Are you looking for a great crock pot meatloaf recipe? This Crock Pot Meatloaf Parmesan is a HUGE hit at our house for family dinner and it is also great for folks who are trying to eat low carb!
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Cris here.
Today is one of those days that I get to share a recipe that I am so stinkin’ excited about. I LOVE this recipe and more importantly, my family loves this recipe AND the leftovers. Miss Add calls it MEAT-zza (her version of Meatloaf Pizza). Check out Mikey’s video about it!
I have been wanting to try to make a low carb meatloaf in the crock pot for ages but frankly, I am very picky about my meatloaf, so I wasn’t sure how I wanted to go about it. T hen I came across a marinara meatloaf in The Complete Low-Carb Cookbook and it got me thinking. I loved the way George Stella used Parmesan cheese as the binder, so I gave my own version a go in my slow cooker. The results were fantastic! We have made this several times and everyone fights over the leftovers!
Crock Pot Meatloaf Parmesan Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
Ingredients for Crock Pot Meatloaf Parmesan
- 2.25 lbs Lean Ground Beef
- 15 oz Pizza Sauce, divided
- 2 Tablespoons Dried Minced Onion (or Freeze Dried Shallots)
- 2 teaspoons Minced Garlic (I used freeze dried)
- 2 Tablespoons Dried Bell Peppers (or 1/4 cup fresh)
- 1 1/2 teaspoon Pizza Seasoning (or Italian Seasoning)
- 3/4 Cup Shredded Parmesan
- 2 Eggs
- Salt and Pepper to Taste
- 1 1/2 Cups Shredded Mozzarella
How to Make Meatloaf Parmesan in a Slow Cooker
- In a large bowl mix together 1 cup of the pizza sauce with meat, onion, garlic, peppers, parm, eggs and seasonings. I like to use my VERY favorite food chopper to mix up my meatloaf.
- Spray a 7 or 6 quart slow cooker with cooking spray and pat meat down into the crock, making sure the center is pressed down more than the outer edges.
- Cover and cook on high for 2 hours.
- With a spatula, push extra oil from top of meatloaf off to sides.
- Pour remaining pizza sauce on top of the meatloaf and top with cheese.
- Cover with lid for a few minutes until cheese melts.
Notes on Crock Pot Meatloaf Parmesan:
- Using lean ground beef for this recipe is important because the meat will shrink up and the fat will pool around the outside of your loaf. If you use a higher fat beef, your loaf will be a lot smaller and you will have a lot more excess oil around the outside.
- Once your meatloaf is done, lift slices out of oil and store leftovers in a sealed container in the fridge for up to 3 days.
- This recipe was inspired by an oven recipe we found in George Stella’s Cookbook: The Complete Low Carb Cookbook
- We estimated this recipe to be 370 calories per serving with 7 net carbs using the ingredients we chose. As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Meatloaf Parmesan
Crock Pot Meatloaf Parmesan
Ingredients
- 2.25 lbs Lean Ground Beef
- 15 oz Pizza Sauce , divided
- 2 Tablespoons Dried Minced Onion (or Freeze Dried Shallots)
- 2 teaspoons Minced Garlic (I used freeze dried)
- 2 Tablespoons Dried Bell Peppers (or 1/4 cup fresh)
- 1 1/2 teaspoon Pizza Seasoning (or Italian Seasoning)
- 3/4 Cup Shredded Parmesan
- 2 Eggs
- Salt and Pepper to Taste
- 1 1/2 Cups Shredded Mozzarella
Instructions
- In a large bowl mix together 1 cup of the pizza sauce with meat, onion, garlic, peppers, parm, eggs and seasonings. I like to use my VERY favorite food chopper to mix up my meatloaf.
- Spray a 7 or 6 quart slow cooker with cooking spray and pat meat down into the crock, making sure the center is pressed down more than the outer edges.
- Cover and cook on high for 2 hours.
- With a spatula, push extra oil from top of meatloaf off to sides.
- Pour remaining pizza sauce on top of the meatloaf and top with cheese.
- Cover with lid for a few minutes until cheese melts.
Notes
- Using lean ground beef for this recipe is important because the meat will shrink up and the fat will pool around the outside of your loaf. If you use a higher fat beef, your loaf will be a lot smaller and you will have a lot more excess oil around the outside.
- Once your meatloaf is done, lift slices out of oil and store leftovers in a sealed container in the fridge for up to 3 days.
- This recipe was inspired by an oven recipe we found in George Stella's Cookbook: The Complete Low Carb Cookbook
- We estimated this recipe to be 370 calories per serving with 7 net carbs using the ingredients we chose. As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
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The recipe sounds good. If I made it this is what I would do. Place two slices of bread on foil that has been sprayed with cooking spray then put the meat on top when it was done lift the foil out and there would be no fat. Discard the bread as you slice it.
This sounds really yummy. All that cheese and me being a cheese head. I can’t wait to try this one. We also love meat loaf and last week I made a mac & cheese meat loaf (macaroni inside the meat loaf along with cheese and a white cheese sauce for the gravy) so this will be just as good. I’ll let you know when we make it.
Wouid you please put some recipes for a 3.5 crock pot as a lot of your readers must be seniors with 1 person family homes
Thank you