Line your crockpot with parchment paper or a slow cooker liner for easy removal and cleanup.

You can also place a few strips of foil in the bottom to create handles for lifting the meatloaf out when finished.

In a large bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, ketchup, Italian seasoning, salt, pepper, and parsley.

Mix gently until everything is combined.

Avoid overmixing, as this can make the meatloaf dense instead of tender.

Shape the mixture into a loaf that will fit inside your slow cooker.

Place it in the crockpot.

Whisk together ketchup, chili sauce, horseradish, brown sugar, mustard, and Worcestershire sauce.

Spread half of the glaze over the top of the meatloaf before cooking. Reserve the rest for serving or add during the final 30 minutes of cooking.

Cover and cook until the meatloaf reaches an internal temperature of 160°F.

Cook:

LOW: 5–7 hours

HIGH: 3–4 hours

Cooking times can vary depending on the size and shape of your meatloaf and your slow cooker.

With 30 minutes remaining, add remaining glaze, and let cook until done.

Carefully remove the meatloaf from the crockpot and let it rest for 10 minutes before slicing.

Top with parsley garnish if desired and serve warm.