Instructions
1. Combine the Ingredients:
In a large bowl, add the ground meat, Parmesan cheese, breadcrumbs, milk, onion, garlic, egg, parsley, oregano, basil, salt, and pepper. Using your hands or a fork, mix gently until just combined. Avoid overmixing, as this can make the meatloaf dense.
2. Shape the Loaf:
Form the mixture into an oval or rectangular loaf shape, roughly the size of your slow cooker insert. Create a “sling” by laying two large pieces of aluminum foil crosswise on your counter. Place the formed meatloaf in the center. This foil sling will allow you to lower the loaf into the pot and lift it out easily once cooked.
3. Slow Cook:
Gently lower the meatloaf into the slow cooker using the foil sling. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The meatloaf is done when a meat thermometer inserted into the center reads 160°F (70°C).
4. Add the Topping (Optional):
About 30 minutes before the end of the cooking time, carefully spread the marinara sauce over the top of the meatloaf. Recover and let it finish cooking, allowing the sauce to heat through.
5. Rest and Serve:
Once cooked, use the foil sling to carefully lift the meatloaf out of the slow cooker and onto a cutting board. Let it rest for 10 minutes before slicing. This crucial step lets the juices redistribute, ensuring a moist and tender result.
Chef’s Tip: For a beautiful finish, place the sliced meatloaf under the broiler for 2-3 minutes after cooking to caramelize the top. Serve with a simple Greek salad or roasted vegetables for a complete Mediterranean feast
ADVERTISEMENT
