Thursday, December 23, 2010

Slow Cooker Meatloaf

Slow Cooker Meatloaf


3 potatoes, peeled and cut into 1-inch pieces
1 bag baby carrots
3 cloves garlic, crushed
28 oz can crushed tomatoes, divided
1 teaspoon dried oregano  
1 tablespoon red wine vinegar 
1 tablespoon balsamic vinegar
1 bay leaf 
(1 Parmesan cheese rind)
1 tablespoon unsalted butter
3 tablespoons tomato paste 

1/3 cup grated Parmesan


1/2 cup dry bread crumbs
1/2 medium onion, diced
2 cloves garlic, minced
2 tsp dried oregano
2 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 tbsp Worcestershire sauce 

1 tbsp balsamic vinegar
2 large eggs, beaten 

Combine first 8 ingredients in the slow cooker and stir (2 cups crushed tomatoes).  Combine the ingredients for the meatloaf and lay the loaf on top of the ingredients in the slow cooker.  Cook on high 1 1/2 hours, then low for 7 more.  

Heat the butter and tomato paste over med-high heat.  Separate out the liquid and add to pan. Add the remaining tomatoes.  Cook for a few minutes.  Whisk in the cheese.  


Adapted from this recipe.