Crock Pot Meatloaf and Potatoes
Experience the ultimate comfort food with this hearty Crock Pot Meatloaf and Potatoes recipe—perfect for busy weeknights or cozy family suppers. This one-pot meal combines juicy, flavor-packed meatloaf made with ground beef, breadcrumbs, and a touch of Worcestershire sauce with tender, herb-seasoned russet potatoes that cook together effortlessly in your slow cooker. A ketchup glaze adds a tangy-sweet finishing touch to the meatloaf, while the potatoes soak up rich, savory flavors for the perfect side dish. With just 15 minutes of prep time and the magic of your crock pot, you can enjoy a stress-free meal that’s both nutritious and delicious. Serve with a sprinkle of fresh parsley for a pop of color and savor every bite of this easy, family-favorite classic!
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 0.75 cups Breadcrumbs
- 0.5 cups Milk
- 2 large Eggs
- 1 tablespoon Worcestershire sauce
- 0.5 cups Yellow onion, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 pounds Russet potatoes, scrubbed and cut into quarters
- 2 tablespoons Olive oil
- 1 teaspoon Dried parsley (for seasoning potatoes)
- 0.5 teaspoons Paprika (optional, for seasoning potatoes)
- 0.5 cups Ketchup (for topping)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, Worcestershire sauce, finely chopped onion, garlic powder, salt, and black pepper. Mix with your hands or a spoon until combined, being careful not to overmix.
Form the mixture into a loaf shape that will fit inside your crock pot. Place it on a large piece of aluminum foil and fold the edges up slightly to create a foil 'tray' (this will help lift the meatloaf out more easily after cooking). Set aside.
Add the quartered potatoes to a separate mixing bowl. Drizzle with olive oil and sprinkle with dried parsley, paprika (if using), salt, and pepper to taste. Toss to coat.
Place the foil-wrapped meatloaf into the center of your crock pot, ensuring it sits level. Arrange the seasoned potatoes around the meatloaf along the edges of the crock pot.
Spread the ketchup evenly over the top of the meatloaf as a glaze.
Cover the crock pot with its lid and cook on low for 5-6 hours, or until the internal temperature of the meatloaf reaches 160°F (70°C).
Once cooked, carefully lift the meatloaf out of the crock pot using the foil. Let it rest for 5-10 minutes before slicing.
Serve the meatloaf slices alongside the tender, seasoned potatoes. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1105 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
