Slow Cooker Italian Meatloaf
Transform your classic comfort food game with this Slow Cooker Italian Meatloaf, a rich and flavorful twist on the traditional recipe. Made with a savory blend of ground beef and Italian sausage, this meatloaf is infused with aromatic Italian seasoning, fresh parsley, and a touch of Parmesan cheese for an irresistible depth of flavor. Slow-cooked to perfection, it stays tender and juicy while allowing the marinara sauce to meld beautifully into every bite. Finished with a golden layer of melted mozzarella, this dish is as indulgent as it is easy to prepare. Ideal for cozy family dinners or make-ahead meals, this hands-off recipe creates a hearty centerpiece with minimal effort. Serve it sliced and topped with extra marinara for a comforting meal that pairs perfectly with garlic bread or a crisp Caesar salad.
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Recipe Information
Ingredients
- 2 pounds Ground beef (85% lean)
- 0.5 pounds Italian sausage (mild or spicy, casings removed)
- 1 cup Breadcrumbs
- 0.25 cup Milk
- 0.5 cup Parmesan cheese (grated)
- 2 Eggs
- 3 cloves Garlic (minced)
- 0.5 cup Yellow onion (finely diced)
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1.5 cups Marinara sauce
- 1 cup Mozzarella cheese (sliced or shredded, optional)
Instructions
In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, milk, Parmesan cheese, eggs, minced garlic, diced onion, Italian seasoning, salt, black pepper, and chopped parsley. Mix everything together until well-combined, but don't overmix to avoid tough meatloaf.
Shape the meat mixture into a loaf shape that will fit comfortably into your slow cooker. Line the slow cooker with parchment paper or lightly grease it to prevent sticking.
Place the meatloaf into the slow cooker. Spread 1 cup of marinara sauce over the top of the meatloaf, reserving the remaining 0.5 cups for later.
Cover the slow cooker with the lid and cook on LOW for 6 hours, or until the internal temperature of the meatloaf reaches 160°F (71°C).
After 6 hours, carefully remove the lid. If using mozzarella cheese, sprinkle or layer it over the top of the meatloaf and cover for an additional 10-15 minutes, or until the cheese is melted.
Using the parchment paper or a spatula, carefully lift the meatloaf out of the slow cooker and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
Serve the meatloaf with the remaining marinara sauce spooned over the top, and garnish with additional chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
4401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.9 g | 381% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1414 mg | 471% | |
| Sodium | 10457 mg | 455% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 24.1 g | ||
| Protein | 320.9 g | 642% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3447 mg | 265% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 3472 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
