Slow Cooker Meatloaf and Potatoes
A savory beef meatloaf cooks alongside buttery garlic baby potatoes in the slow cooker, with a sweet brown sugar ketchup glaze.
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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
To make cleanup easier, use a slow cooker liner or double-layer foil. Optional: sprinkle chopped parsley over finished potatoes for a fresh touch.
Nutrition
Serving: 1servingCalories: 427kcalCarbohydrates: 35.6gProtein: 28gFat: 18.6gSaturated Fat: 8.1gTrans Fat: 0.8gCholesterol: 166mgSodium: 860mgFiber: 2.1gSugar: 9g