Meat Loaf From the Slow Cooker Recipe

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“This is one of my personal favorites. I'm often asked for the recipe.” A dinnertime classic gets lightened up and easier to make, but keeps its tried-and-true flavor.   Laura Burgess - Mt. Vernon, South Dakota
TOTAL TIME: Prep: 25 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 3 hours
MAKES: 8 servings


  • 1/2 cup tomato sauce
  • 2 large eggs, lightly beaten
  • 1/4 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 small onion, chopped
  • 1/3 cup crushed saltines (about 10 crackers)
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon seasoned pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1/2 pound reduced-fat bulk pork sausage
  • SAUCE:
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon ground nutmeg

Nutritional Facts

1 slice: 284 calories, 14g fat (5g saturated fat), 119mg cholesterol, 681mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray.
  2. In a large bowl, combine the first nine ingredients. Crumble beef and sausage over mixture and mix well (mixture will be moist). Shape into a loaf. Place meat loaf in the center of the strips.
  3. In a small bowl, combine sauce ingredients. Spoon over meat loaf. Cover and cook on low 3-4 hours or until no pink remains and a thermometer reads 160°. Using foil strips as handles, remove the meat loaf to a platter. Yield: 8 servings.
Originally published as Meat Loaf from the Slow Cooker in Healthy Cooking February/March 2009, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Sylvester90 User ID: 5984649 94930
Reviewed Mar. 22, 2014

"This is the only way I make meatloaf!"

damonsamara User ID: 5029442 165369
Reviewed Mar. 26, 2013

"WOW!!! Very good and easy. The texture is better than the regular meatloaf that I make in the oven and the ingredients accent the taste. Mmmm...GOOD!!! (HINT) Foil strips are very important!"

galinthewoods User ID: 3317961 102834
Reviewed Sep. 14, 2011

"10 crushed saltines made a perfect 1/3 cup crushed saltines for me. The sauce has a great flavor and makes just the right amount to go with the meatloaf. I used all lean ground beef and then worried about it drying out but I kept the lid on the slow cooker and it stayed moist and the flavor was good. This is a great way to prepare meatloaf in the summer when you don't want to make your house any hotter."

lindaworthington User ID: 2751277 102832
Reviewed Jul. 22, 2011

"It was so easy to fix and it cooked in 3 houe prefect."

mmohler User ID: 2780522 120936
Reviewed Apr. 10, 2011

"Big hit with the family, have made it several times and love it!"

mrosenb2 User ID: 4761314 102831
Reviewed Jan. 29, 2010

"We Love this meatloaf!!!! Sometimes I only make half since it is just my husband and I! Also I use yellow mustard instead of ground mustard because I always have it on hand! Enjoy!!!"

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