a large white serving dish with Italian meatloaf served on a bed of spaghetti
Print

Italian Meatloaf

Italian Meatloaf tastes exactly like a giant meatball served on a plate of spaghetti. This easy weeknight recipe combines ground beef, parmesan, seasonings, and bread crumbs, all smothered in marinara sauce, and cooked in the crock pot.
Course Dinner, Gluten Free dinner
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 271kcal
Author Melissa Erdelac

Ingredients

  • 3 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1 cup freshly grated Parmesan
  • 1/2 cup bread crumbs, regular or gluten free*
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 pounds lean ground beef
  • 2 cups homemade or good quality jarred marinara sauce (can use additional for serving)
  • spaghetti, regular or gluten free, for serving

Instructions

  • Fold a 2-foot length of aluminum foil in half lengthwise. Place the foil in the slow cooker in the lengthwise direction, pressing along bottom and sides. Roll over the excess foil to make "handles" for lifting when the meatloaf is done. (See picture in "How to Make Italian Meatloaf")
  • In a large bowl place eggs, garlic, Parmesan, bread crumbs, parsley, salt, and pepper. Whisk to combine. Add ground chuck and mix throughly with spoon or hands until mixture is evenly incorporated.
  • Shape it into a loaf and carefully place in the slow cooker on top of foil. Pour 2 cups of marinara over the top.
  • Cover and cook on HIGH for 3 hours or until thermometer reads 165-170ºF.
  • Carefully lift meatloaf out of slow cooker with handles and place on platter to serve with extra marinara. Cut into slices and serve with pasta, if desired.

❉DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!❉

    Video

    Notes

    Making Gluten Free Breadcrumbs - Easy and Cheap!

    Don't spend extra money on pricey gluten free breadcrumbs. I always have a supply in my freezer for recipes such as meatloaf, breading for chicken, or gratins by doing the following:
    1. Instead of throwing gluten free bread heels away, save them in a freezer bag.
    2. Once you have a stash saved, it's time to make breadcrumbs. Throw the partially thawed heels in a food processor and process until finely ground.
    3. Spread breadcrumbs on a baking sheet and bake at 425ºF for 15 minutes, stirring 1-2 times, until toasted and brown.
    4. Allow breadcrumbs to cool completely and then store back in freezer bag.

    Nutrition

    Calories: 271kcal | Carbohydrates: 9g | Protein: 32g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 1106mg | Potassium: 652mg | Fiber: 1g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 7mg | Calcium: 192mg | Iron: 4.2mg