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–+ servings

Slow-Cooker Italian Meatloaf with Mozzarella and White Bean Ragù

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Rett Main Course
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup Italian breadcrumbs
  • 1 large egg
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 1/2 cup chicken broth
  • Salt and black pepper
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • In a large bowl, combine the ground beef, 1/2 cup of the mozzarella, breadcrumbs, egg, oregano, basil, half the onion, and half the garlic. Add a pinch of salt and pepper. Mix until just combined, then shape into a loaf that will fit in your slow cooker.
  • Place the meatloaf in the center of the slow cooker. Scatter the remaining onion and garlic around it.
  • Add the cannellini beans, diced tomatoes, and chicken broth to the slow cooker. Season the bean mixture with salt and pepper and stir gently to combine.
  • Cover and cook on low for 6 hours, until the meatloaf reaches an internal temperature of 160 degrees.
  • Sprinkle the remaining 1/2 cup mozzarella over the meatloaf. Cover again and cook for 10 more minutes until the cheese melts.
  • Slice the meatloaf and serve it with the white bean ragù. Top each portion with chopped parsley.

merknader

Stir the ragù well before serving so the beans pick up more tomato flavor. If the mixture looks too thin at the end, remove the lid for the last 30 minutes to let it thicken. Leftovers reheat nicely in a skillet with a splash of broth to loosen the beans.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Mixing Bowl, Knife