Slow Cooker Beef Meatloaf & Vegetables
Ingredients icon 14 Ingredients
Servings icon Makes 6
Time icon 270
9,783 views
Share:  

Ingredients

Preparation

  1. Combine ground beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire sauce, garlic, 1/2 teaspoon salt, thyme, 3/4 teaspoon pepper, mixing lightly but thoroughly. Form 8 x 4 x 2-inch loaf. Place loaf into 3-1/2 to 5-1/2-quart slow cooker.

  2. Toss potatoes and carrots with salt and remaining 1/4 teaspoon pepper. Arrange potatoes and carrots around meatloaf in slow cooker. Add broth; cover and cook on HIGH 4 hours or LOW 8 hours until instant-read thermometer inserted into center registers 160°F.

  3. Skim 2 tablespoons of liquid from bottom of slow cooker, if available. Combine remaining 1/4 cup of ketchup, brown sugar and liquid from bottom of meatloaf in small bowl. Spread onto meatloaf. Cover and cook 15 minutes. Remove meatloaf from slow cooker. Cut into slices. Season with salt and pepper as desired. Serve meatloaf with potatoes and carrots.

Alternate Cooking Method:

  1. This recipe can be made in a 6-quart electric pressure cooker. Prepare meatloaf as directed above. To make a foil sling, cut a 28-inch piece of heavy-duty aluminum foil (or layer two pieces of regular foil) and punch 6 to 8 holes in it using a kitchen fork or small knife. Form beef mixture into an 8 x 4-inch loaf on the foil sling over the holes. Toss potatoes and carrots with salt and remaining 1/4 teaspoon pepper. Add vegetables to pressure cooker, pour broth over vegetables, add meatloaf sling on pressure cooker rack on vegetables. Close and lock pressure cooker lid. Use beef, stew or high pressure setting on pressure cooker; program 25 minutes on pressure cooker time. Once complete, use quick-release feature to release pressure; carefully remove lid. Remove sling from pressure cooker and remove meatloaf to foil-lined broiler rack. Make sauce as directed in step 3; spread on meatloaf. Broil on high in oven for 2 to 3 minutes, 4 inches from heat source. Rest before slicing. Serve with potatoes and carrots. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Nutrition Information

Nutrition information per serving: 366 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3.6 g Saturated Fat; 0.1 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat; 115 mg Cholesterol; 883 mg Sodium; 38 g Total Carbohydrate; 3.1 g Dietary Fiber; 16.3 g Total Sugars; 30 g Protein; 10.5 g Added Sugars; 61.3 mg Calcium; 4.5 mg Iron; 929 mg Potassium; 8.8 IU Vitamin D; 0.3 mg Riboflavin; 7.7 mg Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 304 mg Phosphorus; 6.9 mg Zinc; 24.8 mcg Selenium; 137.6 mg Choline;

Share this Recipe