Slow Cooker Meatloaf and Potatoes
This unique Slow Cooker Meatloaf and Potatoes recipe cooks with seasoned potatoes for the most tender and juicy meatloaf dinner.
Servings: 4 servings
Chef Alli
Ingredients
Meatloaf
- 1 1/2 pounds lean ground beef I use 90% lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon dehydrated onion flakes
- 1 teaspoon garlic powder or granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh Italian parsley
- 1 large egg, beaten if omitting the egg in this recipe, substitute 2 tablespoon water or 2 tablespoons grated Parmesan
- 1/4 cup bread crumbs I used a slice of bread that I processed into crumbs in the food processor, but you can use any type bread crumbs including Panko
Glaze, Optional, But Highly Recommended
- 2 tablespoons ketchup
- 1 tablespoon dark brown sugar
- 1/2 - 1 teaspoon minced chipotle peppers depending on how spicy and smoky you prefer the glaze to be
Potatoes
- 1 1/2 pounds Russet potatoes peeled and cut into 1-inch chunks
- 1 teaspoon Montreal Chicken Seasoning Blend
- 2 Tbs. butter
Gravy, Optional, for Potatoes
- 1 ounce packet of Au Jus or Brown Gravy
Instructions
Prepare the Meatloaf Mixture
- In a large mixing bowl, combine 1 1/2 pounds ground beef with 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon dehydrated onion flakes, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon minced fresh Italian parsley, 1 beaten egg, and 1/4 cup bread crumbs; mix gently with a spatula or gently combine using your hands.
- Mound the ground beef mixture into an oval loaf and place into one side of a greased 6-quart slow cooker on top of a piece of greased foil, folding the foil up and around the meatloaf a bit.
Make the Glaze
- In a small bowl, combine 2 tablespoons ketchup with 1 tablespoon dark brown sugar and 1/2 teaspoon (or to taste) of minced chipotle peppers to make the meatloaf glaze; spread this mixture over the top of the meatloaf.
Make the Potatoes
- Place the cubed potatoes in a pile next to the meatloaf; season with 1 teaspoon McCormick Montreal Chicken Seasoning and top with 2 tablespoons butter.
Cook the Meatloaf and Potatoes
- Cover the slow cooker with the lid. Cook the meatloaf and potatoes for 4-6 hours on low or 2-4 hours on high, depending on how your brand of slow cooker works best. **Meatloaf is fully cooked when an instant-read meat therometer probe is inserted into the center and registers 165 degrees F. Potatoes are fully cooked when they are tender when tested with a fork.
- **Once the meatloaf is fully cooked, there may be more fats that accumulate in the slow cooker than you desire, depending on the ground beef that you are using. While the fats are still warm and liquid, use a spoon or small ladel to remove them from the slow cooker.
Make the Gravy
- While the meatloaf cooks, make the gravy according to the packet directions; keep warm.
Serve
- Slice the meatloaf right in the slow cooker, if desired, or lift it out whole and move to a cutting board to slice. Serve the meatloaf with potatoes on the side, drizzled as desired with the prepared gravy, if using. **Potatoes are also delicious served as is, with just seasoning and butter, garnished with a bit of fresh parsley.
Notes
Meatloaf in the Oven:
To bake meatloaf and potatoes in the oven, place the meatloaf into a greased 2-quart casserole dish with the potatoes piled on the side as per recipe directions. Bake, uncovered, in a preheated 350 degree F. oven for 45-50 minutes, or until the meatloaf is 165 degrees F. at the center and the potatoes are very tender when tested with a fork. Meatloaf Recipe Tips:
If you want to caramelize the glaze on top of the meatloaf beneath the broiler before you serve it, just lift the meatloaf out of the slow cooker using the foil sling that you've cooked it in, placing it onto a baking sheet or casserole dish, then under the preheated broiler. After just a couple of minutes beneath the broiler at 500 degrees, the glaze will quickly caramelize. Because of the sugar in the glaze, it can easily burn so keep a close eye on it once it's placed beneath the broiler. Or, if your family is like mine and they like the glaze without the extra step of caramelizing it, you won't have to use the foil sling. This also allows the potatoes to cook right along with the meatloaf juices in the slow cooker for even more flavor.
To bake meatloaf and potatoes in the oven, place the meatloaf into a greased 2-quart casserole dish with the potatoes piled on the side as per recipe directions. Bake, uncovered, in a preheated 350 degree F. oven for 45-50 minutes, or until the meatloaf is 165 degrees F. at the center and the potatoes are very tender when tested with a fork. Meatloaf Recipe Tips:
If you want to caramelize the glaze on top of the meatloaf beneath the broiler before you serve it, just lift the meatloaf out of the slow cooker using the foil sling that you've cooked it in, placing it onto a baking sheet or casserole dish, then under the preheated broiler. After just a couple of minutes beneath the broiler at 500 degrees, the glaze will quickly caramelize. Because of the sugar in the glaze, it can easily burn so keep a close eye on it once it's placed beneath the broiler. Or, if your family is like mine and they like the glaze without the extra step of caramelizing it, you won't have to use the foil sling. This also allows the potatoes to cook right along with the meatloaf juices in the slow cooker for even more flavor.
Nutrition
Calories: 497kcalCarbohydrates: 45gProtein: 43gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 167mgSodium: 929mgPotassium: 1444mgFiber: 3gSugar: 8gVitamin A: 553IUVitamin C: 12mgCalcium: 74mgIron: 7mg
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