Dump 'n' Go Italian Meatloaf
This mozzarella, parmesan and sirloin slow cooker meatloaf is cheesy and easy.
Editor's Note: While classic meatloaf recipes are tasty, sometimes you want to make something a little different. If you're in the mood for a new take on meatloaf, consider creating this Italian meatloaf in your slow cooker. Requiring just ten minutes of prep, this easy slow cooker meatloaf is especially tasty. With your favorite Italian flavors like parmesan, mozzarella, parsley, and marinara, this recipe is sure to become a family favorite when you make it for dinner.
I was picking up some produce from the grocery store when I saw there was a sale on the most perfect zucchini I had ever seen. I knew I needed to buy a few and that I’d figure out how to use them later. When I was making meatloaf the next day, I saw the zucchini and decided to add them into the mix. Boy was I thrilled with how it turned out!
Preparation Time10 min
Slow Cooker Time HIGH3 hr
Slow Cooker Time LOW6 hr
- 2 pounds lean ground sirloin
- 2 large eggs
- 1 zucchini, grated and excess liquid squeezed out
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- Salt and pepper
- 1/2 cup jarred marinara sauce
- 1/2 cup shredded reduced-fat mozzarella cheese
- 2 tablespoons freshly parsley, chopped
Line the insert of a 6-quart slow cooker with aluminum foil. Coat the foil with cooking spray.
In a large bowl, combine the ground sirloin, eggs, zucchini, Parmesan cheese, parsley, garlic, oregano, onion powder, salt, and pepper. The mixture will be very loose; this is expected.
Carefully transfer the mixture into the slow cooker and form into an oblong-shaped loaf, setting it on top of the aluminum foil.
Cover and cook for 6 hours on low or for 3 hours on high. When you have 15 minutes left, turn off the heat and unplug the slow cooker. Remove the cover and spread the marinara sauce over the top of the meatloaf. Sprinkle the cheese on top of the sauce and replace the cover. Allow the meatloaf to sit for 5 to 10 minutes or until the cheese has melted.
Lift the foil to remove the meatloaf. Transfer the loaf to a serving platter and garnish with fresh parsley. Slice and serve.