This recipe is included in our Crock-Pot 10 Easy Freezer Meals. If you are coming to this page first and are interested in doing freezer meals, start here. This recipe does NOT have to be frozen first, if you are wanting to do this recipe by itself, then stay on this page and we will go from here.
I have found making meatloaf in the crock so easy, and best part is it doesn’t get over dry, like I have found in the oven. Kids love it and the next day we make yummy meatloaf sandwiches for lunch. If your not fond of doing meatloaf due to having to handle the raw hamburger, I personally use vinyl gloves, so I’m not scraping raw hamburger out of my fingernails after. We enjoyed this meatloaf recipe, tasted quite good and my oldest had multiple servings, she liked it so much.
Crock-Pot Brown Sugar Meatloaf
3 Pounds of Lean Ground Beef (I Highly Suggest a 93/7% Split or Better)
4 Large Eggs
1Cup of Milk
1 1/4h Cup of Italian-Seasoned Breadcrumbs
2 Package of Lipton Onion Soup Mix
2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2Teaspoon Ground Ginger
2 Cup of Ketchup
1Cup of Brown Sugar
2 Teaspoon Worcestershire Sauce
- I used an oblong crock to get the best “loaf size”.
- I strongly suggest using a Reynolds Liner that are specifically for crockpots with this recipe.
- It makes it much easier to pull out the meatloaf in one piece.
- Spray with Pam or similar.
- Mix lean hamburger, eggs, milk, onion soup mix, breadcrumbs, salt, pepper and ginger in a large bowl mixing it well so it can make a loaf.
- Scoop the hamburger mix into the crock-pot, making it a loaf like size, keeping it from the sides if possible.
- Cook on low for 6 hours (strongly suggest not trying it on high).
- You will want to use your meat thermometer and make sure it gets to an internal temp of 160 before pulling it out.
- I pull it out with a liner, lay it on a simple plate and then use 2 large spatula’s to transfer the meatloaf to a nicer dish.
- If one doesn’t want to use a liner, you can use foil by making long but narrow pieces and lay them down in the crock, and then put the meat loaf in, so you can pull them out by grabbing on the foil and pulling up.
- Mix the ketchup, brown sugar, and Worcestershire sauce in a separate bowl and then spread on top of the meatloaf, a few minutes before you pull it out.
- Strongly suggest using hamburger that is at least 93% fat free, otherwise you’ll have an excess of grease.
You will need 2 Freezer Ziploc bags (I used one gallon and one quart).
Mix the beef, eggs, milk, Lipton onion soup mix, bread crumbs, salt, pepper and ginger in a bowl getting it thoroughly mixed.
I then scooped that into the freezer bag and laid flat, squeezed as much air out as possible and placed in the freezer.
You will let this thaw before scooping back out and molding it in your crock-pot.
For the separate smaller bag, mix the ketchup, brown sugar and Worcestershire Sauce in a small bow and scoop up into a quart size freezer ziploc bag and again lie it down, squeeze out extra air and lay flat in the freezer.
This absolutely must be thawed before cooking as you will need to follow the above instructions to make the loaf properly for crock.
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