The Weekend Meal: Slow Cooker Meatloaf

Disclaimer: Before this meal, I never had meatloaf. That said, this experience made me heart meatloaf. This recipe uses a slow cooker and a food processor, two of your essential kitchen appliances.

Slow Cooker Meatloaf (serves 4-6)

• 1.5 lbs. ground round beef (you can also use ground chuck or sirloin, depending on your budget and fat content)
• 1 8 oz can mushrooms (or 1.5 cups of fresh button mushrooms)
• 1 cup shredded mozzarella (whole milk or part-skim, chef's choice)
  
• 2 slices of white bread
• 2 large eggs, slightly beaten
• 1/3 cup chopped pepperoni
• 1 tsp. garlic powder
• 2 tablespoons ketchup
• 1 teaspoon salt

Tear the white bread in large chunks and pulse in the food processor until they look like bread crumbs. Place it in a different bowl. Pulse the mushrooms, and pepperoni in the same manner until they are finely chopped. Put these in the same bowl as the bread crumbs.

Combine bread crumbs, mushrooms, and pepperoni with the cheese, beef, eggs, salt, and garlic powder. Mix gently with your hands. (I know, looks gross, but just wait for it).


Place in the slow cooker, form into a loaf and brush the top with ketchup.

Set the slow cooker on HIGH for one hour, then low for about 4, until the meat is cooked through.

I served it with potatoes and sweet peas, but you can also make meatloaf sandwiches.