This Crockpot Meatloaf and Potatoes is the kind of comfort food that makes the whole house smell amazing. The meatloaf stays juicy and tender while the potatoes soak up all the rich flavor as they cook underneath. It’s easy, filling, and perfect for busy days when you want dinner waiting for you.
Why I Love This Recipe
I started making crockpot meatloaf on busy weekends when I didn’t want to heat up the kitchen with the oven. The first time I tried putting the potatoes underneath the meatloaf, they turned buttery and flavorful from all the juices dripping down while cooking. Now it’s one of those meals I keep coming back to because it feels homemade without a lot of work.
What makes this recipe so good:
- The crockpot keeps the meatloaf extra moist
- The potatoes cook at the same time, so it’s a full meal
- The glaze turns sweet, tangy, and sticky while it cooks
- Leftovers taste even better the next day
- It uses simple pantry ingredients
Servings and Cook Time
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 6 to 7 hours on LOW or 4 hours on HIGH
- Total Time: About 6 hours 20 minutes
What You’ll Need
- 2 pounds ground beef
- 1 cup breadcrumbs
- 2 large eggs
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup milk
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Tools You’ll Need
- Crockpot or slow cooker
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Knife
- Cutting board
- Spoon
- Aluminum foil or parchment paper
Pro Tips
- Don’t overmix the meatloaf or it can turn dense and tough
- Spray the crockpot lightly with cooking spray so cleanup is easier
- Use baby potatoes so they cook evenly and stay tender
- Let the meatloaf rest for 10 minutes before slicing so it holds together better
- If you like more glaze, save extra for serving
Substitutions and Variations
- Use ground turkey instead of beef for a lighter version
- Swap breadcrumbs for crushed crackers or oats
- Add shredded cheddar cheese to the meat mixture
- Use sweet potatoes instead of baby potatoes
- Add chopped mushrooms for extra flavor
Make Ahead Tips
You can mix and shape the meatloaf one day ahead and keep it covered in the fridge. The potatoes can also be washed and seasoned ahead of time. In the morning, just place everything in the crockpot and start cooking.
Crockpot Meatloaf and Potatoes Recipe
Step 1: Season the Potatoes
Place 2 pounds baby potatoes into the crockpot. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss until the potatoes are coated evenly.
Step 2: Mix the Meatloaf
In a large mixing bowl, combine 2 pounds ground beef, 1 cup breadcrumbs, 2 large eggs, 1 small finely diced onion, 3 minced garlic cloves, 1/2 cup milk, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon Italian seasoning. Mix gently until just combined.
Step 3: Shape the Meatloaf
Shape the meat mixture into a loaf shape with your hands. Place the meatloaf directly on top of the seasoned potatoes inside the crockpot.
Step 4: Make the Glaze
In a small bowl, mix together 1 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon mustard until smooth.
Step 5: Glaze the Meatloaf
Spread the glaze evenly over the top of the meatloaf using a spoon.
Step 6: Cook
Cover the crockpot with the lid and cook on LOW for 6 to 7 hours or HIGH for 4 hours until the meatloaf reaches 160 degrees in the center and the potatoes are fork tender.
Step 7: Slice and Serve
Let the meatloaf rest for 10 minutes before slicing. Serve slices of meatloaf with the tender potatoes and spoon extra glaze over the top if desired.
Why This Recipe Works (Quick Science)
The slow cooker traps moisture inside while cooking low and slow. That keeps the meatloaf tender instead of dry. The breadcrumbs and milk work together to hold moisture inside the meat while the eggs help bind everything together. Cooking the potatoes underneath lets them absorb all the flavorful juices from the meatloaf as it cooks.
Common Mistakes
- Overmixing the meat mixture can make the meatloaf tough
- Skipping the resting time can cause the meatloaf to fall apart
- Using very lean beef may make the meatloaf dry
- Cutting potatoes too large can make them cook unevenly
- Opening the crockpot too often slows down cooking
What to Serve With
- Green beans
- Roasted carrots
- Side salad
- Dinner rolls
- Steamed broccoli
- Mac and cheese
Macros Information
Approximate per serving:
- Calories: 520
- Protein: 33g
- Carbohydrates: 31g
- Fat: 29g
- Fiber: 3g
- Sugar: 10g
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a covered skillet over low heat. You can also freeze sliced meatloaf for up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Can I use ground turkey instead of beef?
Yes. Ground turkey works well, but the texture will be a little softer and less rich.
Do I need to brown the meatloaf first?
No. The crockpot cooks it fully without browning first.
Can I add carrots?
Yes. Baby carrots cook great alongside the potatoes.
How do I know when it’s done?
The center of the meatloaf should reach 160 degrees with a meat thermometer.
Can I make this without potatoes?
Absolutely. You can cook just the meatloaf by itself in the crockpot.
Conclusion
This Crockpot Meatloaf and Potatoes is one of those easy comfort meals that always hits the spot. The meatloaf comes out tender, the potatoes are full of flavor, and the slow cooker does most of the work for you. Give it a try and see why it’s such a favorite. Don’t forget to leave a comment and share how it turned out for you.
