What could be easier than this recipe for an Italian-inspired meat loaf made in the slow cooker? No fuss, easy cleanup and great taste; it's all right here! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
- 1 cup soft bread crumbs
- 1-1/2 cups spaghetti sauce, divided
- 1 egg, lightly beaten
- 2 tablespoons dried minced onion
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 2 pounds lean ground beef (90% lean)
- Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
- In a large bowl, combine the bread crumbs, 1 cup spaghetti sauce, egg, onion, and seasonings. Crumble beef over mixture and mix well. Shape into a loaf; place in the center of the strips.
- Spoon remaining spaghetti sauce over meat loaf. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Using foil strips as handles, remove meat loaf to a platter. Yield: 8 servings.
Originally published as Slow-Cooked Meat Loaf in Healthy Cooking April/May 2010, p44
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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