Crockpot Mini Meatloaves and Baby Potatoes
Juicy slow cooker mini meatloaves topped with a sweet and tangy glaze, served with tender garlic butter baby potatoes for an easy family dinner.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
1 1/2 lbs lean ground beef
1/2 cup plain breadcrumbs
1 large egg
1/3 cup milk
1/4 cup finely diced yellow onion
2 cloves garlic, minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 1/2 lbs baby potatoes, halved
2 tbsp olive oil
2 tbsp melted butter
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp yellow mustard
Instructions
1. Lightly grease a 6-quart slow cooker.
2. Mix beef, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire sauce, and seasonings.
3. Shape into 6–8 mini meatloaves.
4. Toss potatoes with olive oil, butter, garlic, and seasonings.
5. Whisk glaze ingredients and spread over meatloaves.
6. Arrange potatoes in the slow cooker and place meatloaves on top.
7. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
8. Cook beef to 160°F and potatoes until fork-tender.
9. Serve warm.
Notes
Avoid overmixing the beef to keep meatloaves tender.
Cut potatoes into similar-sized pieces for even cooking.
Check doneness with a food thermometer.
Refrigerate leftovers for 3–4 days.
Freeze cooked meatloaves for up to 3 months.
Reheat leftovers to 165°F.