For the most attractive result, strain the sauce before serving. Slices of the loaf with the sauce in a crusty roll also makes a scrumptious lunch.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
- 1 teaspoon dried Italian herb seasoning
- 1 cup fresh bread crumbs
- 2 eggs
- 1 cup diced onion
- 1/4 cup chopped fresh parsley
- 2 cloves garlic minced
- 3/4 teaspoons salt
- 3/4 teaspoons pepper
- 1/2 teaspoon hot pepper flakes
- 1 lb lean ground beef
- 1 lb lean ground veal
- 2 cups bottled strained tomatoes (passata)
- 5 fresh basil leaves
MethodStir bread crumbs with 1/4 cup water; let stand for 5 minutes.
In large bowl, whisk together eggs, onions, parsley, garlic, Italian seasoning, 1/2 tsp each of the salt and pepper and 1/4 tsp of the hot pepper flakes. Mix in bread crumbs. Crumble in beef and veal; mix well. Shape into loaf. Place in slow cooker.
Whisk together tomatoes, basil leaves and remaining salt, pepper and hot pepper flakes; pour over meat loaf.
Cook on low until meat thermometer inserted in loaf registers 160°F (71°C), 6 to 8 hours.
Remove meat loaf to platter and slice. Skim fat from sauce; strain sauce and serve with slices of loaf.
Nutritional facts Per serving: about
- Sodium 459 mg
- Protein 24 g
- Calories 219.0
- Total fat 9 g
- Potassium 506 mg
- Cholesterol 122 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 22.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 7.0