Crockpot Meatloaf with Potatoes and Veggies

Ingredients

• 1 bag Baby potatoes (About 1.5 lb; use whole or halve larger potatoes)
• 0.5 bag Baby carrots (About 12 oz)
• 1 cup Green beans (Optional)
• 0.5 tsp Salt (For seasoning the vegetables)
• 0.5 tsp Garlic powder (For seasoning the vegetables)
• 0.5 tsp Onion powder (For seasoning the vegetables)
• 2 lb Ground beef (Use ground beef; 80/20 is estimated for nutrition)
• 0.5 Sweet onion (Chopped; about half a medium onion)
• 2 tbsp Parsley (Chopped)
• 1 cup Ritz crackers (Crushed)
• 1 packet Lipton Onion Soup Mix (About 1 oz packet)
• 2 Eggs (Large)
• 0.5 cup Ketchup (For the meatloaf mixture)
• 0.5 cup Milk (Whole milk estimated)
• 1 tbsp Worcestershire sauce
• 0.5 tbsp Italian seasoning
• 0.5 tbsp Garlic powder (For the meatloaf mixture)
• 0.5 tsp Salt (For the meatloaf mixture)
• 0.75 cup Ketchup (For the topping)
• 3 tbsp Brown sugar (For the topping)

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), and the potatoes and carrots are fork-tender.

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.

Notes

Cooking time varies by slow cooker and loaf thickness; verify doneness with an instant-read thermometer. Resting before slicing helps the meatloaf hold together. Green beans are optional as stated in the source.

Nutrition per serving

• main
• slow-cooker
• crockpot
• comfort-food
• family-dinner
• school-night
• one-pot
• beef