Slow Cooker Creamy Meatloaf With Baby Dill Potatoes Recipe


For the meatloaf:
  • 1 pound lean ground beef (I used 93%)
  • 1 pound reduced fat ground pork
  • 2 eggs
  • ¼ cup milk
  • ½ cup brown minute rice
  • ½ cup grated asiago cheese
  • 2 teaspoons your favorite meat seasoning (I used McCormick Grill Mates Worcestershire Pub Burger seasoning... delicious!!)
  • 1 teaspoon salt
For Potatoes:
  • 1½ pound bag Baby Dutch Yellow Potatoes, washed clean
  • 3 tablespoons butter (for later)
  • ½ teaspoon dried dill (for later)
  • ½ teaspoon dried parsley (for later)
  • ¼ teaspoon salt (for later)
For Gravy:
  • 1½ cups beef broth
  • ½ cup heavy cream (for later)
  • 2 tablespoons corn starch + 2 tablespoons water (for later)
  • salt to taste
Slow Cooker Creamy Meatloaf With Baby Dill Potatoes Recipe


  1. In a mixing bowl combine all meatloaf ingredients. Use your hands to mix it all up until well combined then form into a loaf shape and carefully place in center of the crock.
  2. Surround meatloaf with baby potatoes
  3. Add beef broth
  4. Cover and cook on low for 6-8 hours or high for 3-4 until meatloaf is fully cooked through
  5. Use a slotted spoon to remove potatoes to separate bowl and add remaining potato ingredients. Cover with foil until ready to serve, then stir to evenly coat potatoes
  6. Remove meatloaf to platter and allow to rest before cutting while making gravy
  7. Strain broth into saucepan
  8. Mix cornstarch and water until smooth to create a slurry and add it to broth
  9. Add heavy cream to pan and whisk constantly over high heat until it starts to simmer
  10. Let it simmer for about 3 minutes until it thickens
  11. Serve over sliced meatloaf with potatoes on the side

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