How long does meatloaf last in the refrigerator?

If properly stored in an airtight container in the fridge, meatloaf will stay good for 3 to 4 days. You can also extend its shelf life by freezing the slices individually.

What should the internal temperature of cooked meatloaf be?

If using a meat thermometer, the internal temperature should read 160ºF once it's fully cooked and safe to eat.

How do you remove excess water from zucchini?

To make sure you're getting as much water out of the zucchini as possible, spread the shredded zucchini out on a paper towel-lined plate. Sprinkle all of the zucchini with salt and let it sit for about 10 minutes (salt helps draw moisture out). Squeeze water out from zucchini and pat dry. If it's too salty, rinse under cold water first.

Crock-Pot Italian Zucchini Meatloaf

Description

Healthy and simple CrockPot Italian Meatloaf recipe with shredded zucchini in it, gluten-free, low carb and grain free.

Ingredients

Units Scale

For Meatloaf:

2 lbs ground beef or bison, extra lean
2 eggs, large
1 cup zucchini, shredded and liquid squeezed out (with hands)
1/2 cup Parmesan cheese, grated
1/2 cup Italian parsley, finely chopped
4 garlic cloves, crushed
3 tbsp balsamic vinegar
1 tbsp oregano, dry
2 tbsp minced dry onion or onion powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
Cooking coconut oil spray

For Topping:

1/4 cup ketchup, low sodium (organic)
1/4 cup Mozzarella cheese, low fat
2 tbsp Italian parsley, chopped

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Instructions

Prepare Meatloaf:

In a large bowl, add all ingredients for meatloaf and mix thoroughly with your hands to combine.
Line the bottom of a large slow cooker with double folded aluminum foil, criss cross. Make sure to make the flaps, so it will be easy for you to lift the meatloaf once it’s ready. Spray the bottom with cooking spray.
Place the mixture in crockpot and using your hands shape it into meatloaf. Cover and cook on Low for 6 hours or on High for 3 hours.

Top Meatloaf:

Spread ketchup on top of meatloaf and sprinkle with cheese. Cover and cook until cheese is melted, about 5 minutes. Remove meatloaf from the slow cooker, garnish with parsley, cut into 10 slices and serve warm with whole wheat spaghetti or quinoa. Any whole grain side would work.

Notes

Storage Instructions:

Refrigerate covered for 3-4 days or freeze in an airtight container for up to 1 month.

• Cholesterol: 97.5 mg
• Sodium: 310.9 mg
• Total Carbs: 3.4 g
• Dietary Fiber: 0.1 g
• Protein: 20.7 g
• WW Points+: 5

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1/10 meatloaf, 1 slice
Calories: 214
Fat: 12.4