Slow Cooker Mini Meatloaves & Roasted Potatoes

Ingredients

Prep Time: 20 minutes
Cook Time: 4 hours (High) or 6 hours (Low)
Total Time: 4 hours 20 minutes
Yield: 4–6 servings
Ingredients
For the Mini Meatloaves:
1.5 lbs lean ground beef (or a beef/pork blend)
½ cup panko breadcrumbs
1 large egg, beaten
⅓ cup whole milk
½ cup yellow onion, finely diced
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp dried Italian seasoning
½ tsp salt
½ tsp black pepper
For the Sweet Tomato Glaze:
½ cup ketchup
2 tbsp dark brown sugar, packed
1 tbsp yellow mustard
1 tsp apple cider vinegar
For the Potato Bed:
1.5 lbs Yukon Gold or red potatoes, scrubbed and cut into 1-inch wedges
1 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste



Instructions

Season & Prep Potatoes: In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, salt, and black pepper. Transfer the seasoned potatoes to the bottom of a 6-quart slow cooker to form an even layer.
Make Meatloaf Mixture: In a separate bowl, whisk together the egg, milk, breadcrumbs, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Let sit for 2 minutes so the breadcrumbs absorb the liquid. Add the ground beef and gently mix with your hands just until combined (do not overmix).
Form Mini Patties: Divide the beef mixture into 5 or 6 equal oval-shaped mini meatloaf patties. Arrange the patties directly on top of the bed of seasoned potatoes inside the slow cooker.
Mix Glaze: In a small bowl, whisk together the ketchup, brown sugar, yellow mustard, and apple cider vinegar until smooth. Spoon a generous portion of the glaze over the top of each mini meatloaf patty.
Slow Cook: Cover with the lid and cook on LOW for 6 hours or HIGH for 3.5 to 4 hours until the meatloaves reach an internal temperature of 165°F (74°C) and the potatoes are tender.
Serve: Carefully lift out the glazed meatloaves using a fork and spoon, and serve alongside the tender, savory potato wedges!

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