Slow-Cooked Meatloaf and Veggies Recipe

Name: Slow-Cooked Meatloaf and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; ¼ cup milk; 2 slices day-old bread, cubed; ¼ cup onion, finely chopped; 2 tablespoons green peppers, finely chopped; 1 teaspoon salt; ¼ teaspoon pepper; 1 12 lbs lean ground beef; ¼ cup ketchup; 8 medium carrots, cut into 1-inch chunks; 8 small red potatoes, cut into bite-sized chunks

Servings: persons

1 egg
¼ cup milk
2 slices day-old bread, cubed
¼ cup onion, finely chopped
2 tablespoons green peppers, finely chopped
1 teaspoon salt
¼ teaspoon pepper
1 12 lbs lean ground beef
¼ cup ketchup
8 medium carrots, cut into 1-inch chunks
8 small red potatoes, cut into bite-sized chunks

1
Beat egg and milk in a bowl.
2
Stir in bread cubes, onion, green pepper, salt and pepper.
3
Add beef and mix.
4
Shape into a loaf and place into slow cooker.
5
Spread ketchup on top.
6
Arrange carrots and potatoes around loaf.
7
Cover and cook on high for 1 hour.
8
Reduce heat to low and cook another 7-8 hours until meat is no longer pink and the vegetables are tender.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, ¼ cup milk, 2 slices day-old bread, cubed, ¼ cup onion, finely chopped, and more.

Yes, Slow-Cooked Meatloaf and Veggies falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Meatloaf and Veggies

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