Yield: Serves 6 | Prep Time: 10 minutes | Cook Time: 6 hours on Low or 3 hours on High
I was picking up some produce from the grocery store when I saw there was a sale on the most perfect zucchini I had ever seen. I knew I needed to buy a few and that I’d figure out how to use them later. When I was making meatloaf the next day, I saw the zucchini and decided to add them into the mix. Boy, was I thrilled with how it turned out!
INGREDIENTS
2 pounds lean ground sirloin
2 large eggs
1 zucchini, grated and excess liquid squeezed out
½ cup freshly grated Parmesan cheese
½ cup fresh parsley, finely chopped, plus extra, for garnish
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon onion powder
Salt and pepper
½ cup jarred marinara sauce
½ cup shredded reduced-fat mozzarella cheese
DIRECTIONS
1. Line the insert of a 6-quart slow cooker with aluminum foil. Coat the foil with cooking spray.
2. In a large bowl, combine the ground sirloin, eggs, zucchini, Parmesan cheese, parsley, garlic, oregano, onion powder, and salt and pepper to taste.
3. Carefully transfer the mixture into the slow cooker and form it into an oblong-shaped loaf, setting it on top of the aluminum foil.
4. Cover and cook for 6 hours on Low or for 3 hours on High. When you have 15 minutes left, turn off the heat and unplug the slow cooker. Remove the cover and spread the marinara sauce over the top of the meatloaf. Sprinkle the cheese on top of the sauce and replace the cover. Allow the meatloaf to sit for 5 to 10 minutes or until the cheese has melted.
5. Lift the foil to remove the meatloaf. Transfer the loaf to a serving platter and garnish with fresh parsley. Slice and serve.