For Christmas a year and a half ago, I wanted a new crock pot. Our old one would burn the stuff near the heating element and the stuff in the middle would be barely cooked. It wasn’t good. At that time, I had a baby on the way, and I knew I would need a good crock pot. I mean, I could throw dinner in it while the baby was napping, and whenever we happened to have time for dinner, it would be ready. Life is so unpredictable with a newborn, and a crockpot is a great way to accommodate that unpredictability.
Anyway, I wanted a crockpot, and I wanted a nice one. My mother-in-law found the Ninja 4-in-1 Cooking System. At first, it seemed like more than I needed. It had so many features! Now, I love each and every one of those features. LOVE them.
Aside from the usual high-low-hold warm crockpot settings, there are three “stove top” settings. I can heat up the pot as if it were a skillet on the stove. It is awesome for browning beef before making chili and sauteeing onions or garlic before making soups and stews. I can sear my stew meat or chicken before stewing to get the awesome Maillard reaction that gives meat its deep umami flavor. And it doesn’t require another pan!
Plus, there’s an “oven” setting where you can set a temperature just like an oven. I have steam baked all kinds of awesome noms, from fish to cheesecake. It bakes it like an oven, but uses a wet heat to keep your food moist. I’m still playing with that setting for baked goods, but I had some success with it for this Ninja recipe!
Meatloaf has a tendency to get dry, so the steam baking option is awesome for this meatloaf. Plus, the steam baking allows for me to cook my potatoes at the same time! What? Meatloaf + Potatoes and only one pot. Awesome!
This recipe uses a spicy ketchup in the meatloaf and as a glaze on top. If you’re not a ketchup-on-meatloaf person, you can substitute barbecue sauce for ketchup. Or if you’re just not keen on the spice, either tone down the peppers in the ketchup, or just use plain ketchup.
I served this with a bag of steamable corn. There’s something so meat-and-potatoes American about sweet corn with this meal, plus I love the way the sweetness works with the spice of the meatloaf.
Ninja One Pot Meatloaf and Potatoes
- 3 lbs ground beef
- 3/4 cup plain breadcrumbs
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 2 egg yolks, well beaten
- Spicy Ketchup (see below), divided
- 1/3 cup beef stock
- 8-10 medium Yukon Gold or Russet potatoes (peeled and halved)
- 1/2 cup ketchup
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 2-3 grinds black pepper (or a good dash)
- 1/2 tsp hot sauce (omit or reduce for less spice)
- dash cayenne pepper (omit for less spice)
- Mix all of the ingredients for the spicy ketchup in a small bowl. Stir thoroughly; the dry ingredients may clump in the ketchup.
- Heat Ninja to Stove Top High
- Combine beef, breadcrumbs, garlic & onion powders, egg yolks and 1/8 cup spicy ketchup in a large bowl. Mix well until all ingredients are well blended, but do not overwork the meat.
- Form meat mixture into a loaf shape so that it is about 2″ smaller than the Ninja pot on each side. Once the pot is hot, place the loaf in the pot and let it sear for about 5 minutes. (Here’s that awesome Maillard reaction!)
- Flip meatloaf to the other side. Change Ninja setting to Oven at 350°.
- Place Potatoes around the meatloaf. Pour in beef stock. Cover and cook for 25 minutes.
- Top with spicy ketchup, getting a good, even layer on top. You do not need to use all of the remaining ketchup; make it as saucy as you wish. Cover and cook for another 15-20 minutes.
- If desired, you can remove potatoes and mash them. I prefer to serve them as roasted potatoes.
Disclaimer: the link for the Ninja Cooking System is an affiliate link, which means that if you purchase one through the link, I make a small comission. It doesn’t cost you anything extra, and it helps me keep this blog running.