Ingredients — 6 Servings
For the Meatloaf
- 2 lb (900 g) ground beef
- 1 cup breadcrumbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
For the Glaze
- ¾ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
For the Potatoes
- 1½–2 lb (680–900 g) baby potatoes, quartered
- 1½ tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt
Instructions
- Prepare the potatoes: Toss the potatoes with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Make the meat mixture: In a large bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, Worcestershire sauce, salt, pepper, paprika, and Italian seasoning. Mix gently until combined.
- Shape the meatloaf: Divide the mixture into 6 small oval meatloaves.
- Prepare the slow cooker: Place the seasoned potatoes in the bottom of the slow cooker.
- Add the meatloaves: Arrange the mini meatloaves on top of or between the potatoes.
- Make the glaze: Mix ketchup, brown sugar, Worcestershire sauce, and mustard.
- Spread the glaze generously over each meatloaf.
- Cook:
- LOW: 4–6 hours
- HIGH: 2½–3½ hours
- Cook until the ground beef reaches 160°F (71°C) internally.
- For a more caramelized glaze, transfer the cooked meatloaves to a baking sheet and broil for 2–3 minutes, watching carefully.
- Garnish with fresh parsley and serve with the tender potatoes.
Nut & Allergen Information
- Peanuts: None required.
- Tree nuts: None required.
- Dairy: None required.
- Egg: Eggs are used.
- Wheat/Gluten: Breadcrumbs may contain wheat.
- Soy: Check Worcestershire sauce and ketchup labels for possible soy.
- For a gluten-free version, use gluten-free breadcrumbs and check all packaged sauces.
Approximate Nutrition — Per Serving
- Calories: 500–600 kcal
- Protein: 35–40 g
- Carbohydrates: 40–45 g
- Fat: 22–28 g
- Fiber: 4–5 g
Nutrition is approximate and varies with the beef, potatoes, glaze, and brands used.
Q&A
Q: Can I make one large meatloaf instead of mini meatloaves?
Yes. Shape one loaf, but allow additional cooking time and check the center reaches 160°F (71°C).
Q: Can I use ground turkey?
Yes, but cook ground turkey to 165°F (74°C).
Q: Can I use regular potatoes?
Yes. Cut them into similar-sized chunks so they cook evenly.
Q: Can I make the glaze less sweet?
Yes. Reduce the brown sugar or leave it out.
Q: Can I prepare this ahead?
Yes. Shape the meatloaves and season the potatoes ahead of time, then refrigerate until ready to cook.
Q: How long do leftovers last?
Refrigerate in a covered container for 3–4 days.