Recipes and Cooking Italian-Style Slow Cooker Meat Loaf 3.6 (25) 2 Reviews Tomatoes, parsely and feta cheese add Italian flair to this slow cooker beef and lamb meat loaf. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 6, 2014 Print Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 35 mins Slow Cook Time: 3 hrs 30 mins Stand Time: 15 mins Total Time: 4 hrs 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 14.5 ounce 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 or frozen egg product, thawed ⅓ cup snipped fresh Italian (flat-leaf) parsley 2 cloves garlic, minced ¼ teaspoon ground black pepper 1 pound 95% lean ground beef 8 ounce ground lamb or 85% lean ground beef Nonstick cooking spray ½ cup reduced-sugar ketchup 2 tablespoon reduced-sodium Worcestershire sauce 1 tablespoon Dijon-style mustard 1 tablespoon balsamic vinegar 2 tablespoon crumbled reduced-fat feta cheese (optional) Directions 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. 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. *Tip: Meat may still look pink inside. Print Nutrition Facts (per serving) 194 Calories 8g Fat 9g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 194 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 54mg 18% Sodium 452mg 20% Total Carbohydrate 9g 3% Total Sugars 6g Protein 20g Vitamin C 34.9mg 175% Calcium 43mg 3% Iron 2.8mg 16% Potassium 373mg 8% Folate, total 29.6mcg Vitamin B-12 1.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.