This slow cooker meatloaf and potatoes recipe is coated in a tangy, Thai-inspired barbecue glaze with a gentle kick of heat. One bite is irresistible, and leftovers often taste even better the next day — making this dish ideal for meal prep.
Comforting and flavorful, this meatloaf is finished with a sweet-spicy Thai barbecue sauce that makes it a favorite during the cooler months. The best part: you make it all in your slow cooker.
Yes — you can cook meatloaf right in a slow cooker. A slow cooker acts much like a small oven, trapping steam and keeping the meatloaf moist while the sauce infuses its flavors. You can also bake other unexpected items in a slow cooker, but this meatloaf is one of my go-to recipes.
I first developed this while writing a slow cooker recipe collection, and now I return to it often. The low-and-slow method yields an incredibly juicy meatloaf, and the Thai-inspired glaze is addictively good.
I cook fingerling or small potatoes right alongside the meatloaf for an effortless, built-in side. Serve them simply with salt and pepper, or mash them for a heartier plate — both work great depending on how much time you want to spend.
Ingredients for crock pot meatloaf
This recipe uses just ten straightforward ingredients. Here’s what you’ll need:
For the meatloaf:
- Ground beef. I use 93% lean beef. Because the slow cooker retains moisture, leaner beef won’t dry out. You can substitute ground turkey or a meatloaf mix if you prefer.
- Eggs. Eggs bind the meatloaf and add tenderness.
- Breadcrumbs. Use traditional ground breadcrumbs rather than panko; plain or seasoned both work well.
For the Thai-inspired barbecue glaze:
- Sugar-free ketchup.
- Low-sodium soy sauce.
- Sesame oil.
- Chili paste. Adds depth and mild heat; adjust to taste.
You’ll also need about 2 pounds of fingerling or baby potatoes. I like consistently sized potatoes for even cooking. Thin slices of fresh chile or jalapeño on top are optional but add color and an extra flavor boost.
Leftovers reheat beautifully and make fantastic meatloaf sandwiches the next day.
How to make meatloaf in your slow cooker
Making this slow cooker meatloaf is simple:
- In a large bowl, combine the ground beef, eggs, and breadcrumbs. Use clean hands to mix just until combined and the breadcrumbs are evenly moistened.
- Shape the mixture into a loaf and place it in the center of the slow cooker. A slow cooker liner can make cleanup easier but isn’t required.
- Whisk together the glaze ingredients until smooth, glossy, and slightly thick. Pour it over the meatloaf and spread it to coat the top. Arrange chile slices on top if using.
- Place the potatoes around the meatloaf so they cook in the sauce’s steam and juices.
- Cover and cook on low for 8 hours, until the meatloaf is fully cooked and tender.
Slow Cooker Thai BBQ Meatloaf
Print
Pin
SaveSaved!
Equipment
-
Slow cooker (any standard model)
-
Mixing bowl
Ingredients
- 1½ pounds lean ground beef
- 2 eggs
- ½ cup breadcrumbs
- ½ cup sugar-free ketchup
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon sesame oil
- 1 teaspoon chili paste
- 1 chile pepper thinly sliced (optional)
- 2 pounds fingerling potatoes
Instructions
-
Combine the beef, eggs, and breadcrumbs in a large mixing bowl. Shape into a loaf and transfer to your slow cooker insert.
-
In a second bowl, whisk together the ketchup, soy sauce, sesame oil, and chili paste. Pour the glaze over the meatloaf and top with chile slices if desired.
-
Arrange the potatoes around the outside of the meatloaf so they steam in the juices.
-
Cover and cook on low for 8 hours, until the meatloaf is cooked through and tender.
-
For meal prep: portion into airtight containers. Refrigerate up to 4 days or freeze up to 4 months.
Calories from Fat 162
Pin For Later
