EWWK: Slow Cooker Beef Meatloaf and Veggies


1-1/2 pounds Ground Beef (93% lean or leaner)
3/4 cup Panko bread crumbs
3/4 cup ketchup, divided
1/2 cup minced onion
1 egg
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon pepper, divided
12 ounces baby red potatoes, cut in half
12 ounces baby carrots
2 tablespoons unsalted beef broth
2 tablespoons packed light brown sugar


Combine ground beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire sauce, garlic, 1/2 teaspoon salt, thyme, 3/4 teaspoon pepper, mixing lightly but thoroughly. Form 8 x 4 x 2-inch loaf. Place loaf into 3-1/2 to 5-1/2-quart slow cooker.

Toss potatoes and carrots with salt and remaining 1/4 teaspoon pepper. Arrange potatoes and carrots around meatloaf in slow cooker. Add broth; cover and cook on HIGH 4 hours or LOW 8 hours until instant-read thermometer inserted into center registers 160°F.

Skim 2 tablespoons of liquid from bottom of slow cooker, if available. Combine remaining 1/4 cup of ketchup, brown sugar and liquid from bottom of meatloaf in small bowl. Spread onto meatloaf. Cover and cook 15 minutes. Remove meatloaf from slow cooker. Cut into slices. Season with salt and pepper as desired. Serve meatloaf with potatoes and carrots.

Nutrition information per serving: 336 Calories; 9 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 106 mg Cholesterol; 670 mg Sodium; 38 g Total Carbohydrate; 3.2 g Dietary Fiber; 26 g Protein.