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Slow Cooker Depression Meatloaf: This slow cooker meatloaf only needs five simple things, and it’s the kind of easy dinner that becomes a regular on busy weeknights. It uses plain pantry items and a simple, old-fashioned way of cooking. Crushed saltine crackers help hold the meatloaf together, making it soft and filling without needing a long grocery list. I really like recipes like this one for nights when the fridge feels empty, but you still want something warm and cozy for dinner.
Serve this meatloaf with mashed potatoes, buttered green beans, corn, or simple roasted carrots for an easy dinner the whole family will enjoy. It also slices well for leftovers, so I like to serve extra pieces with a side salad, or use a cold slice the next day in a sandwich with a little more ketchup on top.
Servings: 6
Ingredients
- 2 pounds ground beef
- 1 sleeve saltine crackers, crushed into small crumbs
- 2 large eggs
- 1 cup ketchup, split into two halves
- 1 packet onion soup mix
Slow Cooker Depression Meatloaf: Directions
- Get the slow cooker ready. Give the inside of your 6-quart slow cooker a light spray with nonstick cooking spray. If you’d rather skip the scrubbing later, you can also line it with a parchment slow cooker liner instead. This makes cleanup much easier once the meatloaf is done.
- Add the main ingredients. Place the ground beef in the bottom of the slow cooker. Sprinkle the onion soup mix over the top, crack in the two eggs, and pour in half of the ketchup (1/2 cup). Then crumble the saltine crackers evenly across everything so they’re spread out and not clumped in one spot.
- Mix everything together. Using clean hands or a strong spoon, gently stir and mix all the ingredients until they’re just combined. Try not to overmix, since mixing too much can make the meatloaf tough instead of tender. Once it’s mixed, shape it into a round loaf and place it in the center of the slow cooker.
- Add the ketchup topping. Spoon the rest of the ketchup (the other 1/2 cup) over the top of the meatloaf. Use the back of the spoon to spread it out evenly, covering the whole top of the loaf like a glaze.
- Cook it slowly. Put the lid on the slow cooker. Cook it on LOW heat for 5 to 6 hours, or if you’re in a hurry, use HIGH heat for 3 to 4 hours instead. The meatloaf is done when it’s fully cooked in the middle and a food thermometer reads 160 degrees Fahrenheit at the center.
- Let it rest, then serve. Once it’s finished cooking, leave the meatloaf sitting in the slow cooker for about 10 minutes before touching it. This short rest helps it hold together better when you slice it. After resting, carefully lift the meatloaf out, cut it into slices, and serve it warm.
