Italian-Style Slow Cooker Meat Loaf

By mrshermes2002

Ingredients

• 1 14 1/2 ounce can Italian-style stewed tomatoes, well drained and chopped
• 3/4 cup soft whole wheat bread crumbs (1 slice)
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped zucchini
• 1/2 cup well drained and chopped roasted red sweet peppers
• 1/2 cup refrigerated or frozen egg product, thawed
• 1/3 cup snipped fresh Italian (flat-leaf) parsley
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1 pound 95% lean ground beef
• 8 ounces ground lamb or 85% lean ground beef
• Nonstick cooking spray
• 1/2 cup reduced-sugar ketchup
• 2 tablespoons reduced-sodium Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• 1 tablespoon balsamic vinegar
• 2 tablespoons crumbled reduced-fat feta cheese (optional)

Details

Preparation time 35mins
Adapted from bhg.com

Preparation

Step 1

In a large bowl combine tomatoes, bread crumbs, onion, zucchini, roasted peppers, egg product, half of the parsley, the garlic, and black pepper. Add ground beef and ground lamb; mix well.

Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips in the prepared cooker; coat strips with cooking spray. Place meat mixture on top of strips in cooker; pat into an oval or round loaf. Cover and cook on low-heat setting for 3 1/2 hours or on high-heat setting for 1 1/2 hours.

If using low-heat setting, turn to high-heat setting. In a small bowl combine ketchup, Worcestershire sauce, mustard, and vinegar. Spoon ketchup mixture over meatloaf. Cover and cook for 30 to 45 minutes more or until an instant-read thermometer registers 165 degrees F.*

Using the foil strips, carefully lift meatloaf from cooker, allowing liquid to drip off. Place on a serving plate. Remove foil strips. Sprinkle meatloaf with cheese (if desired) and the remaining parsley. Cover and let stand for 15 minutes before serving.