This slow cooker meatloaf with buttery potatoes is tender, juicy, and full of flavor. A true comfort meal with minimal effort!

Scale

2 lbs lean ground beef

1 small yellow onion, diced

2 cloves garlic, minced

2 tbsp parsley, chopped

1 tsp Italian seasoning

1 tsp salt

½ tsp pepper

¼ cup milk

1 tbsp Worcestershire sauce

2 eggs

¾ cup breadcrumbs

2 lbs baby potatoes, halved

3 tbsp butter

1 tsp salt

½ tsp garlic powder

¼ tsp black pepper

½ cup ketchup

2 tbsp brown sugar

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

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1. Place potatoes and butter in bottom of slow cooker.

2. Mix meatloaf ingredients in bowl.

3. Shape into loaf and place on foil cradle over potatoes.

4. Whisk glaze and brush half on top.

5. Cook on LOW 6–7 hrs or HIGH 3–4 hrs.

6. Brush with remaining glaze before serving.

Store leftovers up to 4 days or freeze slices for 3 months.

Swap ketchup glaze for BBQ sauce if desired.