Crockpot meatloaf is a game-changer for busy days when you still want a homemade meal. This savory version, loaded with herbs and a touch of Worcestershire sauce, will elevate your usual meatloaf experience. Plus, the slow cooker does all the heavy lifting while you go about your day.
Ground beef forms the hearty base of the meatloaf, providing richness and flavor. Choose 80/20 for the best balance of flavor and moisture. Breadcrumbs help bind the meatloaf and soak up juices, keeping it moist. The eggs act as a binder, holding everything together. Milk adds moisture and helps soften the breadcrumbs. Onion and garlic bring aromatic flavor to the mix, while fresh parsley adds a pop of color and freshness. The Worcestershire sauce adds a savory umami kick, and dried thyme lends an earthy note. Season with salt and black pepper to taste. The ketchup glaze, thinned with water, creates a tangy, sweet topping.
Serve this savory herb meatloaf with a side of creamy mashed potatoes or roasted vegetables for a complete meal. A simple green salad with a tangy vinaigrette would balance the richness perfectly. Leftovers make for an excellent meatloaf sandwich the next day!
Start by grabbing a large mixing bowl. Toss in your ground beef, then add the breadcrumbs, cracking the eggs right on top. Pour in the milk — this will keep everything nice and moist. Next, add the finely chopped onion and minced garlic. Don't skip these; they make a world of difference in flavor.
Now, sprinkle in the parsley and drizzle the Worcestershire sauce over the mix. Add the thyme, salt, and black pepper. Use your hands to gently combine everything, being careful not to overwork the meat, which can make it tough.
Once the mixture is combined, shape it into a loaf and place it in your crockpot. In a small bowl, mix together the ketchup and water, then spread it over the top of the meatloaf for a sticky, flavorful glaze.
Cover the crockpot and set it on low. Let it cook for about 6-7 hours, or until the internal temperature reaches 160°F. When it’s done, carefully lift the meatloaf out and let it rest for about 10 minutes before slicing. This helps keep all those delicious juices inside.
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