Ingredients

The following ingredients have 8 Servings
  • 1 cup onion (chopped)
  • 1-2 tablespoons olive oil
  • 2 teaspoons minced garlic (about 4 garlic cloves)
  • 1 1/2 pounds ground chuck
  • 1/2 pound ground mild or hot Italian sausage
  • 7.5- oz jar sun-dried tomatoes in oil (drained and chopped)
  • 3/4 cup Italian breadcrumbs
  • 3/4 cup Parmesan cheese (grated)
  • 1 egg
  • 1/4 cup fresh basil (chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 large onion (sliced)
  • 1/2-3/4 cup your favorite marinara

Instruction

  • Heat olive oil in a medium skillet. Place chopped onion in oil and sauté for 3-4 minutes or until lightly browned. In the last minute, add garlic.
  • In a large bowl, combine onion-garlic mixture with beef, sausage, sun-dried tomatoes, bread crumbs, cheese, egg and seasonings.
  • Mix with hands and shape into a loaf that will fit into your crockpot.
  • Slice a large onion with enough slices to cover bottom of crockpot. Lay in bottom then pour 1/2 cup water on top.
  • Cut a piece of parchment paper larger than the meatloaf and place underneath. It should be large enough to aid in lifting the meatloaf out of the crockpot when it is done.
  • Lower meatloaf into crockpot. Spread with marinara.
  • Cover and cook on low for four hours.
  • When ready to serve, lift out of crockpot holding the ends of the parchment sling. Tilt slightly over sink and drain any liquid that has accumulated underneath.
  • Place on platter and let rest 10 minutes before slicing.