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Homemade Crock Pot Meatloaf & Veggies photo
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Crock Pot Meatloaf & Veggies

This Crock Pot Meatloaf & Veggies is a comforting, hands-free meal that your family will love!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Easy, Slow Cooker
Servings: 4 servings

Ingredients

  • 1 lb JENNIE-O Turkey
  • 2 large eggs
  • 1 cup Panko bread crumbs
  • 1/2 cup ketchup (plus more for topping)
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons salt (divided)
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 lb baby carrots
  • 1 1/2 lb potatoes (cleaned and diced)

Instructions

  • Start by washing and dicing your potatoes into bite-sized pieces. Place the cleaned and diced potatoes into the bottom of your Crock Pot. Add the baby carrots on top for a colorful and nutritious base.
  • In a mixing bowl, combine the turkey, eggs, Panko bread crumbs, ketchup, chopped onion, 1 teaspoon of salt, and pepper. Mix until just combined.
  • Transfer the turkey mixture into a loaf shape and place it on top of the veggies in your Crock Pot.
  • Drizzle the tablespoon of olive oil over the veggies.
  • Cover your Crock Pot and set it to low for 6 to 8 hours or high for 3 to 4 hours. The meatloaf is done when it reaches an internal temperature of 165°F.
  • About 30 minutes before serving, spread more ketchup on top of the meatloaf.

Equipment

  • Crock Pot
  • Mixing Bowl
  • Spatula
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can freeze individual portions for up to 3 months.
  • Reheat in the microwave or oven, adding water for moisture.