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Easy Slow Cooker Beef and Vegetable Meatloaf Recipe

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This Easy Slow Cooker Beef and Vegetable Meatloaf is a set-it-and-forget-it dinner that’s packed with hidden veggies and incredibly moist. The slow cooker does all the work, turning simple ingredients into a comforting, family-friendly meal.

Ingredients

Scale
  • 2 lbs (900g) ground beef (85/15)
  • 1 cup (90g) rolled oats
  • 1 medium zucchini, grated (about 1 cup / 120g), squeezed dry
  • 1 medium carrot, grated (about ½ cup / 60g)
  • 1 small yellow onion, finely diced (about ½ cup / 80g)
  • 3 cloves garlic, minced
  • 2 large eggs, at room temperature
  • ½ cup (120ml) ketchup (for the loaf)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For the glaze: ¼ cup (60ml) ketchup
  • 2 tablespoons (25g) brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prep the Vegetables (10 minutes): Grate the zucchini and carrot using the large holes of a box grater. Place the grated zucchini in the center of a clean kitchen towel, gather the corners, and squeeze firmly over the sink to remove as much liquid as possible. Finely dice the onion and mince the garlic.
  2. Mix the Glaze (2 minutes): In a small bowl, combine ¼ cup (60ml) ketchup, 2 tablespoons (25g) brown sugar, and 1 teaspoon of Worcestershire sauce. Stir until smooth and set aside.
  3. Combine the Meatloaf Ingredients (5 minutes): In a large mixing bowl, add the ground beef, rolled oats, squeezed zucchini, grated carrot, diced onion, minced garlic, eggs, ½ cup (120ml) ketchup, 2 tablespoons (30ml) Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Use your hands to gently mix everything together until just evenly distributed. Do not overwork the meat.
  4. Shape the Loaf (3 minutes): Line the bottom and sides of your slow cooker with a long piece of aluminum foil, leaving some overhang for easy removal. Lightly spray the foil with non-stick cooking spray. Transfer the meat mixture to the slow cooker and shape it into a loaf, leaving about an inch of space around the edges.
  5. Apply the Glaze (1 minute): Brush the prepared glaze evenly over the top of the meatloaf. Reserve a little extra to brush on halfway through cooking if desired.
  6. Cook Low and Slow (4-5 hours on LOW or 2-3 hours on HIGH): Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the internal temperature reaches 160°F (71°C).
  7. Rest and Serve (10 minutes): Carefully lift the meatloaf out of the slow cooker using the foil overhang. Transfer to a cutting board and let rest for 10 minutes before slicing into 1-inch thick pieces. Serve warm.

Notes

For a firmer crust, place the cooked meatloaf under the broiler for 2-3 minutes after removing from the slow cooker. Do not skip squeezing the zucchini—it prevents a loose, crumbly loaf. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.

Nutrition

Keywords: slow cooker meatloaf, beef meatloaf, vegetable meatloaf, easy meatloaf, healthy meatloaf, hidden veggies, family dinner

Find it online: https://vexifood.com/easy-slow-cooker-beef-and-vegetable-meatloaf-recipe/