I make free form meatloafs with bacon on top so I don't see why it wouldn't work well. Meatloaf does not need a pan with sides.

I beg to differ. Meatloaf has to have those burnt edges. You can't get that without a proper meatloaf pan.

I hate crispy bits on meatloaf, meatballs, or hamburgers, so I think a crockpot would make it just how I like it. If you try it, please report back

I agree with Olychick--I like my meatloaf juicy with no dried out or crusty bits. The breadcrumbs help with that. I'm not sure about the temperature of the crockpot--make sure the age of the recipe and the age of the crockpot match (older crockpots cooked lower and needed more time). I've never done it, so I don't know how it'll come out. I'd think that something like meatballs or stuffed cabbage, where there are smaller pieces and room for a little liquid, might work better, but the writer of the recipe may well have hit on just the right balance to make it work.

Re holding together, the starch (breadcrumbs or oats or other grain--I usually use a bit more than in your recipe, but it should work) and the eggs are what hold it together. Some people nowadays use flax or chia seeds to make a sticky goo, and it works but not as well as eggs (or eggwhites--it's the protein that matters for stickum). Be careful with your liquid ingredients--there's nowhere for them to go in a crockpot, and too much liquid can cause the falling apart that you asked about. I rarely add any liquid besides what's in the ingredients (including the eggs).

Thanks for the responses. I will give it a go next week, but increase the bread. The loaf is to sit on 2 or more carrots and the liquid could be used to make a gravy for the mashed potatoes. It also calls for ketchup on top but I will be skipping that. Just not fond of ketchup.

I tried a neat trick (from Paula Dean, i think) when making meatloaf in a pan. Put a couple slices of white bread down on the bottom to absorb the grease.

It worked nicely.

I usually do my meatloaf free form, but like to switch it up.

Ah! I was thinking it could use a rack but forgot to write it down. ;) Carrots are an old time way of achieving that! I'll look forward to hearing how it comes out.

My favorite part of meatloaf (and burgers, meatballs, etc) is the "crust" and you don't get that using a pan. Of course it needs to be moist and would be if you have moisture in the mixture. In a slow cooker it steams rather than roasts so it's more gray and soft. Resembles a White Castle steamed "hamburger". A slow cooker is going to be similar to cooking in a pan, higher moisture concentration so it steams more and will have the soft edge. I totally agree on no ketchup. Despite the Great Ketchup Tantrum of a few years back! HA! Never understood why the ketchup lovers can't just apply it at the table. Never made sense to me but that war is in the past and will remain there. A slow cooker applies heat just as will a roaster oven, Dutch oven or any oven so it'll cook it. Some like it that way, others don't. Give it a try and see if you like it. Because it's steaming more I'd expect it to fall apart more easily. If you want it firmer you might want to pack and work it more. Depends on how you like it. Be sure to have the slow cooker pre-heated when you put the meat in there to be sure it starts bringing it above the 40-140 danger range as quickly as possible.