This 5-ingredient slow cooker meatloaf is the kind of set-it-and-forget-it dinner that makes busy weeknights feel a little easier and a lot more comforting. You simply press a raw ground beef mix right into the bottom of your slow cooker, add just four more simple pantry staples, and let it cook into a tender, flavorful loaf. It’s inspired by the classic Midwestern meatloaf many of us grew up with, but streamlined so you can toss it together in minutes and still have your family asking for seconds.
Serve this slow cooker meatloaf sliced with creamy mashed potatoes, buttered egg noodles, or rice to soak up the juices. A simple green veggie like steamed green beans, peas, or a tossed salad rounds out the plate. If your family likes dipping, put out extra ketchup or barbecue sauce on the side. Leftovers make great meatloaf sandwiches on toasted bread with a slice of cheese and a few pickles.
5-Ingredient Slow Cooker MeatloafServings: 6
Ingredients
2 pounds raw ground beef (80–90% lean)
1 cup plain dry bread crumbs
2 large eggs, lightly beaten
1 teaspoon salt and 1/2 teaspoon black pepper (counted together as one ingredient)
1/2 cup ketchup, plus 2 tablespoons for topping
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of oil to help with easy cleanup.
In a large mixing bowl, add the raw ground beef, bread crumbs, beaten eggs, salt and pepper, and 1/2 cup ketchup.
Using clean hands or a sturdy spoon, gently mix everything together just until combined. Try not to overwork the meat so the meatloaf stays tender.
Place the raw ground beef mixture into the bottom of the slow cooker. Using your hands, press and shape it into a flat, even loaf that fills the bottom in an oval or circle, about 1 1/2 to 2 inches thick. This should look like a close-up of a raw ground beef mix pressed into the bottom of the slow cooker.
Spread the remaining 2 tablespoons ketchup evenly over the top of the shaped meatloaf as a simple glaze.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the meatloaf is cooked through. The internal temperature should reach at least 160°F (71°C) when checked with an instant-read thermometer in the center.
Once done, turn off the slow cooker and let the meatloaf rest, covered, for about 10 minutes. This helps the juices settle so the slices hold together better.
Carefully loosen the edges of the meatloaf with a spatula. Use a wide spatula or two spatulas to lift slices directly from the slow cooker, or gently slide the whole loaf onto a cutting board. Slice and serve warm.
Variations & Tips
You can easily tailor this meatloaf to your family’s tastes while keeping the 5-ingredient idea. For a sweeter, tangier topping, swap some or all of the ketchup with barbecue sauce. If your kids like a little cheese, stir 1/2 cup shredded cheddar or mozzarella into the meat mixture (this would be an optional extra ingredient beyond the core five). For a bit more flavor without changing the ingredient count, use seasoned bread crumbs instead of plain and reduce the added salt slightly. If you need to stretch the meat further, you can add an extra 1/4 cup bread crumbs and 2 tablespoons milk (again, optional extras) to make it a little more budget-friendly. For picky eaters who don’t like visible onions or veggies, this recipe is already smooth and simple, but you can very finely grate a small carrot or zucchini and mix it in if your family is open to hidden vegetables.
Food safety tips: Always start with fresh, cold ground beef and keep it refrigerated until you’re ready to mix and shape the loaf. Wash your hands well before and after handling raw meat, and clean any surfaces, bowls, and utensils that touch the raw mixture. Make sure the meatloaf cooks to an internal temperature of at least 160°F (71°C) in the thickest part; a thermometer is the best way to check doneness, since slow cookers can vary in heat. Avoid lifting the lid too often while cooking, as this can lower the temperature and increase cooking time. Refrigerate leftovers within 2 hours of cooking, and reheat slices until steaming hot before serving again.
