Slow Cooker Meatloaf and Potatoes for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To add a bit of texture to the exterior of the meatloaf, you can quickly sear the outside of the loaf in a hot skillet before placing it into the slow cooker. While this is an extra step, it creates a slightly more developed flavor profile and a firmer outer layer that some prefer. If you choose to do this, ensure the meat is browned on all sides, then transfer it immediately to the slow cooker to continue with the remaining assembly steps.

If you find that the sauce is too thin at the end of the cooking time, you can remove the meatloaf and potatoes to a serving platter and whisk a small amount of cornstarch mixed with cold water into the remaining liquid in the slow cooker. Turn the heat to high and simmer for a few minutes until the sauce thickens to your desired consistency. This creates a rich, savory gravy that can be poured over the sliced meat and potatoes before serving.

Variations

• Spicy Meatloaf: Add a tablespoon of hot sauce or a teaspoon of crushed red pepper flakes to the ketchup and brown sugar glaze for a subtle, warming heat that complements the savory onion base.
• Herb-Infused Meatloaf: Incorporate two tablespoons of finely chopped fresh parsley or thyme into the meat mixture before shaping to add a bright, herbaceous note that elevates the overall flavor profile of the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in the microwave or a low-temperature oven until heated through.

Allow any leftovers to cool completely at room temperature, but for no longer than two hours. Once cooled, transfer the meatloaf and potatoes to an airtight container. Keep the meat and potatoes together or store them separately if preferred.

Properly stored in the refrigerator, this dish will remain fresh for up to three to four days. Always ensure the container is sealed tightly to maintain the best quality and prevent the meat from absorbing other odors in the fridge.

This dish is an excellent candidate for making ahead. You can prepare the meatloaf and store it, covered, in the refrigerator for up to 24 hours before cooking. When you are ready to cook, simply place the prepared meatloaf into the slow cooker, add the potatoes and seasoning, and proceed with the cooking instructions.

Note that starting with cold ingredients may add a small amount of time to the total cooking duration, so monitor the internal temperature closely to ensure it reaches the target.

Serving ideas

When serving, slice the meatloaf into thick, generous portions using a serrated knife to ensure clean cuts. Arrange the slices on individual plates and surround them with the tender baby potatoes.

Drizzle any remaining glaze from the bottom of the slow cooker over the meat to add extra moisture and flavor. This hearty meal pairs beautifully with a side of steamed green beans or a crisp garden salad to provide a fresh, crunchy contrast to the soft, savory meatloaf and potatoes.

If you are serving a larger group, you can keep the meatloaf warm in the slow cooker on the 'warm' setting for a short period after it has finished cooking. Ensure the lid remains closed to prevent the meat from drying out.

When ready to plate, use a large spatula to carefully lift the loaf, as it will be very tender and may break apart if handled roughly. Plate the potatoes alongside the meat, ensuring everyone gets a generous helping of the flavorful, gravy-like sauce that forms at the bottom.

Frequently asked questions

Recipe card

Slow Cooker Meatloaf and Potatoes for an Easy Weeknight Dinner

Prep 10 minCook 4 hRest 10 minTotal 4 h 20 minServes 4

Ingredients

• 2 lb ground beef
• 1 lb baby potatoes, halved
• 1 packet onion soup mix
• 1/2 cup ketchup
• 2 tbsp brown sugar

Instructions

1. Place the ground beef into the slow cooker basin. Using clean hands, gently pat and shape the meat into an even, oval loaf centered in the base of the slow cooker to ensure uniform cooking.
2. Tuck the halved baby potatoes all around the base of the meatloaf. Evenly sprinkle the dry onion soup mix over the top of the meatloaf and the surrounding potatoes.
3. In a small bowl, whisk together the ketchup and brown sugar. Spoon the mixture evenly over the top of the meatloaf. Cover the slow cooker and cook on low for 4 to 6 hours, or until the meat reaches an internal temperature of 160°F (71°C).

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

25 g

Fat

22 g

Fiber

2.5 g

Sugar

12 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.