Amish Meatloaf Potatoes Slow Cooker 5-Ingredient

Amish Meatloaf Potatoes Slow Cooker 5-Ingredient. This easy slow cooker meatloaf and potatoes recipe with just 5 main ingredients is my go-to comfy meal for hectic workdays. It’s super simple: cut raw potatoes into chunks, put them in the cooker, and add small meatloaves on top. Basic kitchen items give it that warm, old-time Amish taste without lots of stuff.

Picture this tasty dish in a bowl: soft potatoes with juicy mini meatloaves. It cooks all in one pot into a yummy dinner I want every week—it feels like a big family meal any day. Scoop potatoes into bowls, add a meatloaf, and pour juices on top. Pair with green beans or salad for color and crunch. Warm bread soaks up the good flavors. For fun, add ketchup or BBQ sauce on meatloaf and parsley on potatoes—like a home diner treat.

Amish Meatloaf Potatoes Slow Cooker 5-Ingredient
Servings: 4

Tender potato chunks simmer under mini beef meatloaves in your slow cooker for a cozy, no-fuss meal. Just 5 key ingredients mix into savory Amish flavor—ketchup, breadcrumbs, and spices make it juicy and simple. One-pot wonder ready in hours, perfect for busy nights with that homey, Sunday supper vibe.

Ingredients

• 2 pounds russet or Yukon gold potatoes, washed and cut into quarters

• 1 1/2 pounds ground beef (80–90% lean)

• 3/4 cup plain dry breadcrumbs

• 1/2 cup ketchup, plus more for serving if you want

• 1 large egg

• 1 1/2 teaspoons kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1/3 cup water or beef broth (to keep things moist)

Amish Meatloaf Potatoes: Directions

1. Lightly spray a big slow cooker (about 5 to 6 quarts) with nonstick spray so it’s easier to clean later.

2. Layer the washed, quartered potatoes evenly on the bottom. Pour water or broth over them. Add a tiny bit of salt and pepper if you like.

3. In a big bowl, mix ground beef, breadcrumbs, 1/2 cup ketchup, egg, salt, garlic powder, onion powder, and pepper. Use your hands or a strong spoon to blend just until mixed—don’t overdo it or meat gets tough.

4. Split meat mix into 4 to 6 even parts. Shape each into a small oval loaf that fits on the potatoes.

5. Place mini meatloaves on top of potatoes, with space between for steam to move around.

6. Cover and cook on LOW heat for 6 to 7 hrs and on HIGH heat for 3 to 4 hours. Potatoes should be soft when poked with a fork, and meatloaves hit 160°F inside.

7. For extra sauce, spread thin ketchup on meatloaves last 15-20 minutes, cover, and heat.

8. Turn off cooker. Use a spatula to lift out meatloaves to a plate. Stir potatoes to soak up juices, then serve in bowls topped with meatloaf. Add ketchup if you like!