Slow Cooked Meatloaf and Potatoes
Tender, flavorful, and effortlessly hearty, this Slow Cooked Meatloaf and Potatoes recipe combines all-American comfort food with the convenience of a crockpot. Perfectly seasoned ground beef, blended with breadcrumbs, milk, and classic seasonings like Worcestershire sauce and ketchup, is sculpted into a moist, juicy meatloaf wrapped in foil to retain its shape and flavor. Beneath it, a bed of paprika-dusted Yukon gold or red potatoes cook to tender perfection, absorbing savory juices as they simmer together. With a mere 20 minutes of prep time, this one-pot meal delivers a satisfying dinner for the whole family after slow cooking to perfection. Garnish with fresh parsley for an extra touch of flavor and serve for a stress-free, crowd-pleasing weeknight meal. Keywords: slow cooked meatloaf, crockpot meatloaf and potatoes, easy comfort food recipes, one pot meals, hearty family dinners.
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Recipe Information
Ingredients
- 2 pounds Ground beef (80/20 blend preferred)
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 0.5 cup Ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 pounds Potatoes (Yukon gold or red potatoes), quartered
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, diced onion, minced garlic, ketchup, Worcestershire sauce, salt, and black pepper. Mix well using clean hands or a spatula until evenly combined.
Form the mixture into a loaf shape and place it on a sheet of aluminum foil. Wrap the meatloaf tightly in the foil, leaving room at the top for air circulation.
Prepare the potatoes by placing them in a large bowl. Toss the quartered potatoes with olive oil, paprika, and a pinch of salt and pepper until evenly coated.
In the bottom of a slow cooker, spread the seasoned potatoes in an even layer.
Place the foil-wrapped meatloaf on top of the potatoes, ensuring it does not touch the sides of the slow cooker to allow for even cooking.
Cover the slow cooker with its lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, or until the meatloaf reaches an internal temperature of 160°F (71°C) and the potatoes are fork-tender.
Once cooked, carefully remove the meatloaf from the slow cooker and unwrap the foil. Let it rest for 5-10 minutes before slicing.
Serve slices of meatloaf alongside the potatoes, garnishing with chopped parsley if desired.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 990 mg | 21% | |
*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.
