Crockpot Meatloaf with Potatoes and Vegetables Recipe
Crockpot Meatloaf with Potatoes and Vegetables is the ultimate slow cooker dinner made where homemade meatloaf cooks right on top of baby potatoes, carrots and green beans before being finished with a sweet ketchup and brown sugar glaze.
Equipment
- 6-8 QT Crockpot
Ingredients
- 2 Pounds Ground Beef
- Salt and Pepper to taste
- 1.5 teaspoon Garlic Powder (divided)
- 1 teaspoon Onion Powder
- 1 Cup Seasoned Breadcrumbs
- 1 Large Egg
- ½ Cup Milk
- ¼ Cup Ketchup
- 2 Tbs Worcestershire Sauce
- 1 Pound Baby Potatoes
- 4 Large Carrots, peeled and cut into chunks
- 12 Oz Fresh Green Beans, trimmed
- Parsley, for garnish (optional)
For The Glaze
- ¾ Cup Ketchup
- 3 Tbs Brown Sugar
Instructions
- Lightly spray the inside of a large crockpot with cooking spray. Add the baby potatoes, carrots and green beans to the bottom of the crockpot. Season the vegetables with salt, pepper and ½ teaspoon of garlic powder, then toss everything together until evenly combined.
- In a large bowl, add the ground beef, seasoned breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, 1 teaspoon of garlic powder and onion powder. Gently mix everything together until just combined. Be careful not to overmix the meat.
- Form the mixture into a loaf and place it directly on top of the potatoes and vegetables.Cover and cook on LOW for about 7–8 hours, or until the center of the meatloaf reaches an internal temperature of 160°F.
- When the meatloaf is almost finished cooking, stir the ketchup and brown sugar together in a small bowl. Spread the glaze evenly over the top of the meatloaf. Cover and continue cooking for another 30 minutes.
- Let it rest for about 10 minutes before slicing. Garnish with fresh parsley and serve warm with the potatoes, carrots and green beans.