Slow cooker pork and spinach meatloaf
4
Points®
Total time: 3 hr 25 min • Prep: 20 min • Cook: 3 hr 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.