Description
Tender, savory beef patties nestled among creamy, buttery potatoes that absorb the rich meat juices for a complete one-pot meal.
Ingredients
Scale
- 1.5 lbs lean ground beef (85/15)
- 1 cup finely diced yellow onion
- 2 cloves garlic (minced)
- 1 cup ketchup
- 1/4 cup milk
- 1/2 cup plain dried breadcrumbs
- 1 large egg (beaten)
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb baby red potatoes (halved)
- 2 tbsp olive oil
- 1/2 cup frozen peas (Optional)
Instructions
- Wash and scrub the baby red potatoes thoroughly, cut them in half lengthwise to ensure uniform size, place them in the bottom of a 6-quart slow cooker insert, drizzle with olive oil, and toss gently to coat; set aside frozen peas if using.
- In a large mixing bowl, combine the ground beef, diced onion, minced garlic, milk, breadcrumbs, beaten egg, Worcestershire sauce, salt, and pepper, mixing gently until just combined without overworking the meat.
- Fold three-quarters of the ketchup into the meat mixture, then form the mixture into eight equal-sized oval loaves roughly the size of a small loaf of bread or large hockey puck.
- Arrange the mini meatloaves directly on top of the bed of potatoes in the slow cooker without crowding, pour the reserved ketchup evenly over the tops of the loaves to create a glaze, cover with the glass lid, and cook on Low for 6 to 7 hours.
- If using frozen peas, stir them into the pot around the 6-hour mark, close the lid, and continue cooking for an additional 30 minutes until the internal temperature of the meatloaves reaches 160°F (71°C) and the potatoes are fork-tender.
- Remove the slow cooker insert from the heating element and let the dish rest, covered, for 10 minutes before serving to allow juices to redistribute.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat portions in the microwave covered with a damp paper towel or in a skillet with a splash of water or broth to prevent drying out. Cooked meatloaves can be frozen separately from the potatoes for up to 3 months; thaw overnight in the refrigerator before reheating. Do not refreeze previously frozen leftovers.