Crockpot Meatloaf

4.77 from 113 votes

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.

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: American

Diet: Low Fat

Keyword: crockpot meatloaf and potatoes, crockpot meatloaf potatoes and carrots, easy slow cooker recipes, slow cooker meatloaf

Servings:

Calories: 534kcal

Author: Kristina Tipps

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

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.

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