Best Italian Meatloaf


  • garlic
  • butter
  • black pepper
  • Worcestershire sauce
  • chopped onions
  • molasses
  • dried thyme
  • salt
  • ground beef
  • egg
  • breadcrumbs (instead of breadcrumbs, you can replace 3 tablespoons of oat or almond flour or use 4 tablespoons of old-fashioned oat flakes)


  1. Cut 1 foot of aluminum foil in half lengthwise. fold each strip in half lengthwise to create two long strips.
  2. Place the foil strips on the bottom of the slow cooker or crock pot in a cross pattern.
  3. Cut the strips so that they are flush with the edge or under the edge so that they do not interfere with the lid of the slow cooker.
  4. Spray the foil and the slow cooker with non-stick spray.
  5. Professional tip: The reason I use foil is that the meatloaf can easily be lifted out of the bowl, leaving the oil behind.
  6. Cook chopped onions and a clove of garlic in a little butter in a small frying pan. When the onions start to soften, add the dried thyme, salt and black pepper.
  7. Professional tip: Cooking the vegetables in butter is the secret of a juicy and soft meatloaf.
  8. Pour the cooked onions and garlic into a large bowl and add 1/2 pound of ground beef.
  9. To the beef, add Worcestershire sauce, an egg and breadcrumbs, almond flour or oatmeal to help hold it together.
  10. Combine the ingredients, shape the meat into a round or oval shape and put the meatloaf in your slow cooker.
  11. Cook the meatloaf over low heat for 6 hours.
  12. When you have about 30 minutes left to cook, mix 1/4 cup ketchup combined with 1 tablespoon of molasses and place the mixture on top of the meatloaf.
  13. Put the lid back on the slow cooker and cook for another 30 minutes.

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