Name: Spinach Meatloaf
Ingredients: 1 tablespoon olive oil; 2 slices soft bread, crusts removed and reserved, torn into pieces (about 1 cup/60 g); Freshly ground black pepper; 2 teaspoons salt; 2 large eggs; ½ cup (120 ml) milk; 1 large carrot, peeled and cut into ⅛-inch (3-mm) cubes; ¼ cup (13 g) chopped fresh parsley; 1 (10-ounce/283-g) package frozen chopped spinach, thawed and squeezed dry; ½ teaspoon ground fennel (optional); 4 sticks celery, cut to the width of your cooker; 2 pounds (910 g) ground meat (I like half lean beef, a quarter pork, and a quarter turkey)

Preparation info

Difficulty
Medium

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Meatloaf is one of those comfort foods I fall back on every couple of months; the only problem with it is that a decent-size one (hello, leftovers) takes forever to bake in the oven—always longer than I expect, which doesn’t work very well for weekdays, exactly when I tend to want comforting meals. I’ll admit I was surprised to discover only recently that an excellent old-school meatloaf can be made in a slow cooker. The top doesn’t get as browned and crusty as it does in the oven, b