Slow Cooker Dr. Pepper Meatloaf
Print Recipe
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
Servings: 4 people
