Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Pepperoni Pizza Meat Loaf
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- #87885
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 1/4 pound ground beef
1 cup marinara sauce
1/2 cup roasted red peppers, sliced
1/2 cup shredded Italian 6-cheese blend
1/2 cup Italian seasoned bread crumbs
1/2 cup chopped onion
16 slices pepperoni (half the slices diced)
1 egg
2 teaspoons minced garlic
1/4 teaspoon salt
directions
In bowl, mix beef, 1/2 cup sauce, 1/4 cup each peppers and cheese, bread crumbs, onion, diced pepperoni, egg, garlic, salt until blended.
Pat mixture over bottom of slow cooker. Spread top with 1/4 cup sauce. Cover and cook on low 6 hours.
Spread with remaining sauce, sprinkle with remaining cheese, then top with remaining pepperoni and peppers, cover and cook 5 minutes or until cheese melts.
Sprinkle with basil leaves, place on plate and cut into wedges.
added by
wilbur
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 8, 2012
One of my issues with making meatloaf in the crockpot is what ground beef to use. If you use too fatty a grind, there is tons of nauseating grease that the meat sits in for hours. If you use too lean a grind, the meatloaf is dry and coarse. I used a leaner grind of sirloin and sure enough, it was dry. The flavor, however, I thought was quite good and very "pizza" like.