Food and Recipes Slow Cooker Recipes Slow Cooker Tomato-Basil Meatloaf Recipe 4.5 (4) 4 Reviews Classic comfort food meatloaf even on the busiest of weeknights? It's possible thanks to our new slow-cooker method. Our Slow-Cooker 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. By Southern Living Editors Published on January 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 20 mins Total Time: 4 hrs 30 mins Yield: 6 to 8 serves Ingredients 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 Directions 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. Rate it Print