Wednesday, October 1, 2008

Crockpot Italian Stuffed Meatloaf

1 1/2 lb 93% lean ground beef
1 small yellow onion, chopped
1 small zucchini, grated
1/3 cup eggbeaters
1/8 cup old-fashioned oats
1/8 cup flax meal
3/4 cup tomato sauce (I will use my homemade veggie-packed sauce)
1 tbsp fresh parsley or basil, chopped
1 tsp salt
freshly ground black pepper
1 cup shredded, reduced fat mozzarella cheese

Mix all ingredients, except for cheese, in large bowl with hands until well mixed. If it is too wet, may add more oats until the correct meatloaf texture is reached. Form into an 8x8ish square shape on a large sheet of saran-wrap. Visually divide in half. Spread shredded cheese over one half of the meat square, leaving a 1 inch border around that half. Fold other half over top of cheese half, sealing edges and forming a loaf shape, using the saran wrap.
Place inside the crockpot, cover, and cook on high for 4 hours, or low for 6-8. Use 2 spatulas to lift the meatloaf out of the crockpot,and let rest for 10 minutes before slicing. (of course, this can easily be baked in the oven, if you do not require the convenience of a crockpot.)

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