Slow Cooker Meatloaf Potatoes has become my ultimate weeknight dinner solution, especially on those chilly evenings when I crave something hearty and comforting. I remember the first time I made this; the aroma of savory meatloaf and tender potatoes filled my kitchen, instantly bringing back childhood memories of my grandma’s Sunday dinners. This easy slow cooker meatloaf and potatoes recipe truly delivers a delicious, fuss-free meal that brings everyone to the table. It’s truly the best way to make a simple slow cooker meatloaf and potato dinner without all the fuss. Let’s get cooking!
Why You’ll Love This Slow Cooker Meatloaf Potatoes
I know you’re going to adore this slow cooker meatloaf potatoes recipe for so many reasons. It’s a game-changer for busy weeknights and delivers on flavor every single time. Here’s why I keep coming back to this amazing dish:
- The taste is simply incredible – a juicy, flavorful meatloaf paired with perfectly tender potatoes.
- It’s an effortless one-pot meal, meaning minimal cleanup and maximum convenience.
- Prep time is a breeze; just a few minutes of mixing, and your slow cooker does the rest.
- This recipe is incredibly budget-friendly, using staple ingredients you likely already have.
- It’s a true comfort food slow cooker meatloaf and potatoes dish that brings warmth and satisfaction to any table.
- My family absolutely devours it, making mealtime stress-free and enjoyable.
Ingredients for Slow Cooker Meatloaf Potatoes
To make this delicious homemade slow cooker meatloaf and potatoes, you’ll need just a few simple ingredients. I love how accessible these items are, making it easy to whip up this comforting meal any day of the week. Here’s everything you’ll need:
- 2 lbs lean ground beef (85/15 recommended) – I find this ratio keeps the meatloaf juicy without being greasy.
- 1 small yellow onion, finely diced – about ½ cup, adds a sweet and savory base.
- 2 cloves garlic, minced – for that essential aromatic flavor.
- 2 tablespoons fresh parsley, chopped – brightens up the whole dish.
- 1 teaspoon Italian seasoning – a blend of herbs for classic meatloaf taste.
- 1 teaspoon kosher salt, plus more to taste – enhances all the flavors.
- ½ teaspoon black pepper, plus more to taste – a hint of spice.
- ¼ cup milk – helps keep the meatloaf tender and moist.
- 1 tablespoon Worcestershire sauce – adds a deep, umami richness.
- 2 eggs – acts as a binder to hold everything together.
- ¾ cup breadcrumbs (plain or seasoned) – for texture and moisture absorption.
- 1½ lbs baby potatoes, whole or halved if large – these cook up perfectly tender alongside the meatloaf.
- 2 tablespoons butter, melted – for coating and flavoring the potatoes.
- 1 clove garlic, minced – another touch of garlic for the potatoes.
- ½ teaspoon kosher salt – seasons the potatoes.
- ¾ cup ketchup, divided – forms the base of our sweet and tangy glaze.
- 2 tablespoons brown sugar – for that irresistible caramelized glaze.
How to Make Slow Cooker Meatloaf Potatoes
Making this incredible slow cooker meatloaf potatoes recipe is surprisingly simple, and I promise you’ll love the hands-off approach. Just follow these easy steps, and you’ll have a delicious, comforting meal ready for dinner.
- Step 1: First things first, grab a large sheet of aluminum foil and lightly spray it with cooking spray. This little trick makes cleanup a breeze and helps shape your meatloaf. Set it aside for now.
- Step 2: In a generously sized bowl, combine your ground beef, finely diced onion, minced garlic, fresh parsley, Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Add the milk, Worcestershire sauce, eggs, and breadcrumbs. Now, here’s my secret for the best slow cooker meatloaf and potatoes recipe: mix everything gently with your hands until it’s just combined. Overmixing can lead to a tough meatloaf, and we want it tender and juicy.
- Step 3: Once your mixture is ready, gently shape it into a loaf. Place this beautiful loaf onto the prepared foil. Carefully fold the foil up around the sides of the loaf to create a little cooking tray. This helps contain the meatloaf and its juices.
- Step 4: Now, carefully place your foil-wrapped meatloaf onto one half of your 6-quart slow cooker. It should fit snugly.
- Step 5: Take your baby potatoes and add them to the other half of the slow cooker, right next to the meatloaf. Drizzle them with the melted butter, add the minced garlic, and sprinkle with ½ teaspoon of kosher salt. Give them a gentle toss to make sure they’re all nicely coated. This is how to make slow cooker meatloaf with potatoes a true one-pot wonder.
- Step 6: Pop the lid onto your slow cooker. Set it to LOW and let it work its magic for about 6 hours. You’ll know it’s done when the meatloaf reaches an internal temperature of 170°F and the potatoes are perfectly fork-tender. The aroma filling your kitchen will be amazing!
- Step 7: About 30 minutes before you’re ready to serve, quickly mix together ½ cup of the ketchup and the 2 tablespoons of brown sugar in a small bowl.
- Step 8: Lift the lid and brush this sweet and tangy glaze generously over the top of your meatloaf. It creates a beautiful, caramelized crust.
- Step 9: Replace the lid and let it cook for the remaining 30 minutes. This allows the glaze to set and develop that irresistible flavor.
- Step 10: Once everything is cooked to perfection, carefully slice the meatloaf and serve it alongside those tender, buttery slow cooker meatloaf potatoes. Enjoy this comforting meal!
Pro Tips for the Best Slow Cooker Meatloaf Potatoes
I’ve made this slow cooker meatloaf potatoes recipe countless times, and I’ve picked up a few tricks along the way that guarantee a perfect result every single time. These expert tips will elevate your dish and make you a slow cooker master!
- Always use fresh, high-quality ground beef for the best flavor and texture in your meatloaf.
- Don’t be tempted to overmix the meatloaf mixture; a gentle hand ensures a tender, not tough, final product.
- Ensure your potatoes are roughly the same size so they cook evenly alongside the meatloaf. If they’re large, halve them.
- Don’t skip the foil sling for the meatloaf; it makes transferring the cooked loaf out of the slow cooker incredibly easy.
- Let the meatloaf rest for 5-10 minutes after cooking before slicing. This allows the juices to redistribute, keeping it extra moist.
What’s the secret to perfect Slow Cooker Meatloaf Potatoes?
The real secret to perfect slow cooker meatloaf potatoes lies in not overmixing the meat and creating that foil sling. This prevents the meatloaf from drying out and makes it incredibly easy to remove from the slow cooker without falling apart. It’s a game-changer for a delicious crockpot meatloaf and potatoes.
Can I make Slow Cooker Meatloaf Potatoes ahead of time?
Absolutely! You can prepare the meatloaf mixture and shape it, then cover and refrigerate it for up to 24 hours before cooking. This makes it an ideal meal prep option. Just assemble your slow cooker meatloaf potatoes in the slow cooker and start it when you’re ready.
How do I avoid common mistakes with Slow Cooker Meatloaf Potatoes?
To avoid common pitfalls with slow cooker meatloaf potatoes, don’t overmix the meat, which can lead to a dense texture. Also, ensure your slow cooker is large enough to accommodate both the meatloaf and potatoes without overcrowding. Finally, always cook until the internal temperature of the meatloaf reaches 170°F for food safety.
Best Ways to Serve Slow Cooker Meatloaf Potatoes
Once your delicious slow cooker meatloaf potatoes are ready, the serving possibilities are endless! I love how versatile this dish is, making it perfect for a cozy family dinner or even a casual gathering. Here are my favorite ways to enjoy this comforting meal:
- Serve it simply: The most straightforward way is to slice the meatloaf and plate it alongside those perfectly tender, buttery potatoes straight from the slow cooker. I often find this to be the most satisfying way.
- Add a green side: To balance the richness, I always recommend a fresh, vibrant side. A simple green salad with a light vinaigrette or some steamed green beans tossed with a bit of garlic and olive oil complements the slow cooker meatloaf potatoes beautifully.
- Transform the leftovers: If you have any leftover meatloaf, consider shredding it and serving it on sandwiches or even crumbling it into a hearty soup. You can even try mashing some of the leftover potatoes to create a side of slow cook meatloaf and mashed potatoes for a different texture experience!
Nutrition Facts for Slow Cooker Meatloaf Potatoes
I know many of you, like me, keep an eye on the nutritional aspects of your meals. Here’s a breakdown of the estimated nutrition facts for one serving of this delicious slow cooker meatloaf potatoes recipe, which makes 7 generous servings:
- Calories: 450
- Protein: 35g
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 15g
- Sodium: 780mg
- Cholesterol: 120mg
Nutritional values are estimates and may vary based on specific ingredients, brands, and preparation methods used for your slow cooker meatloaf potatoes.
How to Store and Reheat Slow Cooker Meatloaf Potatoes
One of the best things about this slow cooker meatloaf potatoes recipe is how well it stores, making it perfect for meal prep or enjoying delicious leftovers. I always make a big batch because I know I’ll want it again! Proper meatloaf and potatoes in crock pot storage is key to keeping it fresh.
Once your meal has cooled completely to room temperature (this is super important to prevent bacteria growth), transfer the leftover meatloaf slices and potatoes into airtight containers. They will happily last in the refrigerator for 3-4 days. If you’re thinking longer term, the cooked meatloaf can be frozen for up to 3 months. Just wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container.
When you’re ready to enjoy your leftovers, reheat the meatloaf and potatoes gently. For refrigerated portions, I usually pop them in the microwave until heated through, or warm them in an oven at 300°F (150°C) until hot. If reheating from frozen, let the meatloaf thaw overnight in the fridge before warming. I personally don’t recommend freezing the potatoes, as they tend to get a bit mushy when thawed.
Frequently Asked Questions About Slow Cooker Meatloaf Potatoes
Can I use different types of ground meat for this slow cooker meatloaf potatoes recipe?
Absolutely! I’ve experimented with various ground meats, and they all work wonderfully in this slow cooker meatloaf potatoes dish. You can easily substitute ground turkey, ground chicken, or even a mix of ground beef and pork. Just be mindful that leaner meats might require a slight adjustment in cooking time or a bit more moisture (like an extra splash of milk) to prevent them from drying out.
Why cook meatloaf and potatoes in a slow cooker instead of the oven?
Oh, there are so many reasons why I love to why cook meatloaf and potatoes in a slow cooker! Primarily, it’s about convenience and moisture. The slow cooker creates a moist, consistent cooking environment that results in an incredibly tender and juicy meatloaf, often more so than oven-baked versions. Plus, it’s a true set-it-and-forget-it meal, freeing up your oven and your time. It’s also fantastic for one-pot cleanup, which is a huge win in my book for this easy slow cooker meatloaf and potatoes.
Do I need to brown the meat before putting it in the slow cooker?
No, you absolutely do not need to brown the meat before assembling your slow cooker meatloaf potatoes. That’s one of the beauties of this recipe! The slow cooker will cook the meat thoroughly, and the glaze added towards the end will give it a lovely caramelized crust. Skipping the browning step saves you time and an extra pan to wash, making this an even simpler and more appealing weeknight dinner.
Can I add other vegetables to my slow cooker meatloaf and potatoes?
Yes, you can definitely add other vegetables to your slow cooker meatloaf and potatoes! I often toss in chopped carrots, bell peppers, or even some mushrooms with the potatoes. Just make sure to cut them into similar-sized pieces to ensure even cooking. Keep in mind that adding too many extra vegetables might require a slightly larger slow cooker or a minor adjustment to the cooking time.
Variations of Slow Cooker Meatloaf Potatoes You Can Try
I love how adaptable this slow cooker meatloaf potatoes recipe is! It’s a fantastic base that you can easily tweak to suit your dietary needs or just to try something new. Here are a few variations I’ve enjoyed:
- Healthy Twist: For a truly healthy slow cooker meatloaf and potatoes option, swap out the ground beef for lean ground turkey or chicken. You can also increase the amount of finely grated vegetables like carrots and zucchini in the meatloaf mixture for added nutrients without sacrificing flavor.
- Spicy Kick: If you’re a fan of heat, try adding a pinch of red pepper flakes to the meatloaf mixture or a dash of hot sauce to the glaze. A finely diced jalapeño in the meatloaf also adds a lovely kick to your slow cooker meatloaf potatoes.
- Herb Garden Fresh: Experiment with different fresh herbs! Instead of just parsley, I sometimes add fresh thyme or rosemary to both the meatloaf and the potatoes for a more aromatic profile. It really changes the character of the dish.
- Cheese Please! For an extra layer of indulgence, try folding in ½ cup of shredded cheddar or mozzarella cheese into the meatloaf mixture before shaping. This makes for an even richer and more comforting slow cooker meatloaf potatoes experience that my family adores.
Amazing Slow Cooker Meatloaf Potatoes: 1 Pot Wonder
- Total Time: 6 hours 10 minutes
- Yield: 7 servings 1x
- Diet: Halal
Description
Discover the ultimate comfort food with this slow cooker meatloaf and potatoes recipe. Enjoy a juicy, savory meatloaf paired with tender, buttery baby potatoes, all cooked to perfection in one pot. The sweet and tangy brown sugar ketchup glaze adds a finishing touch to this easy, satisfying meal.
Ingredients
- 2 lbs lean ground beef (85/15 recommended)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ¼ cup milk
- 1 tablespoon Worcestershire sauce
- 2 eggs
- ¾ cup breadcrumbs (plain or seasoned)
- 1½ lbs baby potatoes, whole or halved if large
- 2 tablespoons butter, melted
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¾ cup ketchup, divided
- 2 tablespoons brown sugar
Instructions
- Spray a large sheet of foil with cooking spray and set aside.
- In a large bowl, combine the ground beef, diced onion, minced garlic, chopped parsley, Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, milk, Worcestershire sauce, eggs, and breadcrumbs. Mix gently by hand until just combined. Do not overmix.
- Shape the meat mixture into a loaf and place it on the prepared foil. Fold the foil up around the sides of the loaf to form a cooking tray.
- Place the foil-wrapped meatloaf on one half of a 6-quart slow cooker.
- Add the baby potatoes to the other half of the slow cooker. Drizzle with the melted butter and add the minced garlic and ½ teaspoon kosher salt. Stir to coat the potatoes evenly.
- Cover the slow cooker with the lid and cook on LOW for 6 hours, or until the meatloaf reaches an internal temperature of 170°F and the potatoes are fork-tender.
- About 30 minutes before serving, in a small bowl, stir together ½ cup of the ketchup and the 2 tablespoons of brown sugar.
- Brush this glaze over the top of the meatloaf.
- Cover the slow cooker again and cook for the remaining 30 minutes to allow the glaze to caramelize.
- Once cooked, slice the meatloaf and serve with the buttery slow cooker potatoes.
Notes
- To make cleanup easier, use a slow cooker liner or double-layer foil for your meatloaf and potatoes.
- For a fresh touch, sprinkle chopped parsley over the finished slow cooker meatloaf and potatoes.
- This slow cooker meatloaf and potatoes recipe makes excellent leftovers for up to 4 days in the fridge.
- You can freeze the cooked slow cooker meatloaf for up to 3 months, but avoid freezing the potatoes as they may become mushy.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg