Lift a mini meatloaf out of the slow cooker and look at the potatoes underneath. The cut sides have soaked up some of the beef juices, and the centers are soft enough to split with the side of a fork. A spoonful of ketchup thickens on top of each little loaf as it cooks. You get a bit of that sweet, tangy glaze with every serving.
This slow cooker meatloaf and potatoes recipe makes four individual portions with five ingredients. The potatoes go straight into the crock raw. While they cook, the beef drips into the spaces between them and flavors the potatoes from the bottom up. Allow 20 minutes for prep and about 6 hours on low, or 3 to 4 hours on high.
The Five Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1½-inch chunks. Quarter medium potatoes and split any thick wedges crosswise. The thin skins can stay on. They help hold each piece together when you scoop the potatoes out of the crock. If you prefer peeled potatoes, keep the chunks the same size.
- 1½ pounds 90% lean ground beef. A 90/10 blend gives the potatoes a light coating of savory beef drippings. Start with fresh or fully thawed beef.
- ⅔ cup fine seasoned dry breadcrumbs. The seasoning in the crumbs does the work of several jars from the spice cupboard. Look for the fine, sandy kind, which blends evenly and softens quickly in the egg and ketchup.
- ¾ cup ketchup, divided. Measure ½ cup for the beef mixture and ¼ cup for the tops. Regular tomato ketchup gives you the familiar meatloaf flavor and is thick enough to spread with a spoon. Set aside the topping portion before handling the beef so you have a clean bowl of ketchup to work with.
- 1 large egg. Beat it with the ketchup before adding the beef. A whisk or fork breaks up the white so it goes evenly through the crumbs and helps each mini loaf hold together when it’s lifted out of the crock.
Why the potatoes go in first
Give the potatoes the bottom of the insert, where they’ll sit in the hot juices as the beef cooks. Spread them across the base and tuck the odd piece up the sides if you run out of room. A deep pile in the middle takes longer to soften. This is one time when the shape of the cooker helps. A 5- to 6-quart oval crock gives you enough floor space to spread out the chunks and enough room above them to set down four loaves without squeezing them together. A few exposed potato edges around the rim make it easier to check the side dish with a fork later.
How to Make Slow Cooker Meatloaf and Potatoes
1. Cut the potatoes before you mix the beef
Scrub the potatoes under running water and do the knife work while your board is clean. Cut them into pieces about 1½ inches across at the thickest point. A piece with a wide middle and a thin pointed end will soften at different rates, so split especially big wedges through the middle. Spread the chunks in the insert, letting as many as possible touch the base. Leave the cooker off while you finish the beef mixture.
2. Let the breadcrumbs soak for a minute
Crack the egg into a large bowl, add ½ cup of the ketchup, and beat them together with a fork. Stir in the seasoned breadcrumbs and let them sit for a minute or two. They’ll go from loose grains to a thick, reddish paste. Break up the beef and scatter the pieces over the paste. That gives you a head start on distributing the crumbs before you fold everything together.
3. Shape four low, even loaves
Use clean fingers or a sturdy fork to lift and fold the meat until you can see the breadcrumb mixture throughout. Stop there. A few uneven ridges are fine, and the meat should feel soft enough to shape without squeezing hard. Divide it into four equal portions and pat each into a small oval about 1½ inches thick. Take a look at the loaves side by side. If one stands higher than the rest, flatten it a bit so the centers cook at roughly the same rate.
4. Arrange the loaves and spread the glaze
Set the mini loaves on the potatoes with a little space between them. If one wobbles, move a potato chunk to give it a flat spot to sit. Wash your hands after shaping the raw beef, then use a clean spoon to spread about 1 tablespoon of the reserved ketchup over each loaf. Ease it toward the edges in a thin layer. A thick mound on the crown tends to slide into the potatoes as the meat shrinks.
5. Cover and cook on low or high
Put the lid on and turn the slow cooker on as soon as everything is assembled. Allow 5 to 7 hours on LOW or 3 to 4 hours on HIGH, depending on your cooker and how thick you shaped the meat. Begin checking at 5 hours on low or 3 hours on high. Lift the lid once for the first check and work quickly so you can get it back on if dinner needs longer. Slow cookers vary, so use those times to plan when to check.
6. Check the center of each loaf and a large potato
Slip an instant-read thermometer into the side of each mini loaf, aiming for the middle. Each one needs to reach 160°F. Then push a fork into one of the largest potato pieces. It should slide through the center easily. If the meat is still below temperature, replace the lid and continue cooking. Tender potatoes can stay underneath while the beef finishes. If the loaves are ready first, lift them onto a clean plate, cover loosely, and cook the potatoes on high until tender. Check again after 15 minutes.
7. Rest the meatloaves and scoop the potatoes
Support the bottom of each loaf with a wide spatula so you can lift it without breaking it. Let the loaves rest for 5 minutes before cutting them. While they rest, scoop the potatoes with a slotted spoon and turn a few over so the sides that sat in the drippings are facing up. If you want some juices on the plate, tilt a spoon just under the surface of the liquid to skim away excess fat. Then spoon a little of the darker juice over the potatoes.
Tips for Tender Meatloaf and Potatoes
Let the crumb mixture soften before you add the meat. You can feel the difference with the back of a fork. Dry crumbs scatter when you press on them, while softened crumbs smear. That little soak makes it easier to spread them through the beef with a few turns of the fork. If you see a pocket of red paste near the bottom of the bowl, fold just that part into the meat before you divide it.
Make room for the thermometer. Leave the widest gap next to the thickest loaf. That way you can check its center without turning it over or scraping off the glaze. A shallow reading near the surface can be warmer than the middle. Push the tip in from the side and pull it back slightly if you think you’ve gone past the center. Wipe and wash the probe after it touches undercooked beef before checking a loaf that may be ready.
Finish stubborn potatoes separately if the loaves are ready. After all the beef is fully cooked, a microwave can finish a few firm potato pieces while the loaves rest. Move those pieces into a microwave-safe bowl with a spoonful of hot cooking juices. Cover loosely and microwave in 1-minute bursts, testing with a fork between bursts. Leave the tender potatoes in the crock. That keeps them from falling apart while the bigger pieces catch up.
Give the glaze a quick broil for darker edges. Once the beef has reached 160°F, lift the loaves onto a broiler-safe sheet pan and broil for 1 to 2 minutes, watching closely. The glaze will bubble at the edges first. Pull the pan when you see those first dark spots. The slow cooker alone leaves a softer top, which works well if you plan to slice the loaves for sandwiches.
Ingredient Swaps
Red potatoes. Use 2 pounds and leave the skins on for pieces that hold their shape when you spoon them out. Russets work with the same cut size if that’s what you have. They’ll have fluffier centers and may break up a little as you serve them, especially if you peel them first.
Barbecue sauce. Use ¼ cup of thick barbecue sauce for the glaze in place of the reserved ketchup. The ketchup inside the loaves supplies the familiar tomato flavor. A thick sauce also clings better than a thin one when you spread it across the curved tops. If it’s especially sweet, watch it closely when broiling.
Ground turkey. Use 1½ pounds of 93% lean ground turkey and cook each loaf to 165°F. The mixture may feel softer when you’re shaping it. Set each portion straight onto the potatoes and finish the oval with your fingertips once it’s in place. The potatoes will get milder drippings with turkey.
What to Serve With Amish-Style Meatloaf
A forkful of the soft potatoes goes well with something crisp. Put green beans on to steam as you lift the meatloaves out, then finish them with a squeeze of lemon. For a cold side, toss thinly sliced cabbage and carrots with a sharp vinaigrette. The cabbage holds its crunch, even next to the warm potatoes.
For kids who like ketchup on the side, cut a mini loaf in half and turn one cut face up so there’s room for dipping. You can also press a few of the cooked potatoes with a fork and spoon a little of the hot cooking juice over them. The broken edges catch enough juice that the potatoes taste as seasoned as the beef. If you want to stretch dinner by a serving, slice the loaves crosswise and set the slices and potatoes on a platter so everyone can take what they need.
Make Ahead, Store, and Reheat
Prep the beef ahead. Shape the raw loaves the evening before, cover them in a shallow container, and refrigerate. If your beef is frozen, thaw it in the refrigerator before mixing. Keep the raw loaves on a low shelf away from ready-to-eat foods. Leave the potatoes whole until you’re ready to cook them. In the morning, cut the potatoes, arrange the loaves in the crock, and add the glaze. Start the cooker as soon as it’s loaded.
Refrigerate leftovers. Pack the meat and potatoes in shallow, covered containers and refrigerate within 2 hours of cooking, or within 1 hour if the air temperature is above 90°F. Keep them at 40°F or below and use within 3 to 4 days. If you’re saving a loaf for a sandwich, pack it separately from the potatoes so the bottom of the meat stays firm enough to slice cold.
Freeze the meatloaves in individual portions. Wrap each cooled loaf or a pair of thick slices, then put the portions in a freezer bag. Use within 3 months for best texture. Yukon Golds can turn grainy when frozen and thawed, so the potatoes are better kept for a meal later in the week. Thaw frozen meatloaf in the fridge overnight.
Reheat to 165°F. For a single serving, put the meatloaf and potatoes on a microwave-safe plate and cut the loaf in half so heat can reach the center faster. Add a spoonful of water alongside the potatoes, cover loosely, and heat in short intervals. For several servings, use a covered baking dish in a 350°F oven. Keep the meatloaves in one layer and check the temperature in the middle of the thickest pieces before serving.
Frequently Asked Questions
Can I make one big loaf?
Yes. Shape one wide oval about 2 inches high and set it over the potatoes, with room between the loaf and the sides of the crock. Spread the full ¼ cup of topping over it. A single loaf generally takes longer because heat has farther to travel to the center. Start checking it at 6 hours on low and give it more time if the middle is below 160°F. A wide spatula under each end makes it easier to move the whole loaf to a board.
Do I need to add water or broth to the slow cooker?
The potatoes and the beef release moisture as they cook, and the closed lid holds in the steam. The potatoes will sit in a little cooking liquid by the end. It’s fine if the top halves of the potato chunks are still above that liquid. A fork through the middle tells you whether they’re ready.
Can I make half a batch?
Use a 3- to 4-quart slow cooker and halve the beef, potatoes, breadcrumbs, and ketchup. Beat the egg in a small bowl and use half of it. Make two loaves about the same thickness as the full batch, set them over the potatoes, and start checking at the early end of the cooking range. In a smaller insert, cut the potato pieces evenly so they fit across the base without forming a mound.
If there are potatoes left, chop them and brown them in a skillet the next morning. Their soft edges break into little crisp bits. Dice a slice of meatloaf and stir it in near the end, giving the beef time to heat through while the potatoes stay crisp.
Slow Cooker 5-Ingredient Amish Meatloaf Potatoes
Equipment
- 5- to 6-quart oval slow cooker
- Mixing bowl and fork
- Instant-read thermometer
- Wide spatula
Ingredients
- 2 pounds Yukon Gold potatoes scrubbed and cut into 1½-inch chunks
- 1½ pounds 90% lean ground beef
- ⅔ cup fine seasoned dry breadcrumbs
- ¾ cup ketchup divided
- 1 large egg
Instructions
- Spread potatoes across the base of the slow cooker.
- Beat egg with ½ cup ketchup. Add crumbs. Soak 1 to 2 minutes. Gently fold in beef.
- Shape four 1½-inch-thick loaves. Set over potatoes. Spread tops with remaining ketchup.
- Cover and cook on low 5 to 7 hours or high 3 to 4 hours, until each loaf reaches 160°F and potatoes are fork-tender. Rest loaves 5 minutes.
Notes
- Start with thawed beef.
- If the loaves finish first, remove them and finish the potatoes on high.
