Slow Cooker 5-Ingredient Amish Meatloaf Potatoes
Four ketchup-glazed mini beef meatloaves with Yukon Gold 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.