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Prepared Meals 
 

Send a Meal Blog

Friday, May 12 2017

Pulling together a delicious, well-rounded meal is a breeze with our best-ever recipes for a one-dish dinner. Each of our one-dish dinners requires little prep time and cooks in just one pan, be it a casserole, skillet, slow cooker, or sheet pan, to make cleanup a breeze. Whether you're craving pasta, fajitas, roasted salmon, or sauteed chicken, weeknight cooking doesn't get much simpler than this.

INGREDIENTS

1 - 14 1/2 ounce can Italian-style stewed tomatoes, well drained and chopped
3/4 - cup soft whole wheat bread crumbs (1 slice)
1/2 - cup chopped onion (1 medium)
1/2 - cup chopped zucchini
1/2 - cup well drained and chopped roasted red sweet peppers
1/2 - cup refrigerated or frozen egg product, thawed
1/3 - cup snipped fresh Italian (flat-leaf) parsley
2 - cloves garlic, minced
1/4 - teaspoon ground black pepper
1 - pound 95% lean ground beef
8 - ounces ground lamb or 85% lean ground beef
Nonstick cooking spray
1/2 - cup reduced-sugar ketchup
2 - tablespoons reduced-sodium Worcestershire sauce
1 - tablespoon Dijon-style mustard
1 - tablespoon balsamic vinegar
2 - tablespoons crumbled reduced-fat feta cheese (optional)


DIRECTIONS

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 degrees 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.


FROM THE TEST KITCHEN
*TIP:
Meat may still look pink inside.
Nutrition Facts (Italian-Style Slow Cooker MeatLoaf)
Per serving: 194 kcal cal., 8 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 54 mg chol., 452 mg sodium, 9 g carb., 1 g fiber, 6 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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