Slow Cooker Dr. Pepper Meatloaf

Beef Recipes Reading Time: 8 minutes

If you think you’ve tried every version of meatloaf, think again. This Slow Cooker Dr. Pepper Meatloaf adds a sweet-and-savory twist to the classic comfort dish, with the soda lending a caramelized flavor that keeps the beef moist and tender.

This recipe brings together everything you love about old-fashioned meatloaf without turning on the oven. The slow cooker does all the work, letting the flavors develop slowly until every slice is rich, saucy, and full of depth.

It’s one of those dishes that feels both familiar and fresh, perfect for weeknights, gatherings, or whenever you want something comforting but a little different. 

Looking for the printable recipe? It’s below with all the measurements and step-by-step directions. Don’t skip the tips section, as there are a few easy tricks that make this one turn out perfectly every time.

Slow Cooker Dr. Pepper Meatloaf
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Serves: 4
Prep time: 5 minutes
Cook time: 4-6 hours

Why You’ll Love This Recipe

It’s a little nostalgic, a little unexpected, and completely satisfying. While it keeps all the cozy, homemade charm of classic meatloaf, this version adds a little something extra.

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Whether you’re making dinner for the family, prepping easy leftovers for the week, or bringing something warm to a get-together, this Slow Cooker Dr. Pepper Meatloaf delivers that familiar satisfaction with an extra spark.

If you love simple recipes that feel a little elevated without additional work, this one’s going to be a favorite.

A plate with two slices of meatloaf on mashed potatoes, sliced carrots, a can and glass of Dr Pepper, and a small dish of sauce on a red checkered napkin.

How To Make Slow Cooker Dr. Pepper Meatloaf

Various ingredients for cooking, including ground beef, eggs, bread crumbs, spices, milk, mustard, Worcestershire sauce, barbecue sauce, brown sugar, and a can of Dr. Pepper, are arranged on a counter.

Ingredients

  • ¾ cup milk
  • ⅔ cup seasoned bread crumbs
  • 2 eggs
  • 2 teaspoons dried minced onion
  • 1 clove garlic, minced
  • 1 tablespoon mustard
  • 1 tablespoon bbq sauce
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon seasoning salt
  • ¼ teaspoon black pepper
  • 2 pounds lean ground beef

Glaze

  • ½ cup Dr. Pepper
  • ½ cup BBQ Sauce
  • 2 tablespoons brown sugar
A plate with two slices of meatloaf on mashed potatoes, sliced carrots, a bowl of sauce, a can of Dr Pepper, and a glass of iced drink on a red checkered cloth.

Step-by-Step Guide

1. In a large bowl, combine the milk and bread crumbs, stirring until well combined.

2. Add the eggs, minced onion, garlic, mustard, BBQ sauce, Worcestershire sauce, seasoning, black pepper, and the ground beef.

  • A glass measuring cup with raw ground beef, seasonings, and egg, next to a small bowl of breadcrumb mixture with a spoon, on a white surface.
  • Ground meat, a yellow ingredient, and a beige mixture are in a glass mixing bowl with a spoon, on a white marble surface.

3. Stir with a wooden spoon until well combined.

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4. Line your slow cooker with foil, form your meatloaf mixture into an oval, and place it in the bottom of the slow cooker.

  • Uncooked meatloaf mixture shaped and placed on a sheet of aluminum foil inside a slow cooker on a marble countertop.
  • Raw meatloaf mixture placed on aluminum foil inside a slow cooker, ready to be cooked.

5. In a small bowl, combine the Dr. Pepper, BBQ sauce, and brown sugar.

6. Pour half over the meatloaf.

  • A raw, seasoned meatloaf covered in sauce sits on aluminum foil inside a slow cooker on a marble countertop.
  • A slow cooker lined with aluminum foil contains a mound of raw ground meat covered in a red sauce.

7. Cover and cook on low for 6 hours or high for 4 hours.

A close-up of a glazed meatloaf topped with chopped parsley, wrapped in foil.

8. Once cooked through, transfer the meatloaf to a baking sheet, then cover it with the remaining glaze and broil for 2-3 minutes.

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9. Slice and serve!

A plate of meatloaf on mashed potatoes with sliced carrots, next to a ramekin of sauce, a can and glass of Dr Pepper, on a red checkered cloth.

Tips, Tricks and Storage

Here are a few tips and tricks I’ve picked up while tinkering around with this recipe.

  • Cook on Low: If you have time, cooking on low allows the flavors to blend gradually and keeps the meatloaf from drying out. If it cooks too long, just drizzle a little extra Dr. Pepper or broth over it before serving to restore moisture.
  • Line the Slow Cooker with Foil: Lining your slow cooker with foil (and leaving a bit of overhang) makes it easy to lift the loaf out when it’s done and helps minimize cleanup from caramelized bits.
  • Let It Rest Before Slicing: Once cooked, let the meatloaf rest for 10–15 minutes before slicing. This short wait allows the juices to settle, so each slice stays firm and flavorful.
  • Storage: Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat gently in the oven, skillet, or air fryer for the best texture. You can also freeze individual portions for up to 2 months and just thaw overnight before reheating.
A plate with two slices of meatloaf topped with sauce, mashed potatoes, and cooked carrots, set on a red-checkered napkin, with a Dr Pepper can in the background.

Variations

Want to sneak in extra veggies? Stir in finely chopped bell peppers, carrots, or mushrooms for a boost of flavor and texture.

If you like a bit of heat, add diced jalapeños, a dash of cayenne, or a swirl of your favorite hot sauce right into the mix.

You can even switch up the glaze—try blending Dr. Pepper with ketchup, BBQ sauce, or a splash of soy sauce for something richer and more complex.

Hosting a group? Shape the mixture into mini loaves or muffin-sized portions for quicker, party-ready servings.

However you tweak it, this meatloaf is forgiving and welcomes your own twist while keeping that same comfort food feel.

Substitutions

Missing something or just trying to use what’s already in the fridge or pantry? This recipe is flexible. Use what you have around the house!

Ground Beef → Ground Turkey or Chicken

While of course it changes the flavor palate, swap in leaner meat like Turkey or Chicken for a lighter take. The Dr. Pepper keeps it juicy with any meat that you use.

Breadcrumbs → Oats or Crushed Crackers

If you’re out of breadcrumbs, quick oats, or crushed crackers bind the loaf just as well and soak up moisture beautifully.

Dr. Pepper → Cola or Root Beer

Any dark soda works here. Cola gives a classic sweetness, while root beer adds a hint of spice.

Ketchup or BBQ Sauce → Tomato Sauce + Honey or Molasses

If you’re short on glaze ingredients, combine tomato sauce with a touch of honey, molasses, or brown sugar for a homemade replacement.

Onion → Shallot or Green Onion

If you’re low on regular onions, use shallots for sweetness or green onions for a mild flavor.

A plate of meatloaf, mashed potatoes, and sliced carrots with a can and glass of Dr Pepper, barbecue sauce, and kitchen utensils in the background.

Frequently Asked Questions

Q: Can I make this in the oven instead of a slow cooker?

Absolutely! Shape the loaf, bake it at 350°F (175°C) until cooked through, then brush with glaze and broil briefly for a caramelized finish.

Q: Will the Dr. Pepper make it too sweet?

No. The sweetness cooks down, leaving a balanced, slightly tangy flavor that complements the beef perfectly.

Q: Can I prepare it ahead of time?

Definitely. Form the loaf and refrigerate overnight. Start the slow cooker the next day when you’re ready to cook.

Q: What if my loaf comes out too soft?

That usually means there was too much liquid. Next time, add a few more breadcrumbs or cook uncovered for the last 30 minutes to help it firm up.

Q: Does it freeze well?

Yes. Slice it, wrap portions individually, and freeze. Thaw in the fridge before reheating. This is also great for single-serving meal prep.

Looking for other dinner ideas? Check out these other favorites, such as the Slow Cooker Root Beer Chili or the Sheet Pan Mississippi Chicken and Potatoes. The Peanut Butter Oreo No-Bake Cheesecake is a great dessert to pair with your meal on a busy evening.

Slow Cooker Dr. Pepper Meatloaf

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A plate with two slices of meatloaf on mashed potatoes sits on a red checkered cloth, with a can of Dr Pepper and a glass of iced drink in the background.
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Prep Time:5 minutes
Cook Time:6 hours
Total Time:6 hours 5 minutes

Ingredients

  • ¾ cup milk
  • ⅔ cup seasoned bread crumbs
  • 2 eggs
  • 2 teaspoons dried minced onion
  • 1 clove garlic minced
  • 1 tablespoon mustard
  • 1 tablespoon bbq sauce
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon seasoning salt
  • ¼ teaspoon black pepper
  • 2 pounds lean ground beef

Glaze

  • ½ cup Dr. Pepper
  • ½ cup BBQ Sauce
  • 2 tablespoons brown sugar

Instructions

  • In a large bowl, combine the milk and bread crumbs, stirring until well combined.
  • Add the eggs, minced onion, garlic, mustard, BBQ sauce, Worcestershire sauce, seasoning, black pepper, and the ground beef.
  • Stir with a wooden spoon until well combined.
  • Line your slow cooker with foil, form your meatloaf mixture into an oval, and place it in the bottom of the slow cooker.
  • In a small bowl, combine the Dr. Pepper, BBQ sauce, and brown sugar.
  • Pour half over the meatloaf.
  • Cover and cook on low for 6 hours or high for 4 hours.
  • Once cooked through, transfer the meatloaf to a baking sheet, then cover it with the remaining glaze and broil for 2-3 minutes.
  • Slice and serve!

Notes

Tips, Tricks & Storage

Here are a few tips and tricks I’ve picked up while tinkering around with this recipe.
Cook on Low
If you have time, cooking on low allows the flavors to blend gradually and keeps the meatloaf from drying out. If it cooks too long, just drizzle a little extra Dr. Pepper or broth over it before serving to restore moisture.
Line the Slow Cooker with Foil
Lining your slow cooker with foil (and leaving a bit of overhang) makes it easy to lift the loaf out when it’s done and helps minimize cleanup from caramelized bits.
Let It Rest Before Slicing
Once cooked, let the meatloaf rest for 10–15 minutes before slicing. This short wait allows the juices to settle, so each slice stays firm and flavorful.
Storage
Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat gently in the oven, skillet, or air fryer for the best texture. You can also freeze individual portions for up to 2 months and just thaw overnight before reheating.

Variations

Want to sneak in extra veggies? Stir in finely chopped bell peppers, carrots, or mushrooms for a boost of flavor and texture. If you like a bit of heat, add diced jalapeños, a dash of cayenne, or a swirl of your favorite hot sauce right into the mix. You can even switch up the glaze—try blending Dr. Pepper with ketchup, BBQ sauce, or a splash of soy sauce for something richer and more complex. Hosting a group? Shape the mixture into mini loaves or muffin-sized portions for quicker, party-ready servings. However you tweak it, this meatloaf is forgiving and welcomes your own twist while keeping that same comfort food feel.

Substitutions

Missing something or just trying to use what’s already in the fridge or pantry? This recipe is flexible. Use what you have around the house!
Ground Beef → Ground Turkey or Chicken
While of course it changes the flavor palate, swap in leaner meat like Turkey or Chicken for a lighter take. The Dr. Pepper keeps it juicy with any meat that you use.
Breadcrumbs → Oats or Crushed Crackers
If you’re out of breadcrumbs, quick oats, or crushed crackers bind the loaf just as well and soak up moisture beautifully.
Dr. Pepper → Cola or Root Beer
Any dark soda works here. Cola gives a classic sweetness, while root beer adds a hint of spice.
Ketchup or BBQ Sauce → Tomato Sauce + Honey or Molasses
If you’re short on glaze ingredients, combine tomato sauce with a touch of honey, molasses, or brown sugar for a homemade replacement.
Onion → Shallot or Green Onion
If you’re low on regular onions, use shallots for sweetness or green onions for a mild flavor.

Private Notes

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Servings: 4 people

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