Tomatoes, parsely and feta cheese add Italian flair to this slow cooker beef and lamb meat loaf.
Ingredients
1(14.5-oz.
Add ground beef and ground lamb; mix well.
Credit: Jacob Fox
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 165F.
*
Using the foil strips, carefully lift meatloaf from cooker, allowing liquid to drip off.
Place on a serving plate.
Sprinkle meatloaf with cheese (if desired) and the remaining parsley.
Cover and let stand for 15 minutes before serving.
*Tip:
Meat may still look pink inside.
2,000 calories a day is used for general nutrition advice.
