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  • 3 pounds small red potatoes, quartered
  • 1-1/2 cups beef stock, divided
  • 3 slices white bread, torn into small pieces
  • 2 large portobello mushrooms (about 6 ounces), cut into chunks
  • 1 medium onion, cut into wedges
  • 1 medium carrot, cut into chunks
  • 1 celery rib, cut into chunks
  • 3 garlic cloves, halved
  • 2 large eggs, lightly beaten
  • 1-1/4 pounds ground beef
  • 3/4 pound ground pork
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper, divided


  • 1/2 cup ketchup
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar


  • 3 tablespoons butter


  1. In a large microwave-safe bowl, combine potatoes and 1 cup stock. Microwave, covered, on high just until softened, 12-15 minutes. Transfer mixture to a 6-qt. slow cooker. Combine bread and remaining stock in a large bowl; let stand until liquid is absorbed.
  2. Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. Add vegetable mixture, eggs, beef, pork, Worcestershire sauce, 1-1/4 teaspoons salt and 3/4 teaspoon pepper to bread mixture; mix lightly but thoroughly. Place meat mixture on an 18×12-in. piece of heavy-duty foil; shape into a 10×6-in. oval loaf. Lifting with foil, place in slow cooker on top of potatoes; press foil up sides and over edges of slow cooker, creating a bowl to contain meat loaf juices. Mix together glaze ingredients; spread over loaf.
  3. Cook, covered, on low until a thermometer reads 160°, 4-5 hours. Using a turkey baster, remove and discard liquid contained in foil; lifting with foil, remove meat loaf to a platter (or carefully remove meat loaf using foil, draining liquid into a small bowl). Let stand 10 minutes before cutting.
  4. Drain potatoes, reserving cooking liquid; transfer potatoes to a large bowl. Mash, gradually adding butter, remaining salt and pepper and enough reserved cooking liquid to reach desired consistency. Serve with meat loaf.
Recipe source: http://tasteofhome

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