Make tender, juicy slow cooker meatloaf and perfectly seasoned potatoes in one crockpot. This easy family dinner is cozy, flavorful, and perfect for busy weeknights.
There are some dinners that just feel like home, and for me, meatloaf is definitely one of them. I usually think of meatloaf as a Sunday dinner, but honestly, I don’t want to spend my whole evening standing in the kitchen waiting for it to cook.
That’s where this Slow Cooker Meatloaf & Potatoes comes in.
Everything cooks together in one crockpot, so you get a hearty, tender meatloaf surrounded by golden, buttery potatoes. The meatloaf gets finished with a sweet and tangy ketchup glaze that caramelizes beautifully, while the potatoes soak up all those savory juices as they cook.
It’s the kind of meal I like to make when I want something comforting without a lot of fuss. Just mix the meatloaf, arrange everything in the slow cooker, turn it on, and let the crockpot do most of the work.
Why You’ll Love This Slow Cooker Meatloaf
- One-pot dinner: Meatloaf and potatoes cook together.
- Easy prep: Most of the work is mixing and chopping.
- Tender and juicy: Slow cooking keeps the meatloaf moist.
- Family-friendly: Simple, familiar flavors that even picky eaters tend to enjoy.
- Perfect comfort food: It’s hearty, cozy, and satisfying.
- Great for leftovers: Meatloaf sandwiches the next day are honestly one of my favorite parts.
Ingredients
For the Meatloaf
- 2 pounds ground beef, preferably 80/20
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
For the Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow or Dijon mustard
- 1 tablespoon Worcestershire sauce
For the Potatoes
- 2 pounds baby Yukon Gold or red potatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Slow Cooker Meatloaf & Potatoes
1. Prepare the potatoes
Wash the potatoes well and cut any larger ones in half or into quarters. Try to keep the pieces relatively similar in size so they cook evenly.
Place them in a large bowl and toss with olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper.
I usually leave the skins on because they add flavor and save me the extra step of peeling.
2. Make the meatloaf mixture
In a large bowl, combine the breadcrumbs and milk. Let them sit for a couple of minutes so the breadcrumbs can soften.
Add the ground beef, diced onion, garlic, egg, ketchup, Worcestershire sauce, salt, pepper, Italian seasoning, and smoked paprika.
Gently mix everything together with your hands or a large spoon until just combined.
Try not to overmix. That’s one of the easiest ways to end up with a dense meatloaf instead of a tender one.
3. Shape the meatloaf
Form the mixture into a compact loaf that’s slightly smaller than the inside of your slow cooker.
You don’t want the meatloaf completely pressed against the sides because you’ll want room for the potatoes.
4. Arrange everything in the slow cooker
Lightly spray a 6-quart slow cooker with nonstick cooking spray.
Arrange the seasoned potatoes around the edges and place the meatloaf in the center.
If you prefer, you can place a small sheet of parchment paper underneath the meatloaf to make it easier to lift out later.
5. Mix the glaze
In a small bowl, stir together the ketchup, brown sugar, mustard, and Worcestershire sauce.
Spread about half of the glaze over the top of the meatloaf.
Keep the remaining glaze for later.
6. Slow cook
Cover and cook on LOW for about 5–6 hours, or until the meatloaf reaches an internal temperature of 160°F (71°C).
You can also cook it on HIGH for approximately 3–4 hours, although I prefer the LOW setting because the slower cooking tends to give the meatloaf a particularly tender texture.
Cooking times can vary depending on your slow cooker and the shape and thickness of the meatloaf, so a meat thermometer is the best way to know when it’s done.
7. Add the remaining glaze
During the last 20–30 minutes of cooking, spoon the remaining glaze over the meatloaf.
If your slow cooker has a removable insert that’s safe for broiling, you can carefully transfer the cooked meatloaf to a baking sheet and broil it for a few minutes to give the glaze a darker, slightly caramelized finish.
This step is optional, but honestly, I love doing it when I have the extra couple of minutes.
8. Rest and serve
Carefully remove the meatloaf from the slow cooker and let it rest for about 10 minutes before slicing.
Give the potatoes a gentle stir and taste one for seasoning. Add a little extra salt, pepper, or fresh parsley if needed.
Slice the meatloaf and serve it alongside the potatoes with extra glaze or pan juices spooned over the top.
Cooking Tips for the Best Slow Cooker Meatloaf
Don’t overmix the meat
Mix the ingredients only until everything comes together. Overworking ground beef can make the finished meatloaf tough.
Use ground beef with some fat
I usually reach for 80/20 ground beef for meatloaf. The extra fat helps keep it juicy while it cooks.
Cut the potatoes evenly
Large potato chunks can take longer to cook than the meatloaf. Cutting them into similar-sized pieces helps everything finish at roughly the same time.
Don’t add too much liquid
Unlike a traditional pot roast, meatloaf doesn’t need to be submerged in liquid. The meat releases juices as it cooks, and too much added liquid can make the potatoes overly soft.
Check the temperature
Don’t rely only on cooking time. Insert an instant-read thermometer into the thickest part of the meatloaf. It should reach 160°F (71°C).
Let the meatloaf rest
I know it’s tempting to slice it immediately, especially when dinner smells amazing, but giving it about 10 minutes to rest helps the juices redistribute and makes cleaner slices.
Can I Make This Recipe Ahead?
Absolutely.
You can mix and shape the meatloaf up to a day ahead and keep it covered in the refrigerator until you’re ready to cook it.
I recommend preparing the potatoes shortly before putting everything into the slow cooker so they don’t sit around and discolor.
You can also make the entire meal ahead and refrigerate the leftovers for easy lunches or dinners during the week.
What Kind of Potatoes Work Best?
My first choice is baby Yukon Gold potatoes because they become creamy inside while holding their shape well.
Red potatoes are another excellent option. Russet potatoes will also work, but they tend to become softer and more prone to breaking apart during slow cooking.
If you’re using large potatoes, simply cut them into chunks about 1½ inches in size.
Serving Suggestions
This meatloaf and potatoes is already a complete, filling meal, but I like adding something green on the side.
Try serving it with:
- Steamed green beans
- Roasted broccoli
- Buttered peas
- Simple green salad
- Glazed carrots
- Steamed corn
- Dinner rolls or crusty bread
For a classic comfort-food plate, serve a thick slice of meatloaf with potatoes and a little extra ketchup glaze.
And if you’re anything like me, save a slice for the next day. Cold or reheated meatloaf makes an excellent sandwich with a little mayonnaise, mustard, and crunchy lettuce.
Approximate Nutrition Information
Per serving, assuming 6 servings:
- Calories: approximately 620
- Protein: approximately 38 g
- Carbohydrates: approximately 48 g
- Fat: approximately 29 g
- Saturated Fat: approximately 10 g
- Fiber: approximately 5 g
- Sugar: approximately 13 g
- Sodium: approximately 1,050 mg
Nutrition information is an estimate and will vary depending on the ground beef, breadcrumbs, ketchup, potatoes, and other ingredients used.
Frequently Asked Questions
1. Can I use ground turkey instead of ground beef?
Yes. Ground turkey can be substituted for the beef, although the finished meatloaf will generally be leaner and may have a slightly different texture. If using turkey, make sure the center reaches 165°F (74°C) for food safety.
2. Do I need to brown the meatloaf first?
No. You can put the shaped meatloaf directly into the slow cooker. Browning it first can add extra color and flavor, but it’s completely optional.
The slow cooker won’t create the same browned exterior as an oven, which is why I like the optional quick broiling step at the end.
3. Can I use frozen potatoes?
I recommend using fresh potatoes for this recipe. Frozen potatoes can release additional moisture and may become softer than you’d like during the long cooking time.
4. Why is my slow cooker meatloaf falling apart?
The mixture may have been too wet, overmixed, or sliced before it had time to rest. Make sure your breadcrumbs are properly incorporated and avoid adding excessive liquid.
Resting the meatloaf for about 10 minutes after cooking also makes a noticeable difference.
5. How do I store leftover meatloaf and potatoes?
Let the leftovers cool and refrigerate them in an airtight container within two hours of cooking. They should keep for about 3–4 days in the refrigerator.
For longer storage, wrap individual meatloaf slices well and freeze them for up to about 3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Slow Cooker Meatloaf & Potatoes is one of those recipes I come back to when I want a dinner that feels homemade without requiring a ton of hands-on time.
The meatloaf is tender and savory, the ketchup-brown sugar glaze adds just the right amount of sweetness, and the potatoes cook right alongside it until they’re beautifully tender.
Honestly, the best part might be how little cleanup there is afterward. Put everything in one slow cooker, let it do its thing, and you’ve got a cozy family dinner waiting for you.
