Crockpot Meatloaf with Potatoes and Veggies

Steps

1. 1

   Place the baby potatoes, baby carrots, and optional green beans in the bottom of a slow cooker. Season the vegetables with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder, then toss until evenly coated.

2. 2

   In a large mixing bowl, add the ground beef, chopped onion, parsley, crushed Ritz crackers, onion soup mix, eggs, 1/2 cup ketchup, milk, Worcestershire sauce, Italian seasoning, 1/2 tablespoon garlic powder, and 1/2 teaspoon salt.

3. 3

   Mix the meatloaf mixture with your hands or a sturdy spoon just until the ingredients are evenly distributed. Do not overmix, which can make the meatloaf dense.

4. 4

   Shape the mixture into a compact loaf. Place it in the center of the slow cooker, arranging the potatoes and vegetables around it rather than underneath the meatloaf.

5. 5

   Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for about 5 hours. The meatloaf is done when its internal temperature reaches 160°F (71 °C) (71°C (160 °F)), and the potatoes and carrots are fork-tender.

   Start 8-hour timer
6. 6

   Near the end of cooking, combine the 3/4 cup ketchup and brown sugar in a small bowl. Stir until the brown sugar is incorporated and the glaze is smooth.

7. 7

   Spread the ketchup-brown-sugar glaze evenly over the top of the cooked meatloaf.

8. 8

   Carefully lift the meatloaf from the slow cooker and let it rest for 5–10 minutes before slicing. Serve the slices with the potatoes, carrots, and green beans.

   Start 10-minute timer