Slow-Cooked Pizzaiola Meat Loaf
I also like to add Italian Castelvetrano olives to the meat loaf mixture. They're bright green, very mild and fruity, and are available in the deli section of the grocery store. —Ann Sheehy, Lawrence, Massachusetts
Total TimePrep: 35 min. Cook: 4 hours
- 2 tablespoons canola oil
- 1 large onion, chopped
- 1-1/2 cups sliced fresh mushrooms
- 1 cup chopped sweet red, yellow or green peppers
- 2 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1 cup (4 ounces) shredded Italian cheese blend
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1-1/4 pounds ground turkey
- 1 pound meat loaf mix (equal parts ground beef, pork and veal)
- Pizza sauce and shredded Parmesan cheese, optional
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5- or 6-qt. slow cooker. Coat strips with cooking spray.
- In a large skillet, heat oil over medium-high heat. Add onions, peppers and mushrooms; cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from the heat and cool slightly.
- In a large bowl, combine eggs, bread crumbs, cheese, Italian seasoning, salt and reserved cooked vegetables. Add turkey and meat loaf mix; mix lightly but thoroughly. Shape into a loaf; transfer to slow cooker. Cook, covered, on low until a thermometer reads at least 160°, 4 to 5 hours. Using foil strips as handles, remove meat loaf to a platter. If desired, serve with pizza sauce and Parmesan.
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