Crockpot Italian Zucchini Meatloaf Recipes

ITALIAN-STYLE SLOW COOKER MEAT LOAF

Steps:

• In a large bowl combine tomatoes, bread crumbs, onion, zucchini, roasted peppers, egg product, half of the parsley, the garlic, and black pepper. Add ground beef and ground lamb; mix well.
• Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips in the prepared cooker; coat strips with cooking spray. Place meat mixture on top of strips in cooker; pat into an oval or round loaf. Cover and cook on low-heat setting for 3 1/2 hours or on high-heat setting for 1 1/2 hours.
• If using low-heat setting, turn to high-heat setting. In a small bowl combine ketchup, Worcestershire sauce, mustard, and vinegar. Spoon ketchup mixture over meatloaf. Cover and cook for 30 to 45 minutes more or until an instant-read thermometer registers 165°F.*
• Using the foil strips, carefully lift meatloaf from cooker, allowing liquid to drip off. Place on a serving plate. Remove foil strips. Sprinkle meatloaf with cheese (if desired) and the remaining parsley. Cover and let stand for 15 minutes before serving.

SLOW-COOKER ZUCCHINI CASSEROLE

Steps:

• Grease inside of slow cooker with butter or cooking spray.
• Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
• Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
• Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

CROCK POT ITALIAN ZUCCHINI

Steps:

• Spray a slow cooker container with olive oil-flavored cooking spray. In prepared container, combine zucchini and onion. Add undrained tomatoes, Italian dressing, and sugar (or splenda). Mix well to combine.
• Cover and cook on LOW for 4 to 6 hours. Mix well before serving.

SLOW COOKER ITALIAN MEATLOAF

Steps:

• Fold a 30" long piece of foil in half lengthwise. Place in the bottom of the slow cooker with both ends hanging over the top edges of the slow cooker.
• In a large bowl, combine all ingredients except 2 Tbls spaghetti sauce until well blended.
• Shape into a loaf. Place in a slow cooker on top of foil. Spread 2 Tbls of spaghetti sauce over top.
• Cover tightly and cook on high 2 1/2 to 3 hours or on low 5 to 6 hours.
• Use the ends of the foil to lift out meat loaf and transfer to a serving platter.

ZUCCHINI MEAT LOAF

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix all the meatloaf ingredients until well blended, then press this mixture into an ungreased 9 1/2 inch deep dish glass pie plate.
• Bake for 35 minutes.
• Meanwhile, in a small bowl, mix all the topping ingredients well.
• After the 35 minutes remove meatloaf from the oven, and pour topping on the meatloaf, spreading evenly.
• Return the meatloaf to oven, and bake an additional 10-15 minutes or until thoroughly cooked in center, and a meat thermometer reads 160 degrees.
• Let stand 5 minutes before serving.

ZUCCHINI MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, mix all meatloaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
• Meanwhile, in small bowl, mix all topping ingredients.
• Remove meatloaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F. Let stand 5 minutes before serving.