Crockpot Meatloaf with Vegetables
Ingredients
The meatloaf
-
2
tablespoons
olive oil
-
1
onion
finely diced
-
2
teaspoons
garlic minced
-
2½
pounds
ground beef (90% lean)
-
1
teaspoon
fresh thyme leaves minced
-
1¼
teaspoons
kosher salt
-
½
teaspoon
pepper
-
¼
cup
beef broth
-
2
tablespoons
Worcestershire sauce
-
2
eggs
-
¾
cup
breadcrumbs
-
¾
cup
ketchup
-
2
tablespoons
fresh parsley chopped
The vegetables
-
1
pound
small potatoes halved
-
1
pound
carrots peeled, halved and cut into 1 inch pieces
-
1
can
cooking spray
Instructions
- Coat a 6-quart crockpot with cooking spray.
- Heat 1 tablespoon of olive oil in a small pan over medium heat, add onion and cook until softened, then add garlic.
- Combine the onion and garlic mixture with ground beef, thyme, salt, pepper, beef broth, Worcestershire sauce, eggs, and breadcrumbs in a large bowl.
- Drizzle remaining olive oil over carrots and potatoes, toss to coat, and season with salt and pepper.
- Form the beef mixture into a loaf and place it in the crockpot, arranging the potatoes and carrots around it.
- Brush the top of the loaf with half the ketchup, cover, and cook on low for 6 hours.
- Brush the remaining ketchup over the cooked meatloaf, sprinkle with parsley, slice, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
396
Total fat
19g
Total carbohydrates
21g
Total protein
32g
Sodium
861mg
Cholesterol
133mg
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