Savory Slow Cooker Meatloaf

Monday, March 15, 2010

I purchased this cook book, Now and Later, at a Weight Watchers meeting when the books were on sale for half price! I actually forgot about this cook book until my Weight Watcher's leader was discussing what a delicious recipe this slow cooker meatloaf was so I dug out this cook book and gave the recipe a try. This recipe was really good. It was very moist and you could not even taste the added carrots and spinach in the meatloaf. The best part about this cook book is how it uses the leftovers from one recipe to make another different recipe, hence the title Now and Later. Below is a photo of the meatloaf in the slow cooker when it just got done. This a very yummy recipe and I would definitely make it again. Maybe next time I will try it from the oven.


Make This:

Savory Slow Cooker Meatloaf
Weight Watchers Now & Later

Ingredients:
1 pound lean ground beef
1 pound ground skinless turkey
10 oz frozen chopped spinach, thawed and squeezed dry
3/4 cup seasoned bread crumbs
1/2 cup shredded carrots
1 small onion, finely chopped
2 large eggs, lightly beaten
6 tablespoons ketchup, divided
1 tablespoon + 1 teaspoon dijon mustard (divided)
1 tablespoon worcestershire sauce
1/2 teaspoon salt

Directions:
Mix the beef, turkey, spinach, bread crumbs, carrots, onion, eggs, 3 tablespoons of ketchup, 1 tablespoon mustard, worcestershire sauce, and salt in a large bowl. Form a 7 inch round loaf. Place loaf in a 5 or 6 quart slow cooker.

Mix the remaining 3 tablespoons of ketchup and 1 teaspoon of mustard in a small bowl. Spread over the top of the loaf. Cover and cook until an instant read thermometer inserted into the center of the loaf registers 160 degrees F, 3 - 4 hours on high or 6 - 8 hours on low.

Transfer the meatloaf to a cutting board and let stand 10 minutes. Cut the meatloaf crosswise in half. Transfer one half to a container and let cool. Cover and refrigerate up to 4 days for later use in "Spaghetti and Meatballs". Cut the remaining half of meatloaf into 8 wedges.

Servings: 4  plus leftovers (2 slices)   Calories: 246   Fat: 3g   Fiber 2g   Points:   5


Then This:

Spaghetti and Meatballs
Weight Watchers Now & Later

Ingredients:
1/2 pound whole wheat angel hair pasta
Reserved cooked "Savory Slow Cooker Meatloaf", cut into 1 inch meatball size cubes
2 cups fat free marinara sauce

Directions:
Cook the pasta according to the package directions, omitting the salt if desired.

Meanwhile, bring the meatballs and marinara sauce to a boil in a large skillet. Reduce the heat, cover and simmer, stirring occasionally, until the meatballs are hot, 10 minutes.

Transfer the pasta to a large bowl. Spoon the meatballs and sauce over pasta.

*If you prefer to make a meaty sauce rather than the "meatballs" for this recipe, crumble the meatloaf into the marinara sauce and simmer until heated thoroughly.

Servings: 6 (generous 3/4 cup pasta with 2/3 cup meatballs and sauce)   Calories: 327   Fat: 7g  
Fiber: 5g   Points: 6  

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