This delicious recipe for Crockpot Meatloaf is one of the simplest ways to cook a full dinner of meatloaf, potatoes and carrots. It's a set it and forget it slow cooker meal with minimal preparation and clean up. Enjoy this comforting family-friendly dinner on busy nights and lazy weekends.
It's no secret that meatloaf is an American comfort food. Meatloaf and vegetables is a delicious, easy and well-balanced meal that families love for good reason. And if it wasn't already easy enough to make, the slow cooker makes it even simpler!
And if there's a chance to turn our favorite dinners into complete one pot meals, I take it! I especially love finding ways to make dinners with as little preparation, time and effort as possible. But still, they need to have exceptional results.
This crockpot meatloaf recipe is a full dinner that meets all of these requirements. Just like when I make slow cooker pepper steak, everything gets cooked at the same time to create a delicious, easy dinner that is almost entirely hands off!
There are tons of ways to make meatloaf and different methods of doing so. It can be made in muffin tins, in a loaf pan, and even in your Instant Pot. Either way you choose, this recipe makes a super moist and flavorful meatloaf that the whole family will love.
Why You'll Love It
- Crockpot meatloaf is a dump and go meal. Just set it and forget it!
- Everything cooks at once, in the same amount of time!
- It works using high or low, depending on how much time you have.
- Crockpot meatloaf, potatoes and carrots is an entirely freezer-friendly meal. So it's wonderful for meal prepping, budget recipe planning, back to school and new baby preparation!
Ingredients
To make this crockpot meatloaf you need:
Whole potatoes: use large russet or white baking potatoes for the best results. They are rubbed in extra virgin olive oil and sprinkled with salt and pepper before cooking.
Whole carrots: large whole carrots (not baby carrots or thin carrots) so they cook in the same amount of time as the meatloaf and potatoes. They are coated with a little butter and dried dill, but you can use any herbs.
Meatloaf: this recipe is made with lean ground beef, onion soup mix, bread crumbs, plain tomato sauce, eggs, milk and salt & pepper.
Yield
This recipe makes a 1 ½ pound meatloaf and carrots and potatoes to feed a family of 4 to 6 people depending on serving size. But the bigger the crockpot, the more vegetables you can fit. I encourage you to use as many potatoes and carrots as you can or want to- the cook time remains the same.
Step-By-Step Instructions
STEP 1: In a large mixing bowl, combine the ground beef, onion soup mix, breadcrumbs, salt, pepper, egg, milk and half of the tomato sauce. Use your hands to mix well, until all ingredients are evenly combined. Place meat mixture onto a square sheet of aluminum foil and shape into a loaf sized to fit the center of your slow cooker. Fold the foil loosely around the meatloaf and put into the slow cooker.
STEP 2: Scrub the potatoes and rub with a small amount of extra virgin olive oil. Put into the slow cooker on one side of the meatloaf. Sprinkle to taste with salt and black pepper.
STEP 3: Peel the carrots and trim off ends. Mix with melted butter and dill, then sprinkle with salt and pepper to taste. Put into the slow cooker on the remaining free side of the meatloaf, breaking carrots in half if needed to fit. Glaze the meatloaf with the remaining tomato sauce.
STEP 4: Cover and set on LOW for 5 hours or HIGH for 3 hours. When done, use a digital thermometer to ensure center of meatloaf has reached 165°F.
STEP 5: Use tongs to transfer the baked potatoes and carrots to a serving dish. Wearing oven mitts, carefully lift the meatloaf by the aluminum foil ends and drain the fat into the bottom of the slow cooker. Transfer the meatloaf to a serving dish and discard the foil.
STEP 6: If desired, glaze the hot meatloaf with more tomato sauce. Let rest for 5 minutes, then serve warm.
Tips For Making A Full Meatloaf Dinner In Your Slow Cooker
- This recipe will take between 5 and 6 hours on low (or between 2 and 3 hours on high). Check the internal temperature of the meatloaf with a digital thermometer to ensure it has come to 165 degrees Fahrenheit. A fork will poke through the carrots and potatoes easily when they are done. If the meatloaf is done prior to the vegetables (or vice versa), remove them using tongs and continue cooking.
- Resist the urge to lift the lid until at least 5 hours has passed. After that, it's okay to check on whether the ingredients are cooked through.
- Use as many vegetables as you can fit in your slow cooker. The cooking time will remain the same.
- Use large potatoes and large carrots and don't cut them into pieces. The exception here is to break any carrots that need to be in order for them to fit into the crockpot.
- It's fine to stack the carrots and potatoes- as long as the lid closes securely!
Variations
- Use turkey to make a leaner meatloaf.
- Use your own meatloaf recipe.
- Add some diced vegetables to the meatloaf, like peppers, carrots, or spinach.
- Overcook the potatoes slightly and make mashed potatoes by mixing them with butter and milk.
How To Store
Store leftover meatloaf, potatoes, and carrots in the fridge in a covered container for up to 7 days. It can be frozen for up to 6 months when stored in freezer safe bags. Thaw in the fridge overnight and reheat in the microwave, toaster, or oven.
Recipe FAQs
No water or broth is needed.
Don't cover the top of the meatloaf here. However, the foil should wrap up almost to the top of the sides to keep the fat from leaking out to where the potatoes and carrots are.
The meatloaf is done cooking when it's internal temperature is 165 degrees Fahrenheit.
If you can fit a 2 pound meatloaf in your slow cooker than you can certainly make one! A 2 pound meatloaf will take about 6 hours, so you may need to remove the potatoes and carrots before the meatloaf is done.
Recipe
Crockpot Meatloaf
Equipment
- slow cooker
- aluminum foil
- Tongs
- Digital Thermometer
Ingredients
- 1 ½ lbs ground beef
- ¾ cup Italian seasoned breadcrumbs
- 1 ½ package onion soup mix
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 large eggs
- 9 tablespoon milk
- ¾ cup tomato sauce divided
- 4 large potatoes
- extra virgin olive oil to taste
- 6 large carrots
- 2 tablespoon butter melted
- 1 teaspoon dried dill
Instructions
- In a large mixing bowl, combine the ground beef, onion soup mix, breadcrumbs, salt, pepper, egg, milk and half of the tomato sauce. Use your hands to mix well, until all ingredients are evenly combined. Place meat mixture onto a square sheet of aluminum foil and shape into a loaf sized to fit the center of your slow cooker. Fold the foil loosely around the meatloaf and put into the slow cooker. Glaze with the remaining tomato sauce.
- Scrub the potatoes and rub with a small amount of extra virgin olive oil. Put into the slow cooker on one side of the meatloaf. Sprinkle to taste with salt and black pepper.
- Peel the carrots and trim off ends. Mix with melted butter and dill, then sprinkle with salt and pepper to taste. Put into the slow cooker on the remaining free side of the meatloaf, breaking carrots in half if needed to fit.
- Cover and set on LOW for 5 hours or HIGH for 3 hours. When done, use a digital thermometer to ensure center of meatloaf has reached 165°F.
- Use tongs to transfer the baked potatoes and carrots to a serving dish. Wearing oven mitts, carefully lift the meatloaf by the aluminum foil ends and drain the fat into the bottom of the slow cooker. Transfer the meatloaf to a serving dish and discard the foil.
- If desired, glaze the hot meatloaf with more tomato sauce. Let rest for 5 minutes, then serve warm.
Notes
Nutrition
Hayley Dhanecha says
This looks amazing! I never made a recipe in crockpot, looks so easy and simple to use.
Jenny says
Crockpot recipes are cheating. I love them! The low heat five hour cook here worked perfectly. Your meatloaf with potatoes and carrots recipe rocks!