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Crock Pot Meatloaf Recipe

Comforting meatloaf recipe topped with ketchup and cooked in your slow cooker for an entire dinner in your crock pot!

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 4 servings
Calories: 606 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb JENNIE-O® Turkey
  • 2 eggs
  • 1 c. Panko bread crumbs
  • 1/2 c. ketchup + plus more to top meatloaf
  • 1/2 c. chopped onion
  • 1 1/2 tsp salt divided
  • 1/2 tsp pepper
  • 1 Tbsp olive oil
  • 1 lb baby carrots
  • 1 1/2 lb potatoes cleaned and diced

Instructions

    Cup of Yum
  1. Spray inside of crock pot with non-stick cooking spray.
  2. In a large bowl mix together turkey, eggs, bread crumbs, ketchup, onion, 1 tsp salt and pepper. Form a loaf and place inside the slow cooker, making sure the meatloaf is not touching the sides.
  3. In a bowl mix together the carrots, potatoes, 1/2 tsp salt and olive oil. Place around the meatloaf in crock pot. Top meatloaf with ketchup if desired.
  4. Cook on high 4 hours or low 7-8 hours or until veggies are cooked through and meatloaf's internal temperature is 165 degrees.

Notes

  • Can I make it in the oven instead?
  • Yes! Prepare it and then instead of placing in your crock pot place it in a loaf pan. Brush ketchup mixture on top and place in the oven and bake at 350 degrees F for about 55 minutes or until meat is no longer pink in the middle. 
  • You could also shape into a loaf and place on a baking sheet with aluminum foil, but I feel that the loaf pan provides a more moist meatloaf. 
  • Remove from oven and let rest 10 minutes before serving.
  • Can I substitute the ground turkey for ground beef?
  • Yes, you can! It will be great either way, just pick which one you prefer. We recommend using a 90% lean ground beef if you use beef. 
  • You can prep this the night before. Shape the meatloaf and place it in the crock pot with vegetable in advance. Refrigerate for up to 12 hours. 
  • Avoid over mixing your meat as it results in a tougher meatloaf. Mix the ingredients until they have just combined. 
  • Sprinkle a little brown sugar in the ketchup for a sweeter glaze.
  • Broil the meatloaf after cooking it to get the glaze super stick and delicious. 
  • Leftovers are good for up to 3 days in the refrigerator.
  • You can also freezer slices of meatloaf in airtight containers for up to 2 months. 
  • The internal temperature of the meatloaf should be 160 degrees F when cooked through.
  • Got leftovers? Make a delicious meatloaf sandwich. Simply toast a hearty bread and warm up your meatloaf to be the sandwich filling.

Nutrition Information

Calories 606kcal (30%) Carbohydrates 83g (28%) Protein 43g (86%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 144mg (48%) Sodium 1769mg (74%) Potassium 1588mg (45%) Fiber 10g (40%) Sugar 16g (32%) Vitamin A 15935IU (319%) Vitamin C 25.7mg (29%) Calcium 223mg (22%) Iron 10.8mg (60%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 606

% Daily Value*

Calories 606kcal 30%
Carbohydrates 83g 28%
Protein 43g 86%
Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 144mg 48%
Sodium 1769mg 74%
Potassium 1588mg 34%
Fiber 10g 40%
Sugar 16g 32%
Vitamin A 15935IU 319%
Vitamin C 25.7mg 29%
Calcium 223mg 22%
Iron 10.8mg 60%

* Percent Daily Values are based on a 2,000 calorie diet.