Crock Pot Fondue Italiano Recipe For Meatloaf

CROCKPOT ITALIAN ZUCCHINI MEATLOAF

Steps:

• In a large bowl, add all ingredients for meatloaf and mix thoroughly with your hands to combine.
• Line the bottom of a large slow cooker with double folded aluminum foil, criss cross. Make sure to make the flaps, so it will be easy for you to lift the meatloaf once it's ready. Spray the bottom with cooking spray.
• Place the mixture in crockpot and using your hands shape it into meatloaf. Cover and cook on Low for 6 hours or on High for 3 hours.
• Spread ketchup on top of meatloaf and sprinkle with cheese. Cover and cook until cheese is melted, about 5 minutes. Remove meatloaf from the slow cooker, garnish with parsley, cut into 10 slices and serve warm with whole wheat spaghetti or quinoa. Any whole grain side would work.

CROCKPOT MEATLOAF

Steps:

• Spray slow cooker with nonstick cooking spray.
• Gently combine all ingredients (except ketchup) in a large bowl. Just be careful not to over-mix, or the meat will be tough. I like to use my hands for this!
• Shape beef mixture into a loaf and place in the prepared slow cooker.
• Spread a thin layer of ketchup over the top of the meatloaf.
• Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until a meat thermometer inserted in the center of the meatloaf reads 160°F.
• Remove meatloaf from slow cooker. Place on a cutting board, slice and serve.

FOOLPROOF CROCKPOT ITALIAN MEATLOAF

Steps:

• Heat olive oil in a medium skillet. Place chopped onion in oil and sauté for 3-4 minutes or until lightly browned. In the last minute, add garlic.
• In a large bowl, combine onion-garlic mixture with beef, sausage, sun-dried tomatoes, bread crumbs, cheese, egg and seasonings.
• Mix with hands and shape into a loaf that will fit into your crockpot.
• Slice a large onion with enough slices to cover bottom of crockpot. Lay in bottom then pour 1/2 cup water on top.
• Cut a piece of parchment paper larger than the meatloaf and place underneath. It should be large enough to aid in lifting the meatloaf out of the crockpot when it is done.
• Lower meatloaf into crockpot. Spread with marinara.
• Cover and cook on low for four hours.
• When ready to serve, lift out of crockpot holding the ends of the parchment sling. Tilt slightly over sink and drain any liquid that has accumulated underneath.
• Place on platter and let rest 10 minutes before slicing.

SLOW-COOKER FONDUE

Steps:

• Add the wine to a 1.5-quart slow cooker and turn to high. Allow to heat for 5 minutes. Add the garlic and let simmer in the hot wine for 1 minute.
• Meanwhile, in a large bowl, toss together the Gruyere and Swiss cheeses, cornstarch, nutmeg, salt and pepper.
• Add the cheese mixture to the hot wine and cook for 30 minutes on high. Turn to low and cook for another 45 minutes, stirring every 15 minutes.
• To serve, stir the fondue to make sure everything is amalgamated. Place the apple slices, cauliflower florets, bread and skewers on a platter and serve.

CROCK POT FONDUE ITALIANO

Steps:

• In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat.
• In the crock-pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses.
• Cover and cook on low for 2 hours.
• Dissolve cornstarch in the wine.
• Turn control to high. Add dissolved cornstarch.
• Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while keeping the mixture hot in the crock-pot.

CROCK POT MEATLOAF

Steps:

• To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
• In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.