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Slow-cooker meatloaf
Slow-cooker meatloaf
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Prep Time:
35 minutes
Cook Time:
240 minutes
Total Time:
275 minutes
Succulent slow cooker meatloaf. Brilliant!
Ingredients:
  • 1/2 bunch English spinach, trimmed
  • 800g beef mince
  • 40.00 ml fresh oregano leaves, chopped
  • 1 egg, lightly beaten
  • 375.00 ml fresh breadcrumbs
  • 180.00 gm smooth ricotta
  • 82.50 ml mozzarella, grated
  • 62.50 ml caramelised onion relish
  • 1/2 x 340g jar roasted pepper strips, drained
  • 82.50 ml fresh basil leaves, firmly packed
  • 737g jar red wine and garlic pasta sauce
  • 200g mixed salad leaves
  • Parmesan, shaved, to serve
  • Bread, to serve
Instructions:
  • In a microwave-safe bowl, combine spinach with 1 tablespoon of water. Cover with plastic wrap and microwave on HIGH for 1 to 2 minutes until just wilted. Let it cool and then squeeze out excess water before using.
  • Combine the mince, garlic, oregano, egg, and breadcrumbs in a bowl. Season generously and mix thoroughly.
  • Lay a sheet of baking paper on a flat surface. Spread the mixture into a 25cm x 28cm rectangle on the paper, leaving a 1cm border. Layer the spinach on top, followed by spreading the ricotta, sprinkling the mozzarella, and dolloping the relish. Add a sprinkle of pepper and basil. Roll up the mince from one long end, using the paper to guide you, to enclose. Press the ends to seal.
  • In the slow cooker, spread half of the pasta sauce. Lay the meatloaf, seam-side down, in the sauce. Pour the rest of the sauce over the meatloaf. Season to taste.
  • Cook the meatloaf on high for 4 hours (or low for 6 hours) until fully cooked. Let it rest for 10 minutes, then transfer it to a cutting board to slice. Serve with sauce, salad, parmesan, and bread.

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