Stuffed Meatloaf
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 large egg
- salt
- 1/2 pound ground beef
- 1/2 teaspoon worcestershire sauce
- 1 tablespoon ketchup
- freshly ground pepper
- 1/4 cup finely chopped onion
- 1 (8-ounce) can tomato sauce
- 1/4 cup seasoned breadcrumbs
- 4 small balls fresh mozzarella
- Carbohydrate 24 g(8%)
- Cholesterol 262 mg(87%)
- Fat 51 g(79%)
- Fiber 3 g(12%)
- Protein 51 g(102%)
- Saturated Fat 24 g(122%)
- Sodium 1541 mg(64%)
- Calories 761
Preparation 1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray and prepare the aluminum foil sling. 2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add ground beef and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf. 3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees. 4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Gather the four strips of the sling toward the center and lift to remove the loaf to a serving platter. Slide meatloaf off the foil with a spatula or knife. Serve warm. Reprinted with permission from Slow Cooking for Two by Cynthia Graubart, © 2013 Gibbs Smith
Preparation 1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray and prepare the aluminum foil sling. 2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add ground beef and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf. 3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees. 4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Gather the four strips of the sling toward the center and lift to remove the loaf to a serving platter. Slide meatloaf off the foil with a spatula or knife. Serve warm. Reprinted with permission from Slow Cooking for Two by Cynthia Graubart, © 2013 Gibbs Smith
