04 04
YIELD
8 servings
ACTIVE
10 minutes
TOTAL
5 to 8 hours on low
1½ CUPS BARILLA SWEET PEPPERS & GARLIC PASTA SAUCE
1 LB HOT OR SWEET ITALIAN PORK SAUSAGE, REMOVED FROM CASINGS
1 LB LEAN GROUND BEEF
¾ CUP FRESH BREAD CRUMBS
¾ CUP FINELY CHOPPED ONION
¼ CUP GRATED ROMANO OR PARMESAN
1 LARGE EGG
2 TSP MINCED GARLIC
2 TSP FENNEL SEEDS (OPTIONAL)
½ TSP EACH SALT AND PEPPER
To ease removal of loaf from cooker, fold two 24-in.-long pieces foil in half lengthwise twice. Place strips across each other, forming a “+” in bottom of a 3½-qt or larger slow cooker. Press strips against inside of cooker, letting ends hang over outside.
Mix ½ cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 7½ x 4½ x 2½-in. loaf. Place in cooker.
Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165°F.
Heat rest of sauce; serve at table.
Pasta salad
CALORIES 410 TOTAL FAT 32G SATURATED FAT 12G CHOLESTEROL 115MG SODIUM 893MG
TOTAL CARBOHYDRATES 8G DIETARY FIBER 1G PROTEIN 21G
