Slow Cooker Meatloaf with Potatoes and Vegetables

Slow Cooker Meatloaf with Potatoes and Vegetables

This Slow Cooker Meatloaf with Potatoes and Vegetables is a hearty, home-style dinner that cooks almost entirely in one pot. The tender meatloaf is finished with a sweet and savory glaze while potatoes, carrots, peas, and corn cook alongside it in the flavorful juices. It’s an easy deesviral recipe for busy days when you want a comforting family meal without spending hours in the kitchen.

Ingredients

For the Meatloaf

2 lbs (900 g) lean ground beef

2 large eggs

1 cup breadcrumbs

1 small onion, finely diced

2 cloves garlic, minced

1/2 cup milk

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

For the Glaze

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon yellow mustard

For the Vegetables

1 1/2 lbs (680 g) baby or Yukon Gold potatoes, quartered

3 large carrots, cut into thick rounds

1 cup frozen peas

1 cup corn

1 tablespoon olive oil

1/2 teaspoon garlic powder

Salt and black pepper to taste

1/2 cup beef broth

Fresh parsley for garnish

Preparation

1. Prepare the Meatloaf

Add the ground beef, eggs, breadcrumbs, diced onion, garlic, milk, Worcestershire sauce, salt, pepper, Italian seasoning, and smoked paprika to a large bowl.

Mix gently with clean hands until everything is evenly combined. Avoid overmixing, as this can make the finished meatloaf dense.

Shape the mixture into a firm loaf that will fit comfortably in the center of your slow cooker.

2. Prepare the Vegetables

Place the potatoes and carrots around the bottom and sides of the slow cooker. Drizzle with olive oil and season with garlic powder, salt, and black pepper.

Pour the beef broth over the vegetables, then carefully place the meatloaf in the center.

3. Make the Glaze

Combine the ketchup, brown sugar, Worcestershire sauce, and mustard in a small bowl.

Spread about half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze for later.

4. Slow Cook

Cover and cook on LOW for approximately 6–7 hours or on HIGH for 3–4 hours.

The meatloaf should reach a safe internal temperature of 160°F (71°C) in the center.

5. Add the Peas and Corn

During the final 30–40 minutes of cooking, add the peas and corn around the meatloaf. This keeps them colorful and prevents them from becoming overly soft.

Brush the remaining glaze over the meatloaf.

6. Optional Caramelized Finish

For a darker, slightly sticky glaze like the one pictured, carefully transfer the cooked meatloaf to a baking sheet.

Brush with any remaining glaze and broil for 2–4 minutes, watching closely, until the surface becomes glossy and lightly caramelized.

7. Rest and Serve

Allow the meatloaf to rest for about 10 minutes before slicing. This helps it hold together and keeps the juices inside.

Serve thick slices with the tender potatoes, carrots, peas, and corn, spooning a little of the flavorful cooking liquid over the vegetables.

Helpful Tips

Use lean ground beef so the slow cooker does not become overly greasy. If there is excess fat after cooking, carefully spoon it away before serving.

Cut the potatoes and carrots into similar-sized pieces so they cook evenly. Keep the pieces fairly large because they will spend several hours in the slow cooker.

For an even richer flavor, replace part of the ground beef with ground pork.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm them gently in a covered baking dish until heated through.

The meatloaf can also be sliced and frozen in individual portions, making it convenient for quick future meals.

Serving Suggestions

This recipe already provides meat, potatoes, and vegetables in one dish, so it needs very little on the side. A simple green salad, warm dinner rolls, or homemade biscuits are excellent additions.

Tender meatloaf, a caramelized glaze, and vegetables cooked in savory juices make this an easy comfort-food dinner worth keeping in your regular rotation.