Slow Cooker Creamy Meatloaf with Baby Dill Potatoes
Try this Slow Cooker Creamy Meatloaf with Baby Dill Potatoes recipe.
Try this Slow Cooker Creamy Meatloaf with Baby Dill Potatoes recipe.
- 2 eggs
- 1 teaspoon salt
- salt to taste
- 1 1/2 cups beef broth
- 1/4 cup milk
- for gravy:
- 1/2 cup grated asiago cheese
- for the meatloaf:
- 1/2 cup heavy cream (for later)
- 1 pound lean ground beef (i used 93%)
- 1 pound reduced fat ground pork
- 1/2 cup brown minute rice
- 2 teaspoons your favorite meat seasoning (i used mccormick gri
- 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)
- 2 tablespoons corn starch + 2 tablespoons water (for later)
- Carbohydrate 99.8731066690201 g
- Cholesterol 15.8000000050721 mg
- Fat 7.50577333531653 g
- Fiber 3.82566677347819 g
- Protein 20.5008000033679 g
- Saturated Fat 3.26057333444666 g
- Serving Size 1 1 recipe (2194g)
- Sodium 4360.77933384967 mg
- Sugar 96.0474398955419 g
- Trans Fat 0.594823333540275 g
- Calories 552 calories
Step-by-step
- 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.
Slow Cooker Creamy Meatloaf with Baby Dill Potatoes: A Weeknight Winner
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This slow cooker creamy meatloaf with baby dill potatoes is a perfect example. It's a comforting classic, elevated with a touch of creaminess and a delightful herby twist from the dill potatoes. The best part? It practically cooks itself! I can throw everything in the slow cooker in the morning and come home to a warm, satisfying meal ready to serve.
The slow cooker is my absolute best friend. It allows me to prep dinner in the morning, leaving me free to focus on my demanding work schedule and the kids' activities. This recipe is a testament to the slow cooker's versatility. It's surprisingly simple – a blend of ground beef and pork, infused with savory seasonings – that transforms into a juicy, flavorful meatloaf. The creamy element adds a richness that elevates the meatloaf beyond the ordinary. And the baby dill potatoes? They're perfectly tender and infused with a delicate herby flavor. They're a delightful side dish that complements the meatloaf beautifully.
This recipe isn't just about convenience; it’s about creating a comforting family meal that’s both satisfying and healthy. The use of lean ground beef and reduced-fat ground pork keeps the dish relatively light, while the addition of brown rice contributes a healthy dose of fiber. I especially love the creamy gravy; it's the perfect finishing touch, adding a layer of richness and flavor to the already delicious meatloaf and potatoes. It's the kind of meal that brings everyone together around the table. And honestly, that's the most important thing to me after a long day juggling work, kids and life in general.
The process is incredibly straightforward. Simply combine all the meatloaf ingredients, shape it into a loaf, and place it in the slow cooker. Surround it with baby potatoes, add some beef broth, and let the magic happen. The slow cooker does all the work, ensuring the meatloaf is perfectly cooked and tender. While the meatloaf is simmering, the potatoes gently cook in the broth, absorbing the delicious flavors and becoming wonderfully tender. Then, while the meatloaf rests, I quickly prepare a simple, yet decadent, creamy gravy, using the pan drippings from the slow cooker. It's amazing how such simple ingredients can combine to create a taste sensation.
I've experimented with different variations of this recipe, sometimes swapping the herbs or using different types of potatoes, but this particular combination has become a family favorite. The baby dill potatoes add a unique and subtle flavor that elevates the overall experience. This is a dish that truly satisfies; it’s hearty enough for a chilly autumn evening, yet light enough to not weigh you down. It's the perfect blend of comfort and ease – a meal that celebrates both flavor and convenience, and that's what makes it so perfect for our busy lives. Give this recipe a try – I think you'll be as pleasantly surprised as I am with how easily a delicious, home-cooked meal can be made, even on the busiest of weekdays. Enjoy!
