This Slow Cooker Meatloaf and Baked Potatoes recipe is a game-changer for your weeknight dinners. It’s a hearty, flavorful meal that’s perfect for busy families who want a satisfying dinner without all the fuss.
If you want a one pot chicken meal (with baked potatoes), you will love my Slow Cooker Cornish Game Hens and Baked Potatoes recipe!
Why This recipe works
When it comes to convenience, this slow cooker meatloaf and baked potatoes recipe has you covered. By combining all the ingredients into one pot (including the potatoes), you save time on both prep and cleanup. The meatloaf recipe is my mom’s, which includes bell pepper! The entire house smells amazing while this cooks! The best part is the entire recipe cooks at the same time.
For families with hungry appetites, this recipe is a lifesaver. There are plenty of servings and leftovers can be easily reheated for a quick and delicious meal the next day. Busy weeknights call for simple solutions, and this recipe delivers. If you want just meatloaf, try my classic slow cooker meatloaf recipe.
Recipe Ingredients
- Ground beef: This lean ground beef adds a hearty base to our meatloaf, keeping it moist and flavorful while also being a healthier option. If you want to use turkey, try my slow cooker turkey meatloaf recipe.
- Eggs: Act as a binding agent, helping to hold the meatloaf together.
- White onion (diced): Adds a nice flavor while also providing a bit of texture and sweetness.
- Green bell pepper (diced): Gives a pop of color and a refreshing crunch and adds so much flavor!!
- Ketchup: Not only adds a touch of sweetness but also helps to keep it moist and tender as it cooks.
- Milk: Adds moisture to ensure the meatloaf stays juicy and delicious.
- Seasonings: Garlic powder, salt, and pepper are the only seasonings you need to finish off the delicious flavor of this meatloaf.
- Saltine crackers (crushed): An additional binder and filler that also helps to absorb excess moisture and hold everything together.
- 5 Russet potatoes (small to medium sized): When baked alongside the meatloaf, they become wonderfully tender and fluffy, the perfect side to complete the meal. (See the full recipe in the recipe card below.)
Step-by-Step Directions
Step One – In a large bowl add the meat, eggs, onion, bell pepper, ketchup, milk, garlic powder, salt, pepper and crushed saltines. Mix together with a spoon or clean hands.
Step Two – Form the meat mixture into a loaf in the slow cooker.
Step Three – Wash and dry the potatoes and wrap each of them in foil.
Step Four – Place the potatoes on top of the meatloaf toward the sides of the crockpot
Step Five – Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
Step Six – Slice the meatloaf and serve along side the baked potatoes with your favorite toppings.
How to Serve
- Serve slices of slow cooker meatloaf alongside the baked potatoes topped with all your favorite fixings, like sour cream, chives, and shredded cheese (you really don’t need anything else!)
- Pair your crockpot meatloaf recipe with additional side dishes such as steamed green beans, roasted carrots, slow cooker southern fried corn, or a crisp garden salad for a well-rounded meal.
- Transform leftovers into a delicious meatloaf sandwich by layering slices between two pieces of bread with lettuce, tomato, and a smear of mayo or mustard.
- Turn leftovers into a hearty breakfast hash by dicing up meatloaf and potatoes, then sautéing them with onions and bell peppers. Serve with a fried egg on top for a protein-packed morning meal.
Recipe FAQs
Absolutely! Ground turkey is a leaner option and works just as well in this recipe. Just be sure to adjust the seasonings to your taste preferences.
If you don’t like cooking with foil it can certainly be skipped. The potatoes will be a little wetter but will still taste great.
Yes. Allow the leftover meatloaf to cool completely, then wrap it tightly in aluminum foil or store it in an airtight container before freezing. It should keep for up to three months. Just be sure to thaw it in the refrigerator overnight before reheating.
If your meatloaf turns out too moist (won’t hold together while forming the loaf), try adding additional cracker crumbs to absorb some of the excess moisture.
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Slow Cooker Meatloaf and Baked Potatoes
Ingredients:
- 2 lbs. 7% fat ground beef
- 3 large eggs
- 1 small white onion, diced
- 1 green bell pepper, diced
- 1/3 cup ketchup
- 1/4 cup milk
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 pepper
- 25 saltine crackers, crushed
- 5 Russet potatoes (small to medium sized)
Instructions:
- In a large bowl add the meat, eggs, onion, bell pepper, ketchup, milk, garlic powder, salt, pepper and crushed saltines.. Mix together with a spoon or clean hands. If meatloaf seems to wet to form into a loaf add more cracker crumbs or if too dry add a touch more milk or ketchup.
- Form the meatloaf into a loaf in the slow cooker. Wash and dry the potatoes and wrap each of them in foil. Place the potatoes on top of the meatloaf toward the sides of the slow cooker.
- Cover and cook on low for 8 hours without opening the lid during the cooking time.
- Serve and enjoy!
How to Video:
Sarah’s Notes:
- Ground turkey is a leaner option and works just as well in this recipe. Just be sure to adjust the seasonings to your taste preferences.
- Sweet potatoes can be used (and wrapped in foil) instead of russet potatoes.
- If you don’t like cooking with foil it can certainly be skipped. The potatoes will be a little wetter but will still taste great.
- Leftover meatloaf can be froze in slices for easy lunches!
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Jake says
Can you coom on med or high to reduce the time?
L Y says
What would the cooking time be on high heat with 1 pound of meatloaf and 4 potatoes?
Heidi says
Hello do you have to wrap the potatoes in foil?
Sarah Olson says
No! I often do sweet potatoes and baked potatoes on top of pork without foil and they do fine.
Beth says
Do you cook it on high or low for 8 hrs???
Sarah Olson says
On low. It’s in the recipe box 🙂
Molly says
How long would cook just the meat loaf?!
Sarah Olson says
5-6 hours on low.
Anonymous says
Can I cook without potatoes? If so how lovely Gn for meatloaf?
Sarah Olson says
without potatoes I do 5-6 hours on low
missy says
Do you think you could make this with ground turkey versus beef and maybe shorten the cooking time a little?
Sarah Olson says
The potatoes will need 8 hours, let me know how it turns out if you try it.
Diana Lopes says
I love this recipe already! Meatloaf and baked potatoes is one of my favorite combos!
Cheryl says
OMG……..tried the beef enchiladas……….WOW!!! VERY VERY good!!!!
Karen says
Would it hurt to only do 2 or 3 potatoes?
Sarah Olson says
I think that would be fine!
Penelope says
What crackers can I use in UK instead of Saltine crackers as we can’t get them here
Sarah Olson says
any type of plain crackers. Do you have Ritz there?
Cindy says
I can use Ritz?
Sarah Olson says
Yes! Will work fine.
tibbs says
Substitute ried bread crumbs for the crackers.
Chell says
Penelope cream crackers adding half teasp Maldon salt per 100g or Italian crackers at Waitrose are nearly identical to Saltines. Got them from Nigella Lawson’s page.
Nancee says
A little oatmeal works too. 1/4. Cup
Sarah Olson says
Yes, my grandma did that!
Sarah says
Did you pierce the potatoes before you wrapped them in foil?
Sarah Olson says
No I’ve never pierced mine unless they are going in the microwave. It wouldn’t hurt the recipe if you did pierce them, I know many people are accustomed to doing that. 🙂
Margie Crane says
Hi Sarah! This delicious recipe reminds me of one I have used, probably 45 years ago. My copy has been lost for a very long time. I actually cut it out from the box of crackers. I’m really looking forward to trying it in my Crock-Pot! Thanks!
Sarah Olson says
I wonder if that’s where my mom got the idea!
Barbara Buss says
Love the chicken recipe can’t wait to try the beef!
Anonymous says
Would like the chicken and when you use the cooker do you put water under it so it doesn’t burn