Print

Easy Crockpot Beef & Vegetable Meatloaf – Best Homemade Recipe

crockpot beef and vegetable meatloaf - featured image
Print Recipe

This easy crockpot beef and vegetable meatloaf is proof that you don’t have to sacrifice flavor for convenience. The slow cooker does the work, the vegetables add moisture and nutrition without anyone noticing, and the result is a tender, flavorful meatloaf that holds its shape and tastes like comfort.

Ingredients

Scale
  • 2 lbs (900g) ground beef (85/15 or 80/20)
  • 1 cup (120g) breadcrumbs (plain or Italian-style)
  • 2 large eggs
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup finely shredded carrots (about 2 medium)
  • 1 cup finely shredded zucchini (about 1 medium)
  • 1/2 cup finely chopped yellow onion (about 1 small)
  • 1/2 cup finely chopped red bell pepper (about 1/2 medium)
  • 1/3 cup (80ml) ketchup (for glaze)
  • 2 tablespoons (30g) packed brown sugar (for glaze)
  • 1 teaspoon (5ml) apple cider vinegar (for glaze)
  • 1 teaspoon (5ml) Worcestershire sauce (for glaze)

Instructions

  1. Prep the vegetables: Shred the carrots and zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Finely chop the onion and red bell pepper. Set everything aside.
  2. Mix the glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Set aside.
  3. Combine the meatloaf ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, ketchup, Worcestershire sauce, Dijon mustard, minced garlic, salt, pepper, thyme, and oregano. Add the shredded carrots, squeezed zucchini, chopped onion, and chopped bell pepper.
  4. Mix gently: Use your hands to mix everything together until just combined. Do not overmix.
  5. Shape the loaf: Line the bottom of your slow cooker with a long strip of aluminum foil or parchment paper, leaving the ends hanging over the sides. Shape the meat mixture into a loaf shape—about 8 inches long and 4 inches wide—and place it in the center of the slow cooker.
  6. Cook on low: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours. Start checking at the 6-hour mark on low.
  7. Add the glaze: About 1 hour before the meatloaf is done, carefully open the slow cooker and brush the glaze evenly over the top of the meatloaf. Cover and continue cooking for the remaining hour.
  8. Check for doneness: The meatloaf is done when an instant-read thermometer inserted into the center registers 160°F (71°C). If you don’t have a thermometer, check that the juices run clear and the meatloaf feels firm to the touch.
  9. Rest before slicing: Use the foil sling to lift the meatloaf out of the slow cooker and transfer it to a cutting board. Let it rest for 10-15 minutes before slicing.
  10. Slice and serve: Use a sharp knife to cut the meatloaf into 1-inch thick slices. Serve with your favorite sides.

Notes

Squeeze the zucchini well to remove excess moisture. Do not overmix the meat. Use a foil sling for easy cleanup. Let the meatloaf rest before slicing. For a crispy top, broil for 2-3 minutes after adding glaze.

Nutrition

Keywords: crockpot meatloaf, slow cooker meatloaf, beef meatloaf, vegetable meatloaf, easy meatloaf, homemade meatloaf, comfort food

Find it online: https://zorbmeal.com/easy-crockpot-beef-and-vegetable-meatloaf-best-homemade-recipe/