Description

Craving a classic, comforting meal that practically cooks itself? Slow-Cooker Meatloaf combines a savory blend of beef, pork, and veal with tender fingerling potatoes and carrots, all infused with a tangy ketchup glaze

Ingredients

Scale

Slow-Cooker Meatloaf uses pantry-friendly ingredients for a flavorful result. Here’s what you’ll need for 4 servings (with leftovers):

Meatloaf

2 ¼ pounds ground meatloaf mix (beef, pork, veal): Creates a flavorful, tender loaf.
1 cup panko breadcrumbs: Binds the loaf and adds texture.
2 large eggs: Helps bind and adds moisture.
1 ¼ cups ketchup: Adds tangy sweetness (¾ cup for loaf, ½ cup for glaze).
2 tablespoons Worcestershire sauce: Brings savory, umami depth (1 tablespoon for loaf, 1 tablespoon for glaze).
4 scallions, finely chopped: Adds mild onion flavor.
2 tablespoons chopped fresh parsley, plus more for topping: Provides fresh, herbaceous notes.
2 teaspoons chopped fresh thyme: Infuses earthy flavor.
Kosher salt and freshly ground pepper: Seasons to taste.

Vegetables and Glaze

12 ounces small fingerling potatoes, halved lengthwise: Tender, built-in side.
3 carrots, sliced 1 inch thick: Adds sweet, hearty vegetables.
¼ cup low-sodium chicken broth: Keeps the dish moist during cooking.
2 tablespoons packed light brown sugar: Sweetens the ketchup glaze.

Why These Ingredients Matter

Meatloaf Mix: The beef, pork, and veal blend ensures a balanced, juicy loaf.
Panko and Eggs: Bind the loaf while keeping it tender.
Ketchup and Worcestershire: Add tangy, savory depth to both the loaf and glaze.
Vegetables: Potatoes and carrots cook alongside, absorbing flavors for a complete meal.

Substitutions and Variations

Meatloaf Mix: Use all ground beef, ground turkey, or a plant-based meat substitute.
Panko Breadcrumbs: Swap with regular breadcrumbs, crushed crackers, or gluten-free breadcrumbs.
Eggs: Replace with ¼ cup unsweetened applesauce or mashed potato for binding.
Ketchup: Use barbecue sauce or tomato paste (diluted with water).
Worcestershire: Swap with soy sauce, tamari, or balsamic vinegar.
Scallions: Replace with ½ small onion, finely chopped, or 1 teaspoon onion powder.
Parsley: Use cilantro or omit.
Thyme: Swap with rosemary, oregano, or ½ teaspoon dried thyme.
Fingerling Potatoes: Use baby Yukon Gold or red potatoes.
Carrots: Replace with parsnips or sweet potatoes.
Chicken Broth: Swap with vegetable broth or water.
Brown Sugar: Use honey or maple syrup.
Gluten-Free: Use gluten-free breadcrumbs and confirm Worcestershire and ketchup are gluten-free.
Flavor Variations:
- Spicy Meatloaf: Add ½ teaspoon chili powder or cayenne to the meat mixture.
- Cheesy Meatloaf: Mix ½ cup shredded cheddar into the meat mixture.
- Vegetarian Meatloaf: Use 2 ¼ pounds plant-based meat and vegetable broth.
- BBQ Meatloaf: Replace ketchup glaze with barbecue sauce.
- Herb-Infused Veggies: Toss potatoes and carrots with 1 teaspoon dried rosemary before cooking.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 ¼ pounds meatloaf mix, 1 cup panko, 2 eggs, 1 ¼ cups ketchup, 2 tablespoons Worcestershire, 4 scallions, 2 tablespoons parsley, 2 teaspoons thyme, salt, pepper, 12 ounces fingerling potatoes, 3 carrots, ¼ cup chicken broth, 2 tablespoons brown sugar.
Finely chop scallions and parsley; halve potatoes lengthwise; slice carrots 1 inch thick.

Tip: Prep ingredients in advance for quick assembly; ensure vegetables are cut uniformly for even cooking.

Step 2: Make Meatloaf

In a large bowl, combine 2 ¼ pounds meatloaf mix, 1 cup panko, 2 eggs, ¾ cup ketchup, 1 tablespoon Worcestershire sauce, 4 chopped scallions, 2 tablespoons parsley, 2 teaspoons thyme, 1 teaspoon salt, and a few grinds of pepper.
Mix with hands until just combined; avoid overmixing to keep the loaf tender.
Form into a 5-by-9-inch loaf.

Tip: Mix gently to avoid a dense loaf; shape evenly for uniform cooking.

Step 3: Assemble in Slow Cooker

Transfer the meatloaf to a 6-quart slow cooker.
Scatter 12 ounces halved fingerling potatoes and 3 sliced carrots over and around the meatloaf.
Pour ¼ cup chicken broth over the vegetables.

Tip: Place vegetables around the sides to allow the meatloaf to cook evenly; ensure the slow cooker is at least half full.

Step 4: Cook

Cover and cook on low for 8 hours or high for 4 hours, until the meatloaf reaches 160°F (71°C) and vegetables are tender.

Tip: Check vegetables for tenderness; if done early, remove to avoid overcooking.

Step 5: Make Glaze and Finish

Skim excess fat from the slow cooker juices.
In a small bowl, combine ½ cup ketchup, 1 tablespoon Worcestershire sauce, 2 tablespoons brown sugar, and ¼ cup slow cooker juices; whisk until smooth.
Brush glaze over the meatloaf.
Cover and let rest for 10 minutes.

Tip: Use a pastry brush for even glaze application; resting helps flavors meld.

Step 6: Serve

Remove meatloaf and slice in half; serve one half (about 2-3 slices per person) with vegetables (about ¾ cup per serving).
Top with extra chopped parsley.
Reserve the remaining half for leftovers (e.g., Meatloaf Quesadillas).

Tip: Slice carefully to keep the loaf intact; serve hot for maximum flavor