- 2 pounds extra lean ground beef
- 2 cups soft bread crumbs, loosely packed
- 1/2 cup spaghetti sauce, your favorite
- 1 large egg, lightly beaten
- 2 tablespoons dried chopped onion or 1/4 cup finely minced onion
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs, crushed, or use a mixture of oregano and basil
- 1/4 teaspoon pepper
- 3 tablespoons spaghetti sauce
- 2 to 3 slices Mozzarella cheese, about 2 to 3 ounces
- Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. I also put a piece of crumpled foil in the bottom to keep the meatloaf out of the fat. The foil strip will make it much easier to remove the meatloaf when it's done.
- In a large bowl, mix ground beef with bread crumbs, 1/2 cup spaghetti sauce, egg, onion, salt, garlic powder, Italian herbs, and pepper until well blended. Shape into a loaf. Place in slow cooker. Spread 3 tablespoons spaghetti sauce over the loaf.
- Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours, or until juices run clear. Top loaf with cheese slices, overlapping, and continue to cook (turn to HIGH if necessary) for 15 to 25 minutes longer.
- Use ends of foil to lift out meat loaf and transfer to a serving platter.
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