More Crockery: Meat Loaf on a Bed of Potatoes

Mr. G loves meat loaf of all types, so I've made lots of different recipes.  Meat loaf in the crock pot sounds bizarre and maybe gross at first thought, but I can attest that it is just as good as baked in the oven.  It's good for a weeknight dinner and is another recipe that is great for keeping the oven off during the summer.  This is also based on a recipe from Not Your Mother's Slow Cooker Cookbook.  It is a basic and simple meatloaf recipe but you could use your favorite meatloaf recipe instead.  I have been substituting panko (Japanese) bread crumbs for saltines lately.  It seems to give denser meatloaf with a "tighter crumb" and is easier to cut.  You could cut this recipe in half too.  Or slice the leftover meatloaf into cubes and use it to make spaghetti and meat squares, a family favorite.

Meat Loaf on a Bed of Potatoes
2 T olive oil
4 large Yukon gold potatoes, peeled and cut into 1 to 2 inch cubes
2 pounds ground beef
2 large eggs, beaten
3/4 crushed saltine crackers
3/4 c ketchup
1 t salt
few grinds black pepper

Topping:
3/4 c ketchup
1/3 c packed brown sugar
1 t Dijon or other mustard

Grease the bottom of the cooker with the olive oil.  Add the potatoes, tossing lightly to coat.  Arrange in a bed.

Combine the beef, eggs, crumbs, ketchup, salt and pepper in a large bowl and mix gently.  Shape into the shape of your crockpot (oval or circle) and place on top of the potatoes.  My crockpot is big and oval, so there is at least a few inches between the loaf and the crockpot on all sides.

Stir the topping ingredients together to combine and pour over the meatloaf.  Directions say to cover and cook on high for one hour, then on low for 6 to 7, but I cook on low for 8 to 9 hours. 

To serve, lift the meat loaf onto a cutting board or serving platter, using a large spatula.