Slow Cooker - Mom’s Italian Meatloaf

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Slow Cooker - Mom’s Italian Meatloaf

Paleo comfort foods like meatloaf are great for an Italian dinner! Cooking Italian and Paleo Recipes are a perfect combination. Read the notes below to enjoy in you slow cooker… Enjoy!

Ingredients

  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 pound ground beef
  • 1 large egg
  • 3/4 cup almond flour
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup fresh parmesan cheese (optional)
  • 2 tablespoon olive oil (divided)
  • ------------------------------------------
  • Cindy’s Quick Tomato Sauce
  • 1 tablespoon olive Oil
  • 1 small yellow onion, chopped
  • 2 teaspoons minced garlic
  • 1 (12-ounce) can of tomato sauce
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 can of tomato paste and hot water
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

Directions

  1. Set your slow cooker to medium.

  2. You can make this right in the slow cooker and I will give instructions for mini cupcake meatloaf.

  3. Set a sauté pan to medium heat. Add about 1 tablespoon of olive oil. Add onions and cook for 2 minutes then add in garlic for another 30 seconds. Put into a large bowl and let cool.

  4. Next add in beef, egg, almond flour and spices/salt and pepper. If you are including parmesan cheese add it now!Using your hands combine all ingredients.

  5. Form meatloaf to fit your slow cooker.

  6. Add the remaining olive oil to coat the bottom of the slow cooker pan. Add in formed meatloaf and set timer for 6 hours on medium.

  7. Prepare your tomato sauce by adding all of the ingredients and simmer for about 30 minutes. During the cooking process you can top some of the sauce to the meatloaf but save the rest for serving at dinner.

    Tip! You can also make this as mini bundles by using cup cake tins. Follow instructions above. Preheat oven to 350 degrees. Coat cupcake tins with a little olive oil. Using an ice-cream scoop (to ensure the same size) add meatloaf mixture into cup cake tins. Bake for 35-40 minutes. Again, you can add a dab of sauce on the mixture while cooking but save some for serving!

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