Slow Cooker Meatloaf with Potatoes and Carrots

Level: Easy
Yield: 4 servings (with leftovers)
Nutritional Analysis Per Serving: Calories 450, Total Fat 18g, Saturated Fat 7g, Cholesterol 140mg, Sodium 820mg, Carbohydrates 42g, Dietary Fiber 3g, Protein 29g
Total Time: 8 hr 30 min
Prep Time: 30 min
Cook Time: 8 hr

Ingredients

2 1/4 pounds ground meatloaf mix (blend of beef, pork, and veal)
1 cup panko breadcrumbs
2 large eggs
1 1/4 cups ketchup
2 tablespoons Worcestershire sauce
4 scallions, finely chopped
2 tablespoons chopped fresh parsley, plus extra for garnish
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
12 ounces small fingerling potatoes, halved lengthwise
3 carrots, cut into 1-inch slices
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar

Instructions

Whip up this irresistible slow cooker meatloaf that's tender, flavorful, and pairs perfectly with veggiesall with minimal effort! Your kitchen will fill with mouthwatering aromas, and you'll have leftovers for epic quesadillas.

In a large bowl, mix the meatloaf blend with panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, scallions, parsley, thyme, 1 teaspoon salt, and some freshly ground pepper. Use your hands to combine gently just until mixed. Shape into a loaf about 5 by 9 inches.
Place the meatloaf into a 6-quart slow cooker. Scatter the potatoes and carrots evenly around and on top. Pour in the chicken broth. Cover and cook on low for 8 hours or high for 4 hours.
Once cooked, skim off any fat from the juices. In a small bowl, whisk together the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, brown sugar, and 1/4 cup of the cooking juices. Brush over the top of the meatloaf. Cover and let rest for 10 minutes.
Remove the meatloaf carefully and cut in half. Serve one half with the veggies, garnished with extra parsley. Save the other half for Meatloaf Quesadillaspure genius!