Slow Cooker Creamy Meatloaf with Baby Dill Potatoes

This Slow Cooker Creamy Meatloaf with Baby Dill Potatoes is full of savory seasonings and topped off with a creamy gravy and served up with delicious baby potatoes soaked (yes, soaked!) in butter and dill!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings people

Calories 576kcal

Author Jennifer Draper

Ingredients

For the meatloaf:
1 pound lean ground beef I used 93%
1 pound reduced fat ground pork
2 eggs
1/4 cup milk
1/2 cup brown minute rice
1/2 cup grated asiago cheese
2 teaspoons your favorite meat seasoning I used McCormick Grill Mates Worcestershire Pub Burger seasoning... delicious!!
1 teaspoon salt
For Potatoes:
1 1/2 pound bag Baby Dutch Yellow Potatoes washed clean
3 tablespoons butter for later
1/2 teaspoon dried dill for later
1/2 teaspoon dried parsley for later
1/4 teaspoon salt for later
For Gravy:
1 1/2 cups beef broth
1/2 cup heavy cream for later
2 tablespoons corn starch + 2 tablespoons water for later
salt to taste

Instructions

In a mixing bowl combine all meatloaf ingredients. Use your hands to mix it all up until well combined then form into a loaf shape and carefully place in center of the crock.
Surround meatloaf with baby potatoes
Add beef broth
Cover and cook on low for 6-8 hours or high for 3-4 until meatloaf is fully cooked through
Use a slotted spoon to remove potatoes to separate bowl and add remaining potato ingredients. Cover with foil until ready to serve, then stir to evenly coat potatoes
Remove meatloaf to platter and allow to rest before cutting while making gravy
Strain broth into saucepan
Mix cornstarch and water until smooth to create a slurry and add it to broth
Add heavy cream to pan and whisk constantly over high heat until it starts to simmer
Let it simmer for about 3 minutes until it thickens
Serve over sliced meatloaf with potatoes on the side

Nutrition