Slow Cooker Meatloaf with Sweet Tangy Glaze
This tender, juicy meatloaf combines ground turkey and beef with oats and breadcrumbs for incredible texture. The sweet and tangy glaze made with brown sugar, apple cider vinegar, and mustard creates a beautiful caramelized coating during the slow cooking process. Perfect for busy weeknights when you want comfort food without the fuss. The crockpot method ensures the meatloaf stays incredibly moist while developing rich flavors. This recipe makes two loaves, so you can freeze one for later or feed a crowd.
Ingredients
- ¼ cup Italian-style breadcrumbs
- ¼ cup whole milk
- 1 pound ground turkey
- 1 pound ground beef
- 7 ½ ounces tomato sauce, half of 15 ounce can
- 1 cup quick-cook oatsbreadcrumbs1:1glutenadds gluten
Use additional 1 cup Italian breadcrumbs
- 2 large eggs
- ½ teaspoon coarse black pepper
- 1 teaspoon coarse sea salt
- 1 teaspoon celery salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- fresh Italian parsley, for garnish(optional)
- ½ cup ketchup
- ½ of 15 ounce can tomato sauce
- ¼ teaspoon coarse black pepper
- ½ teaspoon coarse sea salt
- ½ cup light brown sugar
- 1 teaspoon yellow mustard
- ½ cup apple cider vinegar
- ¼ cup water
Instructions
- 1
Stir together bread crumbs and milk in a medium mixing bowl and let sit until milk is absorbed
- 2
Add remaining meatloaf ingredients to breadcrumb mixture and mix with gloved hands until thoroughly combined
- 3
Divide meat mixture in half and form into two loaves
- 4
Place one loaf into the bottom of the crockpot
- 5
Whisk together glaze ingredients until fully combined and smooth
- 6
Pour half of the glaze over the loaf
- 7
Cover crockpot with lid and cook on LOW for 3 hours or until internal temperature reaches 165°F
- 8
Slice meatloaf and serve with sauce from the crockpot
Tips
Use gloved hands when mixing the meat to prevent it from sticking and ensure even distribution of ingredients
Make sure your crockpot can fit the loaf comfortably - you may need to shape it to fit your specific slow cooker
Let the breadcrumb and milk mixture sit for at least 5 minutes to fully absorb before adding other ingredients
Good to Know
Refrigerate leftover meatloaf for up to 4 days in airtight container
Can form loaves and freeze for up to 3 months, or prepare glaze up to 2 days ahead
Serve hot with mashed potatoes and steamed vegetables
Common Mistakes
Don't skip letting breadcrumbs absorb milk to avoid dry texture
Use meat thermometer to avoid overcooking and drying out the meatloaf
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I cook both loaves at once?
Yes, if they fit in your crockpot, use all the glaze and cook for the same time, checking internal temperature reaches 165°F.
What if I don't have quick-cook oats?
You can substitute with additional breadcrumbs or pulse regular oats in a food processor until roughly chopped.
How long will the frozen loaf keep?
The formed raw meatloaf will keep frozen for up to 3 months when wrapped tightly in plastic wrap and foil.