Slow Cooker Meatloaf with Sweet Potatoes
This meatloaf with sweet potatoes is a good dish to serve during special dinners. Check out the very easy recipe here.
Equipment
6-quart slow cooker
Large mixing bowl
Chef’s Knife
Vegetable peeler
Cutting Board
Instant-read thermometer
Ingredients
4 medium sweet potatoes - about 2 lbs / 900g total, peeled and cut into 1-inch chunks
2 pounds ground beef (minced beef) - 900g, minced beef
½ pound Italian sausage - 225g, casings removed if applicable (pork sausage with fennel seeds), MSG-free and nitrate-free
1 large yellow onion - diced
2 large eggs
1 tablespoon Worcestershire sauce
2 tablespoons garlic - minced, about 6 cloves- ¼ cup molasses - 60ml
1 cup breadcrumbs - 115g, plain or panko- 1 teaspoon yellow mustard - or Dijon for a sharper bite
1 cup ketchup - 240ml, plus 1/2 cup (120ml) extra for topping (optional)
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground
Instructions
- Peel the sweet potatoes and cut them into 1-inch (2.5cm) chunks for even cooking.4 medium sweet potatoes
- Layer the bottom of a 6-quart slow cooker with the sweet potatoes.4 medium sweet potatoes
- In a large mixing bowl, combine the ground beef, Italian sausage, diced onion, eggs, Worcestershire sauce, minced garlic, molasses, breadcrumbs, mustard, 1 cup ketchup, salt, and pepper. Mix thoroughly with your hands until all ingredients are evenly distributed — avoid overmixing, which can make the meatloaf dense.2 pounds ground beef (minced beef), 1/2 pound Italian sausage, 1 large yellow onion, 2 large eggs, 1 tablespoon Worcestershire sauce, 2 tablespoons garlic, 1/4 cup molasses, 1 cup breadcrumbs, 1 teaspoon yellow mustard, 1 cup ketchup, 1 pinch salt
- Shape the meat mixture into an oval loaf that fits inside your slow cooker with at least 1 inch (2.5cm) of space around the edges for heat circulation. Place the loaf directly on top of the sweet potato layer.
- If desired, spread the remaining 1/2 cup of ketchup evenly over the top of the meatloaf. Place the lid on the slow cooker.1 cup ketchup
- Cook on HIGH for 5 to 6 hours or LOW for 7 to 8 hours, until the meatloaf reaches an internal temperature of 160°F (71°C) when checked with an instant-read thermometer.
- Turn the slow cooker off 15-20 minutes before serving to allow the meatloaf to rest and firm up for easier slicing.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.
Make-Ahead: Mix and shape the meatloaf the night before, wrap tightly, and refrigerate. Layer into the slow cooker in the morning for a ready-at-dinner meal.
Substitutions: Use ground turkey or a turkey-pork blend in place of beef for a lighter version. Swap breadcrumbs for crushed crackers or rolled oats for a different texture.
Pro Tip: Let the meatloaf rest for 15-20 minutes after turning off the slow cooker — this firms it up for cleaner slicing and allows the juices to redistribute throughout the meat.
Low Setting: If cooking on LOW, allow 7 to 8 hours total cook time instead of 5 to 6 hours on HIGH.
Nutrition
Serving: 1servingCalories: 502kcalCarbohydrates: 41gProtein: 23gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 119mgSodium: 623mgPotassium: 875mgFiber: 4gSugar: 17gVitamin A: 13004IUVitamin C: 5mgCalcium: 102mgIron: 4mg
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