- 1 1/2 lb lean (at least 80%) ground beef
- 2 roasted red bell peppers (from a jar), finely chopped
- 3/4 cup Progresso™ Italian style bread crumbs
- 1 cup grated Parmesan cheese
- 2 eggs
- 1 cup marinara sauce
Line bottom and side of slow cooker with large sheet of foil. Lightly spray with cooking spray.
In large bowl, stir together 1 1/2 lb lean (at least 80%) ground beef, 2 roasted red bell peppers (from a jar), finely chopped, 3/4 cup Progresso™ Italian style bread crumbs, 1 cup grated Parmesan cheese and 2 eggs. Use clean hands to thoroughly mix together. Shape mixture into a loaf; place in slow cooker.
Cover; cook on Low heat setting 5 to 6 hours or until meat thermometer inserted in center of loaf reads 160°F.
Uncover; pour 1 cup marinara sauce evenly over cooked meatloaf. Cover; cook on Low heat setting 15 minutes longer or until sauce is thoroughly heated.
Use sides of foil to remove meatloaf from slow cooker to cutting board. Let stand 10 minutes before slicing and serving.
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