Slow Cooker Mini Meatloaves and Potatoes

These individual meatloaves cook alongside tender baby potatoes in the slow cooker for an easy, comforting one-pot meal.

Ingredients

For the mini meatloaves

• 1½ lbs (680 g) lean ground beef
• 1 cup seasoned breadcrumbs
• 1 large egg
• ⅓ cup milk
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper

Glaze

• ⅓ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce

Potatoes

• 1½ lbs (680 g) baby potatoes, halved if large
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried rosemary or thyme
• ½ tsp salt
• ¼ tsp black pepper

Optional garnish

• Chopped fresh parsley

Instructions

1. Season the potatoes.
   • Toss the potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper.
2. Prepare the meatloaf mixture.
   • In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper.
   • Mix gently until just combined.
3. Shape the mini meatloaves.
   • Divide the mixture into 4–6 equal portions and shape into oval loaves.
4. Make the glaze.
   • Stir together the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce.
5. Assemble in the slow cooker.
   • Spread the potatoes across the bottom of the slow cooker.
   • Arrange the mini meatloaves on top of the potatoes.
   • Brush each meatloaf generously with the glaze.
6. Cook.
   • Cover and cook on:
     • LOW: 6–7 hours, or
     • HIGH: 3–4 hours,
       until the potatoes are tender and the meatloaves reach an internal temperature of 160°F (71°C).
7. Serve.
   • Sprinkle with fresh parsley, if desired.
   • Spoon some of the cooking juices over the potatoes before serving.

Optional Add-Ins

• Baby carrots around the potatoes
• Green beans added during the last 45–60 minutes
• Shredded cheddar cheese sprinkled over the meatloaves during the last 10 minutes (if your slow cooker runs hot enough to melt it)

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked meatloaves and potatoes for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in the microwave or in a 325°F (165°C) oven until heated through.