This Slow Cooker Cranberry Meatloaf is a delicious twist on classic comfort food! Made with juicy ground beef, savory seasonings, breadcrumbs, and a sweet-tangy cranberry glaze, this easy crockpot dinner is perfect for family meals, holiday gatherings, and busy weeknights. The slow cooker keeps the meatloaf moist and tender, while the cranberry topping adds a beautiful burst of flavor to every bite.
Recipe Overview
Prep Time
15 minutes
Cook Time
4–6 hours
Servings
6
Cooking method: Slow cooker | Difficulty: Easy
Ingredients
For the Meatloaf
- 2 pounds ground beef (85% lean recommended)
- 1 cup breadcrumbs
- 2 large eggs
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup milk
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- ½ teaspoon smoked paprika
For the Cranberry Glaze
- 1 cup whole-berry cranberry sauce
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Optional garnish: Fresh parsley or a few fresh cranberries.
Instructions
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Step 1: Prepare the meatloaf mixture
In a large bowl, combine the ground beef, breadcrumbs, eggs, chopped onion, garlic, milk, ketchup, Worcestershire sauce, salt, pepper, Italian seasoning, and smoked paprika. Mix gently until everything is evenly combined. Avoid overmixing to keep the meatloaf tender.
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Step 2: Shape the meatloaf
Shape the mixture into a compact oval loaf that fits comfortably inside your slow cooker. Line the bottom with a small piece of parchment paper or use a suitable slow cooker rack to help lift the meatloaf out after cooking.
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Step 3: Make the cranberry glaze
In a separate bowl, whisk together the cranberry sauce, ketchup, brown sugar, Dijon mustard, apple cider vinegar, and Worcestershire sauce. Stir until smooth but still slightly textured from the cranberries.
Step 4: Add the glaze
Place the shaped meatloaf in the slow cooker and spread about two-thirds of the cranberry glaze over the top and sides. Reserve the remaining glaze for serving.
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Step 5: Slow cook until done
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, depending on your slow cooker and the thickness of the loaf. Check the center with a food thermometer; ground beef meatloaf should reach 160°F (71°C) for safety.
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Step 6: Rest, slice, and serve
Carefully lift the meatloaf from the slow cooker and let it rest for 10 minutes before slicing. Warm the reserved glaze separately and spoon it over the slices. Garnish with parsley or fresh cranberries if desired.
Tips for the Best Cranberry Meatloaf
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- Choose the right ground beef: An 85% lean blend gives you a juicy meatloaf without excessive grease.
- Don’t overmix: Combine the ingredients just until incorporated to avoid a dense texture.
- Use parchment for easier lifting: Leave enough parchment around the loaf to help remove it carefully.
- Keep the glaze balanced: Taste your cranberry sauce before adding the brown sugar; some varieties are already quite sweet.
- Check the temperature: Slow cookers vary, so use a thermometer instead of relying on cooking time alone.
What to Serve with Cranberry Meatloaf
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Turkey Meatloaf Cranberry Glaze at Joshua Kelley blog
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6
This sweet-and-savory meatloaf pairs beautifully with:
- Creamy mashed potatoes and gravy
- Roasted carrots or green beans
- Garlic mashed cauliflower
- Buttered corn or steamed broccoli
- Warm dinner rolls or crusty bread
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze cooled slices in freezer-safe containers for up to 3 months for best quality.
- Reheating: Reheat slices in the oven, covered, at 325°F (163°C), or in the microwave until heated through to 165°F (74°C). Add a little extra cranberry glaze to keep them moist.
Slow Cooker Cranberry Meatloaf Recipe Card
Slow Cooker Cranberry Meatloaf
Tender ground beef meatloaf topped with a sweet, tangy cranberry glaze.
Prep: 15 min
Cook: 5–6 hrs on LOW
Serves: 6
Ingredients
Meatloaf
- 2 lb ground beef
- 1 cup breadcrumbs
- 2 eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup milk
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
Cranberry glaze
- 1 cup whole-berry cranberry sauce
- ¼ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
Instructions
- Combine all meatloaf ingredients in a bowl and mix gently.
- Shape into an oval loaf and place in a lined slow cooker.
- Whisk together all cranberry glaze ingredients.
- Spread two-thirds of the glaze over the meatloaf.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, checking for an internal temperature of 160°F (71°C).
- Rest for 10 minutes, slice, and serve with the warmed remaining glaze.
