Crock Pot Meatloaf

"This meatloaf is a breeze to make, holds together and slices nicely- a problem I have had with meatloaves in the past. It is a sure winner from my mother-in-law, who is a fabulous cook. Feel free to experiment with Ro-Tel tomatoes or other ingredients."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Paul K. photo by Paul K.
photo by Lillie D. photo by Lillie D.
photo by Micah P. photo by Micah P.
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
3hrs 10mins


  • 2 eggs, beaten
  • 34 cup milk
  • 34 cup dry breadcrumbs
  • 1 (1 ounce) envelope dry onion soup mix
  • 2 lbs lean ground beef


  • To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
  • In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.

Questions & Replies

  1. Instead of breadcrumbs, can I use Ritz crackers?
  2. When making a meat loaf in crook pot, I use the plastic bag for easy clean up. Will this cause the aluminum foil to stick To it.
  3. What can I use in place of milk? I am out & can't get to the store today.
  4. What about ketchup? Can I cover the meatloaf in ketchup so it cooks with it on there?
  5. what do i put in the bottom of the slow cooker


  1. Was out of dry onion soup mix, so I subbed 2 Tbs. instant beef bouillon. My husband and teenage son ate half the meatloaf before I came home from work that night, and they're still talking about "that amazing meatloaf" two days later :) Thanks for the great recipe.
  2. This is actually the recipe I STARTED making meatloaf with! It is THE,(or almost identical),recipe that was in the 'Rival Crock-Pot Cook Book' that came with the,(now old),Rival Crock Pot that my mother gave me as a house warming gift when I first moved to live on my own! Everyone LOVED my meatloaf,and wanted my "secret" recipe! I ended up caving,and lent the little Rival "pamphlet" of a book to a friend,who proceeded to lose it! I was distraught to say the least,because I could remember the ingredients well enough - just not the right measurements! I spent years trying to "re-create" the recipe with varying success -some great,others not so much! Then,when the internet became more accessible I searched it out on the Rival,(and many other), sites with no luck -until today's WOW on!! I recognized it immediately and am SO happy to have it back that I couldn't just say nothing!! It is by far THE BEST meatloaf I've ever had,or made!! I had/have always made a few changes to the original recipe by adding 1 med./small onion-minced, along with 1 large stalk of celery, 1 small green bell pepper, and a few cloves of garlic -also all minced to the meat mix. This not only adds TONS of flavor,but incredible moistness to an already decidedly moist loaf. I also add a mixture of about 1/2c. tomato sauce(give or take), 1Tbsp. brown sugar,& 1Tbsp. Worcestershire sauce,with a large clove of minced garlic and a tsp. or two of Italian herbs to the top at the beginning of the cook time -long,or short. It's awesome! Way more flavorful,(& I think),more traditional than just plain old catsup! Thank you SOOO much to the original poster of this fantastic recipe! You have reunited me with a long lost love that I'd long since given up on ever finding again! May everyone who tries it love have as much success,and raves FROM,(and love FOR),it that myself and mine always have! Bon Appetit!
  3. This is the only meatloaf my husband and I have ever liked at all, and we don't just like it, we love it. It's so easy to make and has a great consistency and flavor. Slices very nicely without falling apart at all. Very moist. It turns out exactly the same whether I use the slow cooker or the oven. In the oven I cook it for an hour at 350.
  4. Cooked 6 hrs on low and was still a bit rare. Next time I will cook on high for a few hrs then switch to low. I sub'd stove top stuffing for breadcrumbs, it was yummy.
  5. What an easy and great recipe. My family loved it. Just like my mom used to make :-) I added ketchup to the top for the last 30 minutes of cooking for a little "tomato" flavor.


  1. Put a quart of canned tomatoes over the top dumped about a cup of the juice from the tomatoes in the crockpot before I put the meatloaf in then dumped the rest of the tomatoes over top
  2. Add McCormick meatloaf seasoning.
  3. Incredibly easy, and quick! I had no breadcrumbs so I crushed up some Ritz crackers instead. I also added some Italian seasoning. I was not sure that it would cook in 3 hours on high, but it did in about 3.5 hours. The last 1/2 hour I added a bbq sauce / ketchup mixture to the top. Very yummy - major hit for the family!
  4. Added barbeque sauce and it was super good
  5. I put tomato sauce in the bottom to keep from sticking!


<p>A Southern gal who loves to eat.&nbsp; I enjoy experimenting with new recipes but often find myself in a world of food nostalgia and spend hours searching for something my g-grandma cooked.&nbsp; I love spending time with family, friends and food.&nbsp; I love easy summertime meals where I can utilize (and make an entire meal of) fresh bounty from the garden.&nbsp;</p>
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