Slow Cooked Pizzaiola Meat Loaf Recipes

SLOW COOKED STEAK PIZZAIOLA

Steps:

• Cut the London broil into six or eight smaller pieces, about a half inch thick. Season each piece on both sides with some salt and pepper. In a hot cast iron skillet (about 350 degrees), sear the beef on all sides for about 1 minute per side.
• Add the olive oil to the slow cooker, then the beef and the garlic. Let it sit for five minutes, then flip the beef over. Let it sit for five more minutes.
• Add the onions, peppers, tomato sauce, red wine, oregano, and water.
• Top with salt and pepper.
• Cook on high for three hours or low for 5 hours. Add the teaspoon of basil and mix. Continue cooking for one more hour.
• Remove from heat and serve a ladle-full or two over a bed of al dente spaghetti, with the Pecorino-Romano cheese.

SLOW-COOKED PIZZAIOLA MEAT LOAF

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5- or 6-qt. slow cooker. Coat strips with cooking spray., In a large skillet, heat oil over medium-high heat. Add onion, peppers and mushrooms; cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from the heat and cool slightly., In a large bowl, combine eggs, bread crumbs, cheese, Italian seasoning, salt and reserved cooked vegetables. Add turkey and meat loaf mix; mix lightly but thoroughly. Shape into a loaf; transfer to slow cooker. Cook, covered, on low until a thermometer reads at least 160°, 4-5 hours. Using foil strips as handles, remove meat loaf to a platter. If desired, serve with pizza sauce and Parmesan.

STEAK PIZZAIOLA

Steps:

• Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
• Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

SLOW-COOKER MEATLOAF

Steps:

• Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
• Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
• When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
• Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley. Reserve the remaining half for Meatloaf Quesadillas.

SLOWER COOKER MEATLOAF

Steps:

• In a medium bowl, mix together the ground beef, eggs, 3 tablespoons ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of a slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 to 8 hours on Low, or 4 hours on High.

CLASSIC SLOW-COOKER MEATLOAF

Steps:

• Line 4 1/2- to 5-quart slow cooker with foil. Spray foil with cooking spray.
• In large bowl, mix all ingredients except ketchup. Shape mixture into loaf, and place in center of slow cooker. Spread ketchup over top.
• Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in center of loaf reads 160°F. Remove meatloaf from slow cooker to serving platter. Cut into pieces to serve.

MELT-IN-YOUR-MOUTH MEAT LOAF

Steps:

• Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

MEATLOAF PIZZAIOLA WITH PARMESAN CORN AND ZUCCHINI

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: onion salt Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using Impossible burger, follow same instructions as ground beef in Steps 2 and 3, baking in hot oven until heated through, 15-18 minutes. 1 Prepare the Ingredients Trim zucchini ends, quarter, and cut into 1/2" wedges.Coarsely chop pepperoni.Mince garlic. 2 Make the Meatloaves In a mixing bowl, combine ground beef, pepperoni, panko, and half the onion salt (reserve remaining for vegetables). Form into two evenly-sized meatloaves. 3 Bake the Meatloaves Transfer meatloaves to prepared baking sheet. Bake in hot oven until browned, 15-18 minutes.Carefully remove from oven. Top meatloaves with marinara sauce and a mozzarella slice each.Bake again in hot oven until mozzarella is melted and meatloaves reach a minimum internal temperature of 160 degrees, 2-4 minutes.While loaves bake, cook vegetables. 4 Cook the Vegetables Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add zucchini to hot pan and stir occasionally until slightly tender, 3-4 minutes.Add garlic, corn, and remaining onion salt. Stir occasionally until tender and heated through, 3-4 minutes.Remove from burner. 5 Finish the Dish Plate dish as pictured on front of card, topping vegetables with Parmesan. Bon appétit!

HEALTHY SLOW-COOKED MEAT LOAF

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the bread crumbs, 1 cup spaghetti sauce, egg, onion, and seasonings. Crumble beef over mixture and mix well. Shape into a loaf; place in the center of the strips. , Spoon remaining spaghetti sauce over meat loaf. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Using foil strips as handles, remove meat loaf to a platter.

ITALIAN PIZZAIOLA (BEEFSTEAK PIZZA STYLE)

Steps:

• Preheat oven to 350°F (325°F is using glass baking dish).
• Place steaks, in one layer, in a 9x13-inch baking pan.
• Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
• Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
• Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
• Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
• Return to oven and bake until cheese is melted.
• *NOTE* If you want to use the sauce over pasta, you might want to add 1 (8 oz.) can of tomato sauce along with the can of stewed tomatoes to make it go a little further.