For meatloaf:
  • ½ cup panko bread crumbs
  • ½ cup milk
  • 1 pound lean ground pork
  • 1 pound lean ground beef
  • 2 oz baby carrots finely diced
  • 3 oz zucchini squash finely diced
  • 1 ounce diced shallots
  • 1 egg
  • 1 1/2 teaspoon all purpose seasoning
For potatoes:
  • 1 1/2 pounds Dutch baby potatoes
  • 1/2 cup buttermilk (more if needed)
  • 1/2 cup heavy cream (more if needed)
  • 1 tablespoon butter
  • salt and pepper
  • 2 cups beef broth
  1. Mix panko bread crumbs and milk in small bowl and let soak for 5 minutes
  2. Add to pork and beef in a large bowl
  3. Add egg, diced veggies, shallot and seasoning
  4. Mix gently using hands until well mixed but do not over mix
  5. Form into a loaf shape
  6. Place baby potatoes in bottom of slow cooker
  7. Add meatloaf to slow cooker on rack above potatoes OR use roll foil into strips to make your own rack
  8. Add broth to cover potatoes and add lid and cook on high for 4 hours or low for 8
  9. Remove potatoes to large bowl (rinse if needed to remove bits of meat)
  10. Add cream, buttermilk, butter and blend using a hand masher or electric mixer
  11. Add more cream or milk if needed and salt and pepper to taste
  12. Slice meatloaf into 1 to 1 1/2 inch thick slices
  13. Transfer pan dripping to saucepan and add a cornstarch slurry of 1/4 cup cornstarch whisked with 1/4 cup water until smooth
  14. Bring to a simmer until thickened and serve over meatloaf and potatoes.

Recipe source: slowcookergourmet