Italian-Style Slow Cooker Meat Loaf Recipe

Ingredients

• 14.5 oz can Italian-style stewed tomatoes, well drained and chopped
• ¾ cup soft whole wheat bread crumbs (1 slice)
• ½ cup chopped onion (1 medium)
• ½ cup chopped zucchini
• ½ cup well-drained and chopped roasted red sweet peppers
• ½ cup refrigerated egg product
• 0.33 cup snipped fresh Italian parsley
• 2 cloves garlic, minced
• ¼ tsp black pepper
• 1 lb 95 percent lean ground beef
• 8 oz ground lamb or 85 percent lean ground beef
• ½ cup reduced-sugar ketchup
• 2 Tbsp reduced-sodium Worcestershire sauce
• 1 Tbsp Dijon-style mustard
• 1 Tbsp balsamic vinegar
• 2 Tbsp crumbled reduced-fat feta cheese (optional)

1. In a bowl combine tomatoes, crumbs, onion, zucchini, peppers, egg, half of the parsley, the garlic, and pepper. Add beef and lamb; mix well. Form into a loaf.
2. Coat a 3-½- or 4-quart slow cooker with cooking spray. Crisscross three long strips of heavy foil in bottom of cooker. Coat with cooking spray. Place loaf on strips. Cover; cook on low-heat setting 3-½ hours or high-heat 1-½ hours.
3. If using low-heat setting, turn to high-heat setting. In a bowl combine ketchup, Worcestershire, mustard, and vinegar; spoon over meat loaf. Cover; cook 30 to 45 minutes more or until an instant-read thermometer registers 165°F.
4. Use foil to lift loaf from cooker. Place on serving plate. Sprinkle with cheese (if desired) and remaining parsley. Cover; let stand 15 minutes before serving.