Name: Crockpot Teriyaki Meatloaf with Pineapple
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 8
Cuisine: Asian Fusion
Ingredients: 2 lbs ground beef (80/20 preferred for juiciness); 1 cup panko breadcrumbs; 2 large eggs, beaten; 1 cup crushed pineapple (drained, reserve ¼ cup juice); ½ cup teriyaki sauce (plus ¼ cup more for glazing); ¼ cup finely chopped green onions; 3 cloves garlic, minced; 1 tsp fresh grated ginger (or ½ tsp ground); 2 Tbsp brown sugar (optional, for extra sweetness); 1 Tbsp soy sauce (low-sodium if desired); Salt and black pepper to taste; Optional garnish: sesame seeds, sliced green onions, extra pineapple chunks

This Crockpot Teriyaki Meatloaf with Pineapple is a delicious slow cooker twist on classic meatloaf, blending savory ground meat with sweet pineapple chunks and tangy teriyaki sauce for a juicy, flavor-packed dinner that’s mostly hands-off.

Why You’ll Love This Recipe

This recipe takes the comforting familiarity of traditional meatloaf and transports it to a tropical paradise with the bright sweetness of pineapple and the umami-rich depth of teriyaki sauce. The slow cooker does all the heavy lifting, keeping the meatloaf incredibly moist and tender without any risk of drying out like oven versions sometimes do.

It’s a perfect fusion of sweet and savory that feels exciting yet approachable, ideal for busy weeknights or when you want something a little different but still family-friendly. The pineapple adds natural juiciness and a subtle tang that balances the richness of the beef, while the teriyaki glaze caramelizes slightly on top for that irresistible sticky finish. Plus, it’s forgiving—great for meal prep, and leftovers taste even better the next day!

Yield: 8 servings

Crockpot Teriyaki Meatloaf with Pineapple

This juicy slow cooker teriyaki meatloaf bursts with sweet pineapple and savory glaze—comfort food with a tropical twist!

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

2 lbs ground beef (80/20 preferred for juiciness)
1 cup panko breadcrumbs
2 large eggs, beaten
1 cup crushed pineapple (drained, reserve ¼ cup juice)
½ cup teriyaki sauce (plus ¼ cup more for glazing)
¼ cup finely chopped green onions
3 cloves garlic, minced
1 tsp fresh grated ginger (or ½ tsp ground)
2 Tbsp brown sugar (optional, for extra sweetness)
1 Tbsp soy sauce (low-sodium if desired)
Salt and black pepper to taste
Optional garnish: sesame seeds, sliced green onions, extra pineapple chunks

Instructions

Get your slow cooker ready — Lightly spray the inside of your crockpot with non-stick cooking spray, or better yet, line it with a sheet of parchment paper or aluminum foil sling (for super easy lifting later). This little trick saves so much scrubbing!
Mix up the flavorful base — In a big mixing bowl, gently combine the ground beef, panko breadcrumbs, beaten eggs, drained crushed pineapple, chopped green onions, minced garlic, grated ginger, brown sugar (if using), soy sauce, salt, and pepper. Pour in ½ cup of the teriyaki sauce and that reserved pineapple juice—everything that makes it magical!
Mix with love, not force — Use your hands (clean, of course!) or a large spoon to mix just until everything comes together. Overmixing makes tough meatloaf, so stop when it's evenly combined and looking happy.
Shape your masterpiece — Form the mixture into a loaf shape that fits nicely in your slow cooker—aim for about 8-9 inches long and even thickness so it cooks uniformly. Place it gently in the lined crockpot.
Add the first glaze layer — Drizzle or brush the top and sides with a bit of the remaining teriyaki sauce (about 2 Tbsp) for that irresistible sticky start.
Slow cook low and slow — Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. The low setting gives the most tender, melt-in-your-mouth results—your kitchen will smell amazing!
Check for perfection — About 30 minutes before it's done, insert a meat thermometer into the center—it should read 160°F (71°C). If not quite there, give it a bit more time.
Finish with extra glaze — In the last 20-30 minutes, brush on the remaining teriyaki sauce generously. This creates a beautiful caramelized top that everyone will fight over.
Rest and admire — Once done, turn off the slow cooker and let the meatloaf rest for 10-15 minutes right in the pot. This keeps it juicy and makes slicing easier.
Slice, serve, and enjoy — Carefully lift out using the parchment/foil, transfer to a platter, slice into thick pieces, and garnish with sesame seeds and extra green onions. Pair with rice, steamed veggies, or a fresh salad—dinner is served with tropical vibes!

Notes

This recipe shines in a 6-quart or larger slow cooker. If your teriyaki sauce is very salty, taste the mixture before adding extra salt. Leftovers make fantastic sandwiches with a swipe of extra teriyaki!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 511Total Fat 22gSaturated Fat 8gUnsaturated Fat 14gCholesterol 149mgSodium 1044mgCarbohydrates 35gFiber 2gSugar 12gProtein 38g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Line your crockpot with parchment paper or foil for easy removal and cleanup—meatloaf can stick and fall apart otherwise.
Don’t overmix the meat mixture; gentle handling keeps it tender instead of tough.
Use a meat thermometer to check doneness—aim for 160°F (71°C) in the center for safety.
For extra glaze, reserve some teriyaki-pineapple sauce to brush on in the last 30 minutes.
Let the meatloaf rest 10-15 minutes before slicing so juices redistribute.
If your teriyaki sauce is very thick, thin it slightly with pineapple juice for better coating.

Ingredients Notes

Ground beef (80/20 or 85/15 lean) provides the best flavor and moisture—too lean and it dries out in the slow cooker. Crushed or tidbits pineapple (with juice reserved) brings natural sweetness and acidity to cut through the richness; fresh works too but canned is convenient.

Teriyaki sauce is the star for that glossy, salty-sweet profile—choose low-sodium if watching salt. Panko breadcrumbs absorb liquids better than regular for a lighter texture. Eggs bind everything without making it dense.

Fresh garlic and ginger add authentic zing, while green onions bring mild onion flavor and color. A touch of brown sugar enhances caramelization if your teriyaki isn’t very sweet.

Variations and Substitutions

Use ground turkey or chicken for a lighter version—add an extra egg or a splash of oil for moisture.
Make it gluten-free with tamari instead of soy-based teriyaki and gluten-free panko or oats.
Swap pineapple for mango or add bell peppers/onions for more Hawaiian flair.
For spicier kick, mix in sriracha, red pepper flakes, or fresh jalapeños.
Try half pork-half beef for richer flavor, or go fully plant-based with lentils/mushrooms and vegan teriyaki.
If no slow cooker, bake at 350°F (175°C) for 60-75 minutes in a loaf pan with a water bath underneath.
Add sesame seeds or chopped cilantro as garnish for extra Asian-inspired appeal.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in microwave with a damp paper towel over top to keep moist, or warm in oven at 325°F. Freeze cooked slices (wrapped individually) or whole loaf for up to 3 months—thaw overnight in fridge before reheating. The flavors deepen beautifully after freezing!