Sun-Dried Tomato-Basil Meatloaf Recipe
Classic comfort food meatloaf on the menu even on the busiest of weeknights thanks to our new slow-cooker method. Sun-Dried Tomato-Basil Meatloaf is a flavorful main dish that the whole family will love. Italian sausage and sundried tomatoes spice up the ground chuck. A slather of ketchup on top is a classic touch that we knew better than to mess with. Serve beside a pillowy mound of mashed potatoes and a pile of peas for a traditional menu that will bring back delicious childhood memories. The recipe will cook for about four and a half hours, but only takes about 20 minutes of hands-on time. After removing the meatloaf from the slow cooker, let it stand for 10 minutes before serving.
- 1 cup finely chopped onion
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2/3 cup chopped drained sun-dried tomatoes in oil, divided
- 1 1/2 pounds ground chuck
- 1/2 pound mild Italian sausage
- 3/4 cup soft, fresh breadcrumbs
- 3/4 cup (3 oz.) freshly shredded Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- Parchment paper
- 1 large onion, halved and cut into 3/4-inch-thick slices
- 1/2 cup ketchup
How to Make
Sauté onion in hot oil in a medium skillet over medium-high 4 minutes or until tender. Add garlic; sauté 1 minute. Transfer to a bowl; cool slightly.
Add 1/2 cup sun-dried tomatoes, beef, and next 7 ingredients to bowl; combine gently with hands. Shape mixture into an 8- x 4-inch loaf. Cut a 10- x 16-inch rectangle of parchment paper. Place loaf in center of parchment paper to create a sling. Pour 1/2 cup water into bottom of a 5- or 6-quart oval slow cooker. Arrange onion slices side by side in center of slow cooker; lower meatloaf onto onions using parchment as handles.
Place remaining sun-dried tomatoes and ketchup in a miniature food processor; process until well blended and sun-dried tomatoes are finely chopped. Spread mixture over meatloaf. Cover and cook on LOW for 4 hours or until a meat thermometer registers 160°. Lift loaf from slow cooker, using parchment sides as handles and draining any liquid into slow cooker. Let stand 10 minutes before serving.