Crockpot Meatloaf with Vegetables

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I always turn to my slow cooker when I know I won't have much time to make dinner at night. Some of our favorite slow cooker recipes include chicken tortellini soup, apricot chicken, and this tender, juicy traditional meatloaf.

Meatloaf is always a huge hit, but it can take an hour or more to bake in the oven. I don't always have that kind of time to wait for dinner at night, so I've created this crockpot steak pie that cooks slowly all day while you're out. The end result is a super tender bread full of salty flavors.

How is crockpot meatloaf made?

This easy meatloaf starts with preparing the meat mixture. Cook some chopped onions in a pan and add a little minced garlic. Mix the ground beef, beef broth, breadcrumbs, and seasonings, along with the cooked onions and garlic. Once everything is combined, form the meat into a loaf and put it in a slow cooker. Mix some carrots and chopped potatoes in olive oil with salt and pepper, and place them in the slow cooker around the meat. Brush the loaf with tomato sauce, then everything is cooked until the meat is done and the vegetables are tender. You have a delicious ready-to-serve meal garnished with a little chopped parsley.

Tips for crockpot meatloaf

  • I recommend using 90% lean ground beef for this recipe. 80% lean meat tends to leave fat on the bottom of the slow cooker, and 96% lean meat tends to dry out and crumble.
  • You can use other vegetables in addition to carrots and potatoes. Just make sure they are cut into larger pieces so they don't get mushy during the long cook time.
  • Feel free to cover your slow cooker with foil to help pull the hot meatloaf out of the slow cooker.
  • The meat mixture can be assembled the night before and then placed in the cooker in the morning.
  • Leftover meatloaf and vegetables are good in the refrigerator for up to 3 days. You can freeze individual slices of meatloaf for up to 2 months in an airtight container.
  • If you are not sure if your meatloaf is well cooked, you can use a thermometer to check the internal temperature of the meat. Half of the bread should reach at least 160 degrees F.


Meatloaf leftovers are perfect for meatloaf sandwiches! You'll want to use sturdy bread like a French muffin. Toast the bread to prevent it from getting soggy. Heat the meatloaf to the bottom in a toaster oven, regular oven, or microwave. Feel free to add tomatoes and lettuce, or any of your other favorite ingredients to the sandwich.

Slow Cooker Meatloaf Variations

I love this meatloaf recipe as-is, but there are other ways to customize the flavors in this dish.

  • Italian: Add 3/4 cup mozzarella cheese and use Italian breadcrumbs instead of regular breadcrumbs. Top the meatloaf with your favorite marinara sauce instead of tomato sauce.
  • Mexican: Add 1/2 cup of cheddar cheese, black beans, and corn to the meatloaf mix. For more flavor and spice, add 1 tablespoon chili powder or taco seasoning.
  • Cheesesteak: Add 1/2 cup of chopped bell peppers and mushrooms to the meatloaf, along with 1/2 cup of grated provolone cheese.
  • Bacon and Cheese Burger: Add 1/2 cup cooked minced bacon, 1 tablespoon yellow mustard, and 1/2 cup shredded cheddar cheese to the meatloaf.

Using this crockpot recipe is an easy way to make a delicious meatloaf meal. Cooking the meatloaf with the potatoes and carrots gives them a wonderful salty flavor and the meatloaf stays tender and juicy. This recipe will make your family and friends order seconds.

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More comfort food classics

  • Cheeseburger cake
  • Alfredo Baked Chicken
  • Crock Pot Chicken Noodle Soup
  • Broccoli Mac and Cheese
  • Chili Mac

Crockpot Meatloaf

This crockpot steak pie is lean ground beef mixed with breadcrumbs, herbs, and condiments, then cooked in a slow cooker along with carrots and potatoes. An easy dinner option that's perfect for coming home after a long day!

Preparation time: 30 minutes Cook time: 6 hours Total time: 6 hours 30 minutes

Servings: 8 Calories: 396kcal


  • 2 tablespoons olive oil, divided use
  • 1 onion, finely chopped
  • 2 teaspoons minced garlic
  • 2 1/2 pounds ground beef 90% lean
  • 1 teaspoon minced fresh thyme leaves
  • 1 1/4 teaspoons kosher salt and more to taste
  • 1/2 teaspoon of pepper and more to taste
  • 1/4 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 3/4 cup breadcrumbs
  • 3/4 cup split-use ketchup
  • 2 tablespoons chopped fresh parsley
  • 1 pound small potatoes in half
  • 1 pound carrots, peeled, halved, and cut into 1-inch pieces
  • Cooking spray


  • Coat a 6-quart cooking pot with cooking spray.
  • Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add onion and cook 4-5 minutes or until softened. Add garlic and cook for 30 seconds more.
  • Place the garlic and onion mixture in a large bowl along with the ground beef, thyme, salt, pepper, beef broth, Worcestershire sauce, eggs, and breadcrumbs. Stir well to combine.
  • Drizzle the remaining tablespoon of olive oil over the carrots and potatoes and stir to coat. Season with salt and pepper to taste.
  • Form the meat mixture into a loaf. Place in the pot and place the potatoes and carrots around the meat.
  • Brush the top of the bread with half the ketchup. Cover the pot and cook for 6 hours on low heat.
  • Brush the remaining tomato sauce over the cooked meatloaf. Sprinkle with parsley, then cut and serve.


If you don't have time to cook the onions and garlic in the morning, you can cook them the night before or just add them raw to the ground beef mix.


Calories :: 396kcal | Carbohydrates: 21 g | Protein: 32 g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 133mg | Sodium: 861mg | Potassium: 802mg | Fiber: 2g | Sugar: 9g | Vitamin A: 9743IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4 mg


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