Mommy Hates Cooking

Slow Cooker Meatloaf

slow cooker meatloaf

A fan on Facebook a few weeks ago mentioned that she was having Slow Cooker Meatloaf, I immediately thought that sounded delicious.  Meatloaf normally takes quite a while in the oven, so what better way to cook it and have it ready for dinner time!

I would recommend using lean ground beef if you do not you need to use a slotted spoon to take out of the slow cooker to avoid all the grease.

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Slow Cooker Meatloaf


  • 2 Lbs Lean Ground Beef
  • 4 Egg Whites
  • 1 Cup Plain Dry Oats (or certified gluten free oats)
  • 1 16oz Jar of Pasta Sauce
  • 1 Tbsp Brown Sugar
  • 1/4 Cup White Onion, Chopped


  1. In a large bowl combine the ground beef, egg whites, oats, and form your loaf to fit the size of the slow cooker.
  2. Spray the slow cooker with nonstick spray, then place the loaf in. Pour 1/2 of the pasta sauce over the top of the loaf and sprinkle with brown sugar and chopped onion.
  3. Let this cook for 8 hours on low. I served it topped with the additional pasta sauce.


The nutritional breakdown for this recipes comes from and it is a rough estimate based on the ingredients you use.

Assuming your meatloaf makes 8 servings you will be eating 1 serving with 275 Calories, 12g of Fat, 15g Carbs, and 27g Protein.

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9 Responses to “Slow Cooker Meatloaf”

  1. Lauren Shannahanposted November 28, 2011 at 8:03 am

    Do you know if you can use instant oatmeal for the slow cooker meatloaf? Thanks!


    • Mommy Hates Cookingreplied November 28th, 2011 at 8:32 am

      I have never tried instant, I would suspect it should work the same though.

  2. Sherie Aposted December 13, 2011 at 5:28 pm

    Thank you for the recipe! I came over from I just took the meatloaf out of the crockpot. It smells, looks and tastes so yummy! I love how easy it is to make. Definitely a keeper. I might add some garlic next time.


    • Kristyreplied December 13th, 2011 at 8:03 pm

      Yay! So glad to hear it, such a great way to make meatloaf much better than in the oven for so many hours and not able to leave it!

      • Sherie Areplied December 13th, 2011 at 8:32 pm

        I cooked mine on high for six hours and it was great. So glad because I wanted it for tonight and didn’t start until almost noon.

  3. Monica M.posted July 25, 2014 at 11:13 pm

    Just wondering why adding oatmeal? Is it just to hold it together and the egg whites? Normally I use saltine crackers and the whole egg. I’m not adverse to trying it with oats and egg whites though I am just curious? TY!


    • Kristyreplied July 25th, 2014 at 11:19 pm

      I do the egg whites to cut the calories and just prefer oatmeal, I would expect it would probably have the same effect with the crackers too.

  4. Peg Pifer Stewartposted July 20, 2017 at 4:56 pm

    Kristy, may I use this recipe with whole eggs without changing the consistency? May I use homemade Pasta Sauce? Thank you.



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