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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.

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  • 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; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 54 mg cholesterol; 452 mg sodium. 373 mg potassium; 9 g carbohydrates; 1 g fiber; 6 g sugar; 20 g protein; 0 g trans fatty acid; 727 IU vitamin a; 35 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 30 mcg folate; 2 mcg vitamin b12; 43 mg calcium; 3 mg iron;

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