SLOW COOKER ITALIAN MEATLOAF RECIPE

Slow Cooker Italian Meatloaf from ItsYummi.com
To help make it easier to remove the meatloaf from the pan, Olena suggests lining the slow cooker with strips of aluminum foil.  GREAT TIP! I went ahead and used a large amount to be sure that I had nice thick strips of foil so the meat had a nice bed to cradle into.  I sprayed it with some olive oil to prevent it from sticking and it worked like a charm.  NOTE: The zucchini in the meat loaf does make the mixture very loose before it's baked compared to a traditional meatloaf. Be careful when you're transferring the raw mixture into the slow cooker so that it doesn't fall apart before you have a chance to settle it in there.  I have to say that I got sort of nervous when I saw how wet the mixture was. I was convinced that it would never come together into a nice loaf, but I was SO wrong!  I cooked it on high power for 2 hours and 45 minutes and it was PERFECTLY cooked.


SLOW COOKER ITALIAN MEATLOAF RECIPE


PREP TIME
COOK TIME
TOTAL TIME
This easy slow cooker Italian meat loaf is made with lean ground sirloin, freshly grated zucchini, and zesty Italian spices & herbs. Your family will LOVE this, and your kids will never know they're eating healthy vegetables!
Created By: 
Recipe Category: slow cooker
Cuisine: main dishes
Serves: 6-8
WHAT'S NEEDED
  • Olive oil in a spritzer bottle, or non-stick cooking spray
  • 2 pounds extra lean ground sirloin (or bison)
  • 2 large eggs
  • 1 cup (about 1 medium size) zucchini, grated and excess liquid squeezed out
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup fresh parsley, finely chopped, plus extra for garnish
  • 4 cloves freshly minced garlic
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon dried oregano
  • 2 Tablespoons minced dry onion or onion powder
  • 1/2 teaspoon sea or Kosher salt
  • 1/2 teaspoon ground black pepper

  • FOR THE TOPPING
  • 1/4 cup ketchup or tomato sauce
  • 1/4 cup shredded or 2-3 slices mozzarella cheese
  • 2 Tablespoons fresh parsley chopped
HOW TO MAKE IT
  1. Line a large (6 quart or larger) slow cooker with strips of aluminum foil. Spray the foil with olive oil or non-stick cooking spray.
  2. In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected.
  3. Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker.
  4. Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted.
  5. To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!
IMPORTANT INFO!
Recipe Credit: iFOODReal e-Cookbook, "30 Clean Quick Dinner Recipes"

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