Slow Cooker
2 eggs
1 (16 ounce) jar Parmesan Alfredo sauce, divided
3 slices bread, finely diced
1 (9 ounce) package frozen chopped spinach, thawed, squeezed dry
1½ pounds lean ground beef
garlic salt and pepper to taste
garlic salt and pepper to taste
In large bowl, combine eggs and ½ cup Alfredo sauce. Mix well. Add bread and spinach. Mix well. Add ground beef, garlic salt and pepper to taste. Gently mix.
In bottom of slow cooker sprayed with non-stick cooking spray, shape meat mixture into a loaf, mounded so it does not touch the sides. Cover. Cook on high 4 to 5 hours or low 8 to 9 hours. Remove from slow cooker. Heat remaining Alfredo sauce. Serve sauce with meatloaf. Makes 5 to 6 servings.
I
f you have not used your slow cooker to make a meatloaf before you should give it a try. A big complaint that people have about meatloaf is that it is dry. If you make it in the slow cooker, it will the moist and tender every time you make it.
This recipe is a new twist on a good old comfort food standby. The creamy Alfredo sauce is a nice change from the usual ketchup topped meatloaf.
f you have not used your slow cooker to make a meatloaf before you should give it a try. A big complaint that people have about meatloaf is that it is dry. If you make it in the slow cooker, it will the moist and tender every time you make it.
This recipe is a new twist on a good old comfort food standby. The creamy Alfredo sauce is a nice change from the usual ketchup topped meatloaf.
My husband Stan is not a big cooked spinach fan, so when I first made this recipe he only took a small slice. After his first bite he went back for seconds and probably would have gone back for thirds if our foreign exchange girls hadn't clean it out.
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