Ultimate Slow Cooker Meatloaf

Mix the Base: In a large bowl, combine the ground beef, the dry stuffing mix, the eggs, and ½ cup of the ketchup. Use your hands to mix gently until just combined. Over-mixing can lead to a tough meatloaf, so stop once the ingredients are evenly distributed.
Form the Loaf: Shape the mixture into a round or oval loaf that will fit comfortably inside your slow cooker.
The Slow Cooker Hack: To make removal easier later, you can place a strip of folded aluminum foil or parchment paper at the bottom of the slow cooker to act as a “lift.” Place the meatloaf on top.
Glaze It: Pour the remaining ½ cup of ketchup over the top of the raw beef mixture. Spread it evenly to the edges to ensure every bite gets that sweet and tangy finish.
Slow Cook: Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The meatloaf is done when the internal temperature reaches 160°F (71°C).

Drain the Fat: If you use a higher fat content beef, you may notice liquid at the bottom of the pot. Carefully spoon it out or use a turkey baster before serving.
The Broiler Finish: If you want a truly sticky, darkened glaze, carefully lift the cooked meatloaf out and place it under your oven’s broiler for 3–5 minutes until the ketchup bubbles.
Let it Rest: Always let the meatloaf sit for at least 10 minutes before slicing. This allows the juices to redistribute so the loaf doesn’t crumble when cut.