Crockpot Meatloaf and Potatoes
Crockpot Meatloaf and Potatoes is a classic comfort food made with ground beef, ranch seasoning, and gluten free breadcrumbs slow cooked over gold potatoes until incredibly moist and juicy, perfect for a weeknight family dinner!
Servings: 6 servings
Calories: 596kcal
Equipment
- 1 6-7 quart slow cooker
Ingredients
- 2 1/2 pounds gold potatoes quartered
- 2 pounds ground beef
- 2 large eggs
- 1 1/2 cups gluten free plain bread crumbs
- 1 medium Vidalia onion chopped
- 1/2 cup milk
- 2 tablespoons Ranch seasoning
- 1 tablespoon Worcestershire sauce gluten free
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Glaze
- ⅓ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon dijon mustard
- 1/2 teaspoon Worcestershire sauce gluten free
- 1 teaspoon white vinegar
Instructions
- Cut the potatoes into quarters and place them evenly into the slow cooker. In a small bowl, whisk together all of the topping ingredients and set aside.
- In a large mixing bowl, add all of the meatloaf ingredients. Use your hands to work all of the ingredients together until well-combined. In the bowl, form the meatloaf into an oval shape, using your hands to gently press it together.
- Gently transfer the meatloaf from the bowl to the crockpot, resting it on top of the potatoes. Use a spoon to evenly spread the glaze on top of the meatloaf.
- Cook in high for 4 hours, or on low for 7-8 hours, until the meatloaf is cooked through and the potatoes are fork-tender. If desired, transfer the meatloaf to a sheet pan and broil in the oven for 2-3 minutes to caramelize the glaze before serving.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze for 2-3 months in an airtight freezer container.
Cooking Tips
- When I'm making this, I use my hands to gently press the meatloaf together into the oval shape, so it doesn't break apart when I'm moving it to the slow cooker.
- Avoid over-mixing the meatloaf ingredients, because overworking can make it too dense.
- Cut the potatoes into evenly-sized pieces to ensure they cook uniformly and in time.
- The potatoes will cook in the beef broth from the meat, there's no need to add additional liquid in the bottom. I like to give them a good stir, then use a slotted spoon to drain them before serving.
Nutrition
Calories: 596kcal | Carbohydrates: 67g | Protein: 40g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 906mg | Potassium: 1480mg | Fiber: 6g | Sugar: 13g | Vitamin A: 201IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 6mg
