Melt-In-Your-Mouth Meatloaf Recipe

I have been doing meatloaf in the slow cooker for many years now....it truly is wonderful, moist & tasty. Turkey loaf is great too. If you have an issue with removing it from the cooker, just make two double strips of aluminum foil (or 3) and put them in the pot first, leaving enough foil to hang out of the cooker to help remove it to your platter.

Excellent... I cleaned up some red potatoes and put them around the outside of the meatloaf for the last couple hours and they were yummy... seems to just steam the potatoes... also I put crunched up foil on the bottom of the crockpot and meatloaf on top so any grease would be drained away from meat... works great.

HIgh Five for this one...a tasteful meatloaf. I didn't have mushrooms to add to the meat, but my husband and I didn't miss them. My only change is to reduce the amount of salt. Next time I will use 3/4 tsp. Nice and tight texture and stayed together when sliced. I will be making this again.

5 stars Added garlic. Best meat loaf I've fixed for a while. Try new ones all the time. Very moist and kept its shape. Didn't fall apart when sliced. Cooked it in the oven at 350 for 1 hour. The sauce was extremely good. Will use this often

Such an easy way to make meatloaf. I have been using this recipe 8 years now. Easily made ahead then place in slow cooker and cook. I place 2 slices of bread on top of foil and place meatloaf on top. The bread helps to soak up fatty juice. Then just cut the bread away from each slice before serving. I also add a splash of hot sauce to topping mixture just because we like a kick of heat.

It was delicious! Not sure if anyone experienced an excess amount of liquid fat, I used 80/20 ground beef, and I removed most prior to putting on my glaze. Drippings were excellent for my gravy!!!

This recipe is a keeper for the texture and moistness- hanks to the mushrooms. They DO need to be chopped smaller than simply "sliced", though. The first time making it, I wasn't prepared to cook it in the slow cooker, so I simply baked it at 350 for an hour and a half, keeping it covered with foil for the first hour, before adding the glaze, and baking it for an addition 30 minutes uncovered to reach 165 degrees. It was a little bland for my taste, but that's an easy fix.

Rodney - my husband LOVED this recipe and while I liked, I LOVED this cooking method! Started just before 8am on low and didn’t make the glaze until I got home at 5pm - all in my 2.5 quart crockpot. Because I made in my smaller crockpot, I lovingly referred to this as my meat cake recipe! Looks like a small cake! Pros; made exactly as written but needed 1/4c panko because i ran out of breadcrumbs. Layered mushrooms on the bottom of the crockpot - which I think helped retain moisture! Cons; for me? And husband disagrees here - the glaze was too sweet for me. Lesson learned; making in a smaller crockpot was a challenge to cut and serve. Cut and has to use a spoon to serve! Husband absolutely wants me to make again! Me, want to find my favorite meatloaf recipes and repeat using Rodney’s method. Either way thankful that you shared and posted!!

This was really good. I omitted the mushrooms, used panko crumbs, and doubled the sauce. We liked it so much I made it a subsequent day without having planned ahead with the crock pot; just baked it in the oven. Also makes killer sandwiches with leftovers.

I have a huge question. So often when I'm using my crock pot the food gets waaaay to "wet". Are you using the "paper towel method" when cooking the meatloaf this way? Or is the condensation going to ruin it?

It's so good! I double the glaze and put half of it in the middle of the meatloaf ... you're welcome :) I also put it on a meatloaf pan insert that fits into my crockpot so it's not sitting in the grease.

There was no way with that much milk, this was ever going to form into a loaf. Unfortunately, I used all of my breadcrumbs trying to save it and I just didn't have enough. It did make sort of a sloppy meat mush. It needs way more seasoning too.

With having added a teaspoon of black pepper, a ¼ cup of diced onion, ¼ teaspoons of smoked paprika and celery seed to 2¼ lbs of ground beef, this was phenomenal. I am sure the original recipe was perfect, but I chose to spice it up and increase the quantity. If you choose to follow these modifications to the recipe, I'll also disclose that I set the crockpot to high and reduced the time to 4.5 hours. When I tested the temperature it was approximately 185° F so I believe 4 hours would probably have been sufficient.

Really good flavor.

Having an immobile wife, I (82 yo male) have done all the food prep for several years. Tired of fixing prepared frozen meals, when I saw this recipe, I thought, “Why not!” . Recipe was easy to follow and turned out great. Loved it! Now I have the confidence to try other recipes. Now I am perusing All Recipes daily.

Great recipe! Very moist with the added milk.

Everyone at home loved it.

So flavorful — loved every bite.

I am not a big mushroom person so I left them out. It was so easy to make and my husband loved it. I will be making again.

Easy to make and it cooked up exactly as stated. I added pepper and garlic powder and subbed basil for the sage. Great recipe! I'll never make it in the oven again.