This slow cooker meatloaf and potatoes recipe is glazed with a delicious Thai-inspired barbecue sauce that’s perfectly tangy and just a little bit spicy. Just one bite will leave you craving more. The leftovers are even better the next day, so this recipe is perfect for meal prep!
This meatloaf, slathered with sweet and spicy Thai-inspired barbecue sauce, is comfort food at it’s best. It’s the kind of thing I crave all fall and winter.
And ever better? You can cook it right in your slow cooker!
I know that seems totally crazy, but when you think about it, a slow cooker is similar to a tiny oven. You can use it to cook all sorts of things, from the soups and stews you might be familiar with, to things like crock pot granola and this meatloaf.
I came up with this recipe when I was writing my Healthy Meal Prep Slow Cooker Cookbook, and now I make it all the time.
Crock pot meatloaf comes out so juicy and the barbecue sauce leaves me drooling every time I think about it.
I cook potatoes right in the same pot for a built-in side dish. You can eat them as is with a little salt and pepper, or use them to make mashed potatoes. Either way is great, and I do both depending on my mood and how much effort I feel like putting into my meal.
Ingredients for crock pot meatloaf
To make this delicious meatloaf, you’ll only need 10 ingredients! It doesn’t get much better than than.
For the meatloaf itself, you’ll need:
- Ground Beef. I usually use 93% lean ground beef for this recipe. I usually wouldn’t recommend going with such a lean cut for an oven-baked meatloaf, but meatloaf cooked in the slow cooker retains more moisture, so it won’t dry out. You can also use ground turkey or even meatloaf mix if you prefer.
- Eggs. Eggs help the meatloaf bind together and add moisture, so the it’s nice and tender.
- Breadcrumbs. You want to use traditional ground breadcrumbs for this recipe, not crunchy panko breadcrumbs. You can use plain or seasoned breadcrumbs with success — I go with whatever I happen to have in the kitchen. At first, I was nervous that the seasoned breadcrumbs might be too strong and compete with the Asian flavors, but they were totally fine.
For the tangy Thai barbecue sauce, you’ll need:
- Sugar Free Ketchup.
- Low Sodium Soy Sauce
- Sesame Oil
- Chili Paste (Here’s a recipe to make your own)
You’ll also need fingerling potatoes or other small/baby potatoes. I like the ones from the Little Potato Company since they tend to be consistently sized.
I also like to add some slices of fresh chile or jalapeno pepper to the top of the meatloaf for an added pop of color and flavor.
If you have leftovers, they reheat really well. It also makes an AWESOME meatloaf sandwich the next day.
How to make meatloaf in your slow cooker
To make crock pot meatloaf, start by mixing together the ground beef, eggs, and breadcrumbs. Use your (clean) hands to mix just until everything is incorporated and the breadcrumbs are fully moistened.
Shape the mixture into a loaf and place it into the center of your slow cooker. For easy cleanup, you can use a slow cooker liner, but it isn’t necessary.
Next, mix together the ingredients for the sauce. It should be smooth, glossy and fairly thick (and smell REALLY good!)
Pour the sauce over the meatloaf, then use a spoon to spread it around a little so the whole top is covered. If you’re adding chile peppers, arrange them on top of the sauce now.
Finally, arrange the potatoes around the meatloaf.
Cover and cook on low for 8 hours.
- 1½ pounds lean ground beef
- 2 eggs
- ½ cup breadcrumbs
- ½ cup sugar-free ketchup
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon sesame oil
- 1 teaspoon chili paste
- 1 chile pepper thinly sliced (optional)
- 2 pounds fingerling potatoes
- Combine the beef, eggs, and breadcrumbs in a large mixing bowl. Shape into a loaf and transfer to your slow cooker insert.
- In a second bowl, combine the ketchup, soy sauce, sesame oil, and chili paste. Pour over the top of the meatloaf. Sprinkle with chile pepper slices, if desired.
- Arrange the potatoes around the outside of the meatloaf.
- Cover and cook on low for 8 hours.
- For meal prep: Portion into individual airtight containers. Refrigerate for up to 4 days or freeze for up to 4 months.
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