The moistened crumbs add liquid to the meat loaf, keeping it juicy. Note: This recipe is designed for a 5- to 6-quart (5 to 6L) slow cooker.
Recipe reprinted from the Canadian Living Slow Cooker Collection. For more recipes, visit CanadianLiving.com.
Italian Meat Loaf
Line bottom and side of slow cooker with heavy-duty or double thickness foil; set aside. In bowl, stir bread crumbs with milk; let stand for 10 minutes.
Meanwhile, in skillet, heat oil over medium heat; fry onions, garlic and oregano, stirring occasionally, until golden, about 6 minutes.
In large bowl, whisk eggs. Add sun-dried tomatoes, parsley, Parmesan cheese, salt, pepper, bread crumb mixture and onion mixture. Combine with wooden spoon. Mix in veal and pork, using hands if necessary. Place in centre of prepared slow cooker; shape into loaf.
Cover; cook on low until thermometer registers 170°F (75°C), 6 to 8 hours.
Sprinkle loaf with cheese; sprinkle parsley and sun-dried tomatoes down centre. Cover; cook on high until cheese is melted, 5 minutes. Using foil as handles, life out of slow cooker. Let stand on cutting board for 5 minutes, letting fat drain off onto foil. Transfer to cutting board and slice.