ingredients: In another bowl, add ground beef, breadcrumbs, chopped onion, grated bell pepper, and seasonings (salt, pepper)
Blend thoroughly: Pour wet mixture into dry ingredients; combine gently with a spoon
Shape the loaf: Press mixture into a greased crock pot liner or dish to create an even shape
Cover and cook: Set crock pot to low heat for 4 hours post-mixing
Top with cheese: During the final 30 minutes, add cheddar cheese on top to melt into a golden crust
Cool before serving
Notes
Use a 2:1 meat-to-breadcrumbs ratio for juiciness and structure
Crock pot liner allows for easy loaf removal
Substitute panko for breadcrumbs or use gluten-free
Adjust seasoning to taste after adding salt
Vegan Worcestershire sauce is optional but recommended for plant-based versions
- Prep Time: 20
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of meatloaf
- Calories: 200
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg