Slow cooker meatloaf

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How to make Slow cooker meatloaf

  • Yield : 6
  • Prep Time : 0:35
  • Cook Time : 4:00
  • Total Time : 4:35

Ingredients

  • 1/2 bunch English spinach, trimmed
  • 800g beef mince
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh oregano leaves, chopped
  • 1 egg, lightly beaten
  • 1 1/2 cups fresh breadcrumbs
  • 3/4 cup smooth ricotta
  • 1/3 cup mozzarella, grated
  • 1/4 cup caramelised onion relish
  • 1/2 x 340g jar roasted pepper strips, drained
  • 1/3 cup fresh basil leaves, firmly packed
  • 737g jar red wine and garlic pasta sauce
  • 200g mixed salad leaves
  • Parmesan, shaved, to serve
  • Bread, to serve

Method

  • Step 1 Place spinach in a microwave-safe bowl. Add 1 tablespoon water. Cover with plastic wrap. Microwave on HIGH (100%) for 1 to 2 minutes or until just wilted. Set aside to cool. Squeeze out excess water.
  • Step 2 Place mince, garlic, oregano, egg and breadcrumbs in a bowl. Season. Mix well.
  • Step 3 Place a sheet of baking paper on a flat surface. Place mixture onto paper, pressing to form a 25cm x 28cm rectangle. Leaving a 1cm border, arrange spinach on top. Spread with ricotta. Sprinkle with mozzarella. Dollop with relish. Top with pepper, then basil. Using paper as a guide, roll up mince from 1 long end to enclose. Press ends to seal.
  • Step 4 Pour 1/2 the pasta sauce into slow cooker. Place meatloaf, seam-side down, into sauce. Pour over remaining sauce. Season.
  • Step 5 Cook on high for 4 hours (or low for 6 hours) or until meatloaf is cooked through. Turn slow cooker off. Stand for 10 minutes. Lift meatloaf onto a board. Slice. Serve with sauce, salad, parmesan and bread.

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