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Slow Cooker Meatloaf with Smashed Garlic Potatoes - West Bend

Slow Cooker Meatloaf with Smashed Garlic Potatoes

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Full Recipe Details


Ingredients Meat Loaf
1-1/2 pounds ground chuck or ground round
1/2 cup Panko bread crumbs
1/4 cup lemon juice
1/2 cup onion, minced
1 large egg, beaten lightly
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic, minced
1-1/2 to 2 teaspoons Dijon Mustard

Ingredients Barbecue Sauce
2 cups catsup
1 cup brown sugar, packed
2 teaspoons dry mustard or Dijon mustard, to taste
1/2 teaspoon each: ground allspice and ground cloves GARLIC SMASHED POTATOES Ingredients
3 pounds baking potatoes, red or Yukon gold
2 teaspoons garlic, minced, or to taste
1/4 cup butter, softened
1/3 to 1/2 cup cream, half & half or milk, warmed
Salt and pepper to taste

Cooking Process

Instructions Meat Loaf
Combine beef, crumbs, lemon juice, onion, egg, salt, pepper, garlic and mustard together.
Form into a loaf.
Make a “cradle” out of 2 sheets of aluminum foil.
Fit into bottom of slow cooker. This keeps meat loaf’s shape and acts as a carrier to lift meat loaf out.
Put meat loaf in aluminum cradle.
Spread 3/4 cup sauce on top.
Cover and cook on high for 2-3 hours, or low for 4-5 hours, or until meat registers 160 degrees. Check towards the end of cooking time.
Carefully remove meatloaf from slow cooker using foil cradle to lift out.
Place on baking sheet.
Top with 1/2 cup of sauce, then run it under the broiler for a few minutes. (optional but nice)
Serve with additional sauce.

Instructions Barbecue Sauce
Just place everything in saucepan and whisk until mixed.
Bring to a simmer and serve.
Can be done in the microwave. Instructions
Peel and cut potatoes in chunks.
Place in saucepan with garlic and add just enough water to cover.
Bring to a boil and cook until tender, about 20 minutes.
Drain and place back into pan.
Stir in butter and mash until butter is incorporated.
Add cream and finish mashing to desired consistency.
Add salt and pepper to taste.


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