My grandpa always asks for this nostalgic dinner when he visits. It is incredibly juicy and full of savory flavor. Takes just 4 ingredients to throw together.

This slow cooker 4-ingredient poor man’s meatloaf is the kind of nostalgic dinner my grandpa asks for every time he visits. It’s a simple, budget-friendly version of classic Midwestern meatloaf: just ground beef, stuffing mix, milk, and ketchup. The slow cooker keeps it incredibly juicy, and the long, gentle heat coaxes out a deep savory flavor while a shiny red glaze caramelizes on top. It’s the kind of no-fuss, set-it-and-forget-it recipe that tastes like the Sunday suppers many of us grew up with.

Serve thick slices of this meatloaf with classic comfort sides: creamy mashed potatoes or buttered egg noodles, and a simple vegetable like green beans, peas, or roasted carrots. A crisp green salad with a tangy vinaigrette helps balance the richness. The savory drippings at the bottom of the slow cooker are wonderful spooned over the meatloaf and potatoes. Leftovers make fantastic meatloaf sandwiches on toasted white or brioche bread with extra ketchup or mustard and a few pickle slices.

Servings: 6

2 pounds ground beef (80–85% lean)

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help with easy cleanup and to prevent sticking.

In a large mixing bowl, combine the seasoned stuffing mix and the milk. Stir until all of the stuffing mix is moistened, then let it sit for about 3 to 5 minutes so the crumbs can soften and absorb the liquid. This step helps keep the meatloaf extra juicy.

Add the ground beef and 1/2 cup of the ketchup to the softened stuffing mixture. Using clean hands or a sturdy spoon, gently mix just until everything is evenly combined. Avoid overmixing, which can make the meatloaf dense.

Transfer the meat mixture to the slow cooker and gently shape it into a loaf, about 7 to 8 inches long and 3 to 4 inches high, leaving a little space around the sides so juices can collect.

Spread the remaining 1/2 cup ketchup evenly over the top of the loaf to create a shiny glaze. This will caramelize slightly as it cooks and give that nostalgic sweet-savory finish.

Cover and cook on LOW for 5 to 6 hours, or until the meatloaf is cooked through and very tender. The internal temperature in the center should reach at least 160°F (71°C) when checked with an instant-read thermometer.

Once done, tilt the slow cooker slightly with a spoon or spatula to pool the savory drippings on one side. Let the meatloaf rest in the slow cooker, uncovered, for about 10 minutes so it firms up for easier slicing.

Carefully slice the meatloaf directly in the slow cooker or lift it out with two wide spatulas onto a cutting board. Spoon some of the drippings over the sliced meatloaf for extra juiciness, and serve warm.

For a slightly lighter version, you can use 90% lean ground beef, but expect a bit less drippings; in that case, avoid overcooking to keep it moist. If you prefer a different flavor profile, try using cornbread stuffing mix for a sweeter, more Southern-style twist, or a turkey stuffing mix with ground turkey for a leaner option (make sure turkey reaches 165°F/74°C). To add a smoky note while still keeping it to 4 ingredients, swap half of the ketchup with bottled barbecue sauce for the glaze and the meat mixture. If your family likes a bit of heat, use a spicy ketchup or add a light drizzle of hot sauce over the top before cooking (counting the hot sauce as part of your ketchup measurement if you want to strictly stay at four ingredients). For food safety, always keep raw ground beef refrigerated until you’re ready to mix, wash your hands and any surfaces or utensils that touch raw meat, and use a thermometer to confirm the center of the loaf reaches at least 160°F. Avoid lifting the lid during cooking, especially in the first few hours, as that can significantly increase cooking time and may keep the meat in the temperature “danger zone” longer than necessary. Leftovers should be cooled promptly, stored in an airtight container, and refrigerated within 2 hours; enjoy within 3 to 4 days, or freeze slices for up to 3 months.