Crock Pot Meatloaf | Recipes For Slow Cookers | Slow Cooker Recipes NZ

My sister-in-law makes this amazing meatloaf with tomato gravy regularly for her family, they just love it.

I really like this recipe, it makes serving time so easy as the meat and potatoes are already done, you just need to add the extra vegetables to round out the meal, and dinner is ready.

Once you have made it, you will see how you can adapt your favourite meatloaf recipe to cook in the slow cooker.  Just take note of the texture/firmness of the meatloaf before and after it is cooked and try and achieve that.

If you want to make meatloaf to serve cold, you can make it with or without the tomato gravy and kumara/potato layer.  Or you could make in on the kumara/potato layer and use it with another meal.

Slow cooker meatloaf is one of those dishes I make overnight, using my lamp timer to turn it off, then in the morning, put the meatloaf on a plate, covered in the fridge, to use later.  My family love meatloaf and beetroot sandwiches for lunch.  Cold meatloaf is also great as a meat to serve with salad and mashed potatoes for a quick dinner in the warmer months.  It is great at a picnic too.  Very versatile and very tasty!  Enjoy!

Crock Pot Meatloaf

Serves 8

Cook on high for 4 to 4-½ hours.

Meatloaf Ingredients

900g best quality beef mince

1 ¾ C fresh breadcrumbs

3 Tbsp tomato paste

3 Tbsp red wine or beef stock

2 eggs

1 Tbsp dijon mustard

1 ½ tsp dried basil or mixed herbs

½ C chopped flat leaf parsley
800g kumara or potatoes, peeled and sliced 5mm thick

Tomato Gravy Ingredients

¼ C tomato paste

2 cloves garlic crushed

1 Tbsp Worcestershire sauce

1 Tbsp brown sugar

2 Tbsp flour

¼ C beef stock

2 Tbsp red wine or water

• Lightly spray the base and sides of the slow cooker.
• Layer the kumara or potato slices evenly in the base of the slow cooker.
• In a bowl, mix all the meatloaf ingredients until thoroughly combined - use clean hands, it's quicker and easier.
• Shape to fit slow cooker and place it in the slow cooker.
• To make the tomato gravy: In a bowl, mix the tomato paste, garlic, Worcestershire sauce, brown sugar and flour together to make a paste and then add the beef stock and liquid, stir or whisk until smooth then pour evenly over the meatloaf.
• Cover and cook on high for 4 to 4-½ hours.

To serve, lift the meatloaf out carefully, using two large fish slices or serving spoons.  Slice the meatloaf and keep warm.  Use a fish slice or serving spoon to divide the kumara or potato stacks and place a stack on each plate, add the meatloaf and top the plate up with your favourite vegetables.  Enjoy!

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