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A full dinner in one pot — rich, savory meatloaf and buttery baby potatoes, slow-cooked to perfection and begging for seconds.
I’m gonna be real with you — I used to think meatloaf was boring. Dry. Kinda sad. Something your dad liked that nobody else really asked for. But then I tried it in the slow cooker… and honey, everything changed.
The beef stays juicy, the flavors soak in slow and deep, and the potatoes? Oh my stars. They’re tender and buttery with that little kiss of garlic. Plus, that brown sugar ketchup glaze? It’s like the cherry on top — only savory.
This is one of those all-in-one meals you can set up mid-morning, walk away from, and come back to like, “Ohhh yeah, I am the queen of dinner.”
Why This Recipe Works So Dang Well
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Hands-off cooking – Mix, shape, dump, forget it.
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Two-for-one meal – Meat and potatoes in one pot? Yes please.
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Moist meatloaf – No dry bricks here. The slow cooker keeps it juicy.
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Weeknight easy, Sunday-worthy – Feels like you did a lot. You didn’t.
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That glaze. Sweet, tangy, sticky goodness that makes it sing.
Here’s What You’ll Need
For the Meatloaf:
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2 lbs lean ground beef (I go with 85/15 — juicy, not greasy)
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1 small yellow onion, finely diced
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2 cloves garlic, minced
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2 tablespoons fresh parsley, chopped
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1 teaspoon Italian seasoning
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1 teaspoon kosher salt
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½ teaspoon black pepper
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¼ cup milk
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1 tablespoon Worcestershire sauce
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2 eggs
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¾ cup breadcrumbs (plain or seasoned — either works)
For the Potatoes:
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1½ lbs baby potatoes, whole or halved if large
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2 tablespoons butter, melted
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1 clove garlic, minced
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½ teaspoon kosher salt
For the Glaze:
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¾ cup ketchup, divided
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2 tablespoons brown sugar
Let’s Make Dinner Happen
Step 1: Prep Your Meatloaf Base
Grab a big ol’ bowl and toss in your ground beef, onion, garlic, parsley, seasonings, milk, Worcestershire, eggs, and breadcrumbs. Now roll up your sleeves and mix it with your hands. Don’t overwork it — just until it holds together.
Pro tip: Mixing by hand keeps it tender. Over-mixing turns it into a hockey puck. We don’t want that.
Step 2: Shape & Foil
Spray a large sheet of foil with cooking spray (don’t skip this unless you like scrubbing). Shape your meat mixture into a loaf and place it right in the center of the foil. Fold the sides up around it like a little foil cradle — this keeps it from swimming in the potato juices later.
Place the foil-wrapped loaf on one half of your 6-quart slow cooker.
Step 3: Add the Potatoes
On the other half, toss in your baby potatoes. Drizzle with that melted butter, garlic, and salt. Give it a little stir to coat everything nicely.
Step 4: Slow Cook to Glory
Pop that lid on and set it to LOW for 6 hours. Go live your life. The house will start to smell amazing around hour 3. Try not to lift the lid. I know it’s hard.
Step 5: Glaze That Loaf
About 30 minutes before dinner, stir together ½ cup ketchup and 2 tablespoons brown sugar. Slather that glaze right on top of your meatloaf with a spoon or brush. Trust me — it caramelizes a little as it finishes cooking and it’s just… chef’s kiss.
Cover it back up and let it go for that final stretch.
Step 6: Slice, Serve, Devour
When it’s done, your meatloaf should be firm and fully cooked through (170°F internal temp). Potatoes should be fork-tender. Slice the loaf thick, pile on those buttery potatoes, and pour yourself a glass of sweet tea. You’ve earned it.
Little Tweaks If You’re Feelin’ Fancy
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Swap beef for ground turkey or chicken, but don’t skimp on the seasonings
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Add a squirt of BBQ sauce to the glaze for a smoky twist
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Mix in a little grated carrot or zucchini to sneak in veggies
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Toss the potatoes with ranch seasoning for extra flavor
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Use sweet potatoes if you’re feeling fall-ish
Got Leftovers? Lucky You.
This meal loves leftovers. Here’s what to do:
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Fridge: Store slices of meatloaf and potatoes in separate containers for up to 4 days
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Reheat: Microwave or skillet — either way, it holds up beautifully
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Freezer: Yes! Wrap the meatloaf in foil and freeze up to 3 months. Potatoes? Not so much — they tend to go mushy.
One Last Thought Before You Go
There’s something about this kind of meal — simple, hearty, and a little old-fashioned — that makes you feel taken care of. Like somebody cooked for you, even if it was just your slow cooker and a little prep on your end.
So if you’re tired, stretched thin, or just want a dinner that feels like a warm hug in food form? This is the one.
Let me know if you try it — and tell me if your people go back for thirds. I’ll be over here making a second loaf just to have sandwiches the next day. (Cold meatloaf, mayo, sourdough? Don’t knock it till you try it.)
With love from my slow cooker to yours,
Slow Cooker Meatloaf and Potatoes
Ingredients
- 2 lbs lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon Kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 2 eggs
- 3/4 cup breadcrumbs
- 1 1/2 lbs baby potatoes
- 2 tablespoons butter, melted
- 1 clove garlic, minced
- 1/2 teaspoon Kosher salt
- 3/4 cup ketchup, divided
- 2 tablespoons brown sugar
Instructions
- Prepare a large piece of foil by spraying it with cooking spray and set aside.
- In a medium bowl, combine ground beef, diced onion, garlic, parsley, Italian seasoning, salt, pepper, milk, Worcestershire sauce, eggs, and breadcrumbs. Mix gently by hand until just combined.
- 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 into one side of a 6-quart slow cooker.
- Add baby potatoes to the other half of the slow cooker. Drizzle with melted butter and add minced garlic and 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.
- In a small bowl, mix 1/2 cup of the ketchup with brown sugar. Brush the mixture over the top of the meatloaf during the last 30 minutes of cooking.
- Cover and cook for the remaining 30 minutes. Slice meatloaf and serve with potatoes. Enjoy!
Notes