Cook it the crock pot on high 2 to 2 1/2 hours or low for 5-6 hours. Or until juices run clear. Internal temp of 160-165 degrees. Turn crock pot to high. Top the meat loaf with the parmesan cheese cook 15-20 min until cheese melts. Turn off crock pot.
Remove meatloaf with the foil to a cutting board. Cut into slices and enjoy. Serve with mashed potatoes and salad or veggie of your choice.
2 lbs ground beef (not too lean)
1 lb ground turkey breast
2 c plain bread crumbs
1 pkg baby bell mushrooms, sliced
1 green pepper (or any other color), diced very fine
2-3 banana peppers, thinly sliced
2-3 jalapenos, thinly sliced (as many or few as you wish), maybe be omitted if you choose
1 sm jar chopped pimentos w/juice
¼-½ of a 12oz jar of Mezzetta Napa Valley Bistro pitted Kalamata olives (marinated w herbs & napa valley cabernet), sliced plus juice from the jar
1 teaspoon italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Olive oil
2 Tbsp butter
Dash of worcestershire sauce
1 small can tomato sauce
¼ cup grated parmesan cheese
No nutrition information available
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.
Sauté mushrooms in ½ Tbsp olive oil plus 2 Tbsp butter until soft and browned over med-high heat. Once browned move all mushrooms to outside edge of pan in a circle. Turn down too low heat add banana peppers, jalapenos, pimentos plus juice, Italian seasoning, salt and black pepper and remaining ½ Tbsp olive oil. Cook them until soft. Turn off and set aside to cool.
In a large mixing bowl mix together ground beef, ground turkey, bread crumbs, eggs, cooled sautéed mushroom/peppers/pimentos mixture, Olives plus olive juice, dash of worcestershire sauce, ½ of the can tomato sauce.
Form into a loaf shape and place in large crock-pot, I use the oval type. Spread over the top of the meatloaf the remaining ½ can of tomato sauce.
Cook it the crock pot on high 2 to 2½ hours or low for 5-6 hours. Or until juices run clear. Internal temp of 160-165 degrees. Turn crock pot to high. Top the meat loaf with the parmesan cheese cook 15-20 min until cheese melts. Turn off crock pot.