Meatloaf on a Bed of Potatoes

Meatloaf on a Bed of Potatoes - Crockpot

Meatloaf on a Bed of Potatoes - Crockpot

Sandy~Bettyinthekitchen

2 T olive oil

3 large russets, cut into 1 to 1-1/2” chunks

2 lb ground sirloin

2 large eggs, beaten

3/4 cup crushed saltine crackers

3/4 cup ketchup

2 T dehydrated onions (optional)

1 tsp salt

Freshly ground black pepper

Topping

3/4 cup ketchup

1/3 cup brown sugar

1 tsp Dijon mustard 

Combine oil and potatoes in crock pot, toss to coat. Spread in an even layer on the bottom of the crock. 

In a large bowl, combine beef, eggs, crumbs, ketchup, onion, salt and pepper. Mix gently, do not compact. Shape into oval or round, place on top of potatoes. Spread with topping.

Cover and cook on High for 1 hour. Reduce heat to Low and continue to cook for 6-7 hours, or until a meat thermometer reads 160º to 165ºF.

Sandy’s notes: I used plain ketchup for the topping since that is my family’s preference. To make the meatloaf easier to remove: Take two long pieces of foil and fold them into two strips. Place them across each other over the potatoes and set the meatloaf on top. Use as handles to remove when the meatloaf is done.