Summer Cookout Comfort: Just 5 ingredients. I make it when I want dinner handled hours ahead so I can stay out on the patio.

This 5-ingredient slow cooker meatloaf is my go-to when I want that nostalgic summer cookout flavor without being stuck in the kitchen. I mix it up with raw ground beef in the late morning, drop it in the slow cooker, and let it quietly do its thing while I’m out on the patio with a book or chasing my kid around the yard. By dinnertime, you’ve got a caramelized, umami-rich loaf waiting in a ceramic crock, all glistening and steamy like it just came off the grill—but with almost zero hands-on time.

I like to keep the sides as low-fuss as the meatloaf itself: think grilled or roasted corn, a simple green salad, or a bowl of coleslaw you made earlier in the day. Buttered mashed potatoes or roasted baby potatoes are perfect if you’re craving full comfort-food vibes. For a summer cookout feel, slice the meatloaf thick and serve it on toasted buns with extra ketchup or BBQ sauce, plus pickles and a crisp veggie tray. A cold beer, iced tea, or lemonade fits right in with the relaxed, patio-first mood.

Servings: 6

2 pounds ground beef (80–85% lean)

Spray the inside of your slow cooker with nonstick cooking spray, or line the bottom with a strip of parchment paper for easier lifting and cleanup.

In a large mixing bowl, add the ground beef, breadcrumbs, beaten eggs, 1/4 cup of the ketchup, and the dry onion soup mix.

Using clean hands or a sturdy spoon, gently mix just until everything is evenly combined. Try not to overwork the meat so the meatloaf stays tender.

Shape the mixture into a firm, even loaf that will fit in the bottom of your slow cooker, leaving a little space around the sides so air and heat can circulate.

Place the shaped meatloaf into the prepared slow cooker, seam side down if there is one.

Spread the remaining 1/4 cup ketchup evenly over the top of the meatloaf to create a glaze that will caramelize as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the meatloaf is cooked through and the top looks glazed and slightly caramelized.

Check for doneness with an instant-read thermometer inserted into the center of the loaf; it should read at least 160°F (71°C) for safe ground beef.

Once done, turn off the slow cooker and let the meatloaf rest, covered, for 10–15 minutes. This helps the juices settle and makes it easier to slice.

Carefully lift the meatloaf out of the slow cooker using two spatulas or by grabbing the parchment sling, transfer to a cutting board, slice, and serve warm with any juices spooned over the top.

For a slightly sweeter, more cookout-style vibe, swap half of the ketchup with your favorite BBQ sauce in both the mix and the glaze. If you like a bit of heat, add a pinch of crushed red pepper flakes or a dash of hot sauce to the mixture (this won’t change the 5-ingredient count if you treat it as optional). You can also use seasoned breadcrumbs and reduce the onion soup mix slightly if you want a milder onion flavor. To make cleanup even easier, form the loaf on a piece of parchment and lower it into the slow cooker as a sling so you can lift it out in one piece. Food safety tips: Always start with fully thawed ground beef, never frozen, so it reaches a safe temperature quickly and evenly in the slow cooker. Mix the meat with clean hands and wash them thoroughly before and after handling raw beef. Use a dedicated cutting board or surface for shaping the loaf, and sanitize it afterward. Most importantly, use an instant-read thermometer and make sure the internal temperature hits at least 160°F (71°C) before serving. Refrigerate leftovers within 2 hours of cooking and reheat slices to 165°F (74°C) before eating.