Dinner

Slow Cooker Meatloaf with Baked Potatoes Recipe

ByMaya Arden February 18, 2026February 18, 2026

Introduction

This slow cooker meatloaf paired with baked potatoes is a comforting, hands-off meal perfect for busy days. Tender and flavorful, the meatloaf cooks gently while the foil-wrapped potatoes bake right on top, making dinner both easy and satisfying.

This image shows a close-up of three baked potatoes wrapped in crinkled aluminum foil, each cut open on top revealing soft, light yellow potato inside with melted butter and small green herb pieces sprinkled on top. The potatoes sit on a layer of sliced, seasoned, dark brown grilled meat inside a large white slow cooker. The slow cooker is placed on a white marbled surface with part of a blue and white striped cloth and silver tongs visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. 7% fat ground beef
3 large eggs

1 small white onion, diced
1 green bell pepper, diced

⅓ cup ketchup
¼ cup milk

½ tsp. garlic powder
1 tsp. salt
½ tsp. pepper

25 saltine crackers, crushed
5 small to medium Russet potatoes

Instructions

Step 1: In a large bowl, combine the ground beef, eggs, diced onion, diced green bell pepper, ketchup, milk, garlic powder, salt, pepper, and crushed saltines. Mix thoroughly with a spoon or clean hands until well blended. The mixture should hold together easily; if too dry, add more ketchup. If too wet, add more crushed crackers.

Step 2: Shape the meat mixture into a loaf and place it in the slow cooker. Wash and dry the potatoes, then wrap each one tightly in foil. Arrange the foil-wrapped potatoes around the edges of the meatloaf inside the slow cooker.
Step 3: Cover the slow cooker and cook on low for 8 hours. Avoid opening the lid during cooking to maintain heat and moisture.
Step 4: Once cooked, remove the meatloaf and potatoes. Slice the meatloaf and serve with your favorite baked potato toppings.

Tips & Variations

For extra flavor, add a tablespoon of Worcestershire sauce to the meat mixture.
Try mixing in shredded cheese or chopped mushrooms for different textures.
If you prefer sweeter meatloaf, increase the ketchup or add a tablespoon of brown sugar to the mix.

Use sweet potatoes instead of Russets for a different twist on the baked potatoes.

Storage

Store leftover meatloaf and potatoes in airtight containers in the refrigerator for up to 3 days. Reheat the meatloaf gently in the microwave or oven until warmed through. To reheat potatoes, unwrap the foil and microwave or bake in a 350°F oven until hot.

How to Serve

A white slow cooker holds three baked potatoes wrapped in crinkled silver foil, each cracked open with melted yellow butter dripping over the soft potato inside, sprinkled with small green herb pieces. Between and behind the potatoes, there are pieces of dark brown meatloaf with a slightly rough texture and green herb garnishes on top. The cooker sits on a white marbled surface next to a blue and white striped cloth, with a partially visible white knife and fork nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatloaf mixture in advance?

Yes, you can assemble the meat mixture the night before and keep it covered in the refrigerator. Shape and cook in the slow cooker the next day for freshness.

What if I don’t have a slow cooker?

You can bake the meatloaf in a conventional oven at 350°F for about 1 to 1 ½ hours. Bake the potatoes separately at 400°F for about 45-60 minutes until tender.