Slow Cooker Mini Meatloaves and Potatoes

ByDavid Loa

 Slow Cooker Mini Meatloaves and Potatoes

These juicy mini meatloaves cook alongside tender baby potatoes in a rich savory gravy, making this an easy, comforting one-pot slow cooker meal the whole family will love.

 Ingredients

For the Mini Meatloaves

  • 1½ lbs (680g) lean ground beef
  • 1 large egg
  • ½ cup breadcrumbs
  • ¼ cup milk
  • ¼ cup grated Parmesan cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

For the Potatoes & Gravy

  • 1½ lbs baby potatoes
  • 1½ cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tbsp cornstarch (optional, for thickening)
  • 2 tbsp water
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. In a large bowl, combine the ground beef, egg, breadcrumbs, milk, Parmesan, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, onion powder, garlic powder, salt, and pepper.
  2. Mix gently until just combined.
  3. Shape the mixture into 6–8 mini meatloaves.
  4. Arrange the baby potatoes in the bottom of the slow cooker.
  5. Place the mini meatloaves on top of the potatoes.
  6. In a bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste. Pour the mixture around the meatloaves.
  7. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the meatloaves reach an internal temperature of 160°F (71°C) and the potatoes are tender.
  8. For a thicker gravy, mix the cornstarch with the water and stir it into the slow cooker during the last 20 minutes of cooking.
  9. Garnish with fresh parsley and serve hot with the potatoes and gravy.

 Serving Suggestions

  • Serve with steamed green beans or roasted carrots.
  • Add a side salad for a complete meal.
  • Pair with warm dinner rolls to soak up the gravy.

 Tips

  • Use Yukon Gold or baby red potatoes for the best texture.
  • Avoid overmixing the meat to keep the meatloaves tender.
  • Add sliced carrots or mushrooms for extra vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 6–7 hours
Total Time: 6 hours 20 minutes
Servings: 6