Gallery

Recipe Summary

prep:
35 mins
slow-cook:
3 hrs 30 mins
stand:
15 mins
total:
4 hrs 20 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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°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.

Nutrition Facts

194 calories; fat 8g; cholesterol 54mg; saturated fat 3g; carbohydrates 9g; mono fat 3g; poly fat 1g; trans fatty acid 0g; insoluble fiber 1g; sugars 6g; protein 20g; vitamin a 726.8IU; vitamin c 34.9mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 29.6mcg; vitamin b12 1.7mcg; sodium 452mg; potassium 373mg; calcium 43mg; iron 2.8mg.
Advertisement

Reviews

Advertisement