Because no evaporation takes place, the crockpot makes an especially moist and tender meatloaf. The mushrooms add moisture as well.
2 (1 oz.) slices whole wheat bread
3/4 lb. ground round or ground turkey
1 1/2 cups sliced shiitake mushrooms
1/2 cup chopped fresh onion
1 teaspoon dried Italian seasoning
3/4 teaspoon salt
2 large eggs, lightly beaten
1 garlic clove, minced
2 tablespoons ketchup
1 1/2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper
1. Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef or turkey, shiitake mushrooms, onion, Italian seasoning, salt, eggs, and garlic in a large bowl. Shape meat mixture into a 9x6-inch loaf. Place loaf in electric slow cooker.
2. Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread mixture evenly over top of loaf. Cover with lid. Cook on LOW for 5 hours.
Yield: 6 servings (serving size: 4 ounces)
Source: Cooking Light, October 2003
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