Slow Cooked Meatloaf and Veggies
Elevate your weeknight dinners with this hearty and flavorful Slow Cooked Meatloaf and Veggies recipe, a perfect one-pot meal that’s both comforting and convenient. Made with seasoned ground beef blended with breadcrumbs, garlic, onion, and zesty Worcestershire sauce, this homemade meatloaf is tender and juicy, thanks to hours of slow cooking. Nestled alongside colorful baby carrots, golden potatoes, and crisp green beans roasted in olive oil and paprika, this dish transforms simple ingredients into a comforting classic. With just 20 minutes of prep and a low-and-slow cook time, this family-friendly recipe is ideal for busy days and delivers a complete meal in every bite. Serve it with its melt-in-your-mouth vegetables for a wholesome dinner that feels both rustic and indulgent. Perfect for easy crockpot meals, cozy comfort food cravings, and meal planning!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 cup breadcrumbs
- 0.5 cup milk
- 1 large egg
- 1 small, finely diced onion
- 2 cloves, minced garlic
- 0.5 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby carrots
- 1.5 pounds (cut into 1-inch chunks) potatoes
- 1 cup green beans
- 1 tablespoon olive oil
- 0.5 teaspoon paprika
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix until just combined. Do not overwork the mixture.
Shape the meatloaf mixture into a loaf shape and place it on a large piece of aluminum foil. Fold the edges of the foil up slightly to create a barrier to catch any juices.
Prepare the vegetables by placing the baby carrots, potato chunks, and green beans in a separate bowl. Drizzle with olive oil, sprinkle with paprika, and add a pinch of salt and pepper. Toss to coat.
Add the prepared vegetables to the bottom of the slow cooker in an even layer.
Set the meatloaf on top of the vegetables, keeping it on the foil barrier.
Cover the slow cooker with its lid and cook on low for 5 hours, or until the meatloaf reaches an internal temperature of 160°F (71°C).
Carefully remove the meatloaf and allow it to rest for 10 minutes before slicing.
Serve slices of the meatloaf with the tender vegetables on the side. Enjoy!
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 6391 mg | 278% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 69.7 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 642 mg | 49% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 7760 mg | 165% | |
*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.
