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Photo of Slow cooker pork and spinach meatloaf by WW

Slow cooker pork and spinach meatloaf

Total Time
3 hr 25 min
20 min
3 hr 5 min
Thought the oven was the only way to prepare meatloaf? This slow cooker version cooks for six hours topped with a tomato and chilli relish making the loaf more tender and flavourful. It’s a great way to get more veggies and protein into your day so why not give it a go this winter.


Baby spinach

80 g

Lean pork mince

500 g

High fibre white bread

3 slice(s), to make 105g of breadcrumbs

Artichoke hearts, canned, rinsed, drained

300 g, finely chopped

Roasted capsicum, not in oil

125 g, finely chopped

Brown onion

1 medium, grated

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Fresh thyme

1 tbs, leaves

Sweet chilli relish

¼ cup(s), (60g)

Tomato sauce (ketchup)

1 tbs


  1. Place spinach in a heatproof bowl and cover with boiling water. Set aside for 2 minutes. Drain and rinse under cold water. Using your hands, squeeze as much moisture from spinach as possible. Finely chop and place in a large bowl.
  2. Add mince, breadcrumbs, artichoke, capsicum, onion, rind, lemon juice, thyme and 2 tablespoons relish to spinach. Mix until well combined.
  3. Shape mince mixture into a 20cm x 10cm loaf and place in a 4.5 litre (18-cup) slow cooker. Combine remaining relish and tomato sauce in a small bowl. Spoon over top of meatloaf. Cook, covered, on high or 3 hours (or low for 6 hours). Serve.


SERVING SUGGESTION: Salad of rocket leaves, cherry tomatoes and Lebanese cucumber, plus steamed baby (chat) potatoes. TIP: IN THE OVEN If you don’t have a slow cooker, preheat oven to 180°C or 160°C fan-forced and bake meatloaf on a baking tray lined with baking paper for 40–45 minutes or until cooked through.