Slow Cooker
Zucchini and Beef Meat Loaf
Roasted Balsamic Cauliflower
Ingredients
- 1½ lb lean ground beef
- 1 zucchini, shredded and squeezed dry (see Note)
- 2 Tbsp chopped fresh parsley
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1½ Tbsp balsamic vinegar
- 1½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup tomato sauce
Instructions
- Stir together all ingredients except tomato sauce in a large bowl.
- Line a 3- to 4-quart slow cooker with foil, bringing edges of foil up sides of slow cooker; coat with cooking spray. Press meat mixture into cooker, leaving a ½-inch space around edges.
- Cover and cook on LOW 8 hours or until done. Spread tomato sauce over loaf, cover, and cook 30 minutes.
- Using foil as handles, remove meat loaf from cooker. Drain fat, and slice. (Reserve 3 slices for Caramelized Onion-Meat Loaf Melts recipe.) Serve remaining meat loaf with Roasted Balsamic Cauliflower recipe.
Side Dish Ingredients
- 1 small head cauliflower, cut into florets
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 450°F. Toss cauliflower with oil on a rimmed baking sheet; spread in a single layer.
- Bake 20 minutes. Drizzle with vinegar. Bake 10 minutes more.
Slow Cooker Meal Plan
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