Crockpot Meatloaf

If you ask my mother, I’m in love with meatloaf. Especially when you pair it with mashed potatoes and corn. Mmmmmmmmm! What I love about it is that it’s a total comfort food. It makes you feel good. It reminds you of home cooking.

A majority of the time I like to experiment with different flavors and meats. I made a meatloaf a year or so ago and my husband loved it. After that, I’ve stuck with a recipe that’s pretty close to it (because I didn’t write down what I put in it… whoops?) and it’s been a hit since. I’m also a fan of making it in the crockpot because 1) I can set it and forget it and 2) my house doesn’t get super hot from the oven being on. But without further adeiu, here’s my (secret) recipe.


Prep time: 15 minutes  |  Cook time: 4-5 hours


  • 1lb lean beef burger
  • 1lb sausage
  • 1 egg
  • 1/2 cup sweet onion (diced)
  • 1/2 cup celery (diced)
  • 3/4 cup Italian seasoned bread crumbs
  • 1/4 cup barbecue sauce (any flavor)
  • Pinch of salt and pepper


  1. Turn crockpot to HIGH setting and spray bottom of dish with cooking spray.
  2. Cut up celery and onion; place aside.
  3. Mix beef and sausage together first to make sure mixture is even.
  4. Add the rest of the ingredients to the meat mixture.
  5. Form a loaf shape in the bowl, then transfer to crockpot bowl. Place lid on crockpot and let cook for 4-5 hours.

A few notes as to why I used the ingredients/amounts that I did:

  • I use lean beef (90% or higher) because the sausage makes up for the fat content.
  • I used wild boar sausage from a hog that my husband harvested. It was already seasoned with sage. I suggest choosing a sausage that has a flavor to your liking. Plain if you plan on adding your own seasoning to the meat loaf. Use sage or hot if you want the added flavor.
  • Barbecue sauce adds a smoky flavor to the meatloaf. Since I add barbecue sauce, I only use one egg.
  • I still add salt and pepper even though the sausage and bread crumbs have seasoning.
  • I like sweet onion because it’s not as potent as yellow or red onion.

That’s it! I love the simplicity of it and how fast it is to make.