A delightful twist on a classic comfort food, this Slow Cooker Mediterranean Herb Parmesan Meatloaf brings the warm, aromatic flavors of the Mediterranean right into your kitchen.
Combining savory ground meat with a harmonious blend of herbs, spices, and parmesan cheese, this dish offers a rich and satisfying meal that is both nostalgic and globally inspired.
Perfect for busy weekdays, using a slow cooker allows you to free up time while infusing the meatloaf with deep, robust flavors.
This recipe is superb for anyone looking to elevate their traditional meatloaf with a taste of the Mediterranean.
This Mediterranean Herb Parmesan Meatloaf pairs wonderfully with a variety of sides that complement its aromatic flavors.
Consider serving it with a fresh Greek salad featuring crisp cucumbers, juicy tomatoes, tangy feta, and olives for a refreshing contrast.
Roasted vegetables, such as bell peppers, zucchini, and eggplant, align beautifully with the dish’s herbaceous notes.
For a hearty option, a side of warm, buttery couscous or garlic mashed potatoes can balance the meal perfectly.
Slow Cooker Mediterranean Herb Parmesan Meatloaf
Servings: 6
Ingredients
1 1/2 pounds ground beef (or a mix of beef and pork)
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
2 cloves of garlic, minced
1 egg, beaten
2 tablespoons fresh parsley, chopped
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup marinara sauce (optional for topping)
Directions
1. In a large mixing bowl, combine the ground beef, grated Parmesan cheese, breadcrumbs, and milk.
2. Add in the finely chopped onion, minced garlic, beaten egg, fresh parsley, dried oregano, dried basil, salt, and black pepper.
Mix well until all ingredients are thoroughly incorporated.
3. Shape the mixture into a loaf and place it in a moderately-sized slow cooker.
4. If desired, spread a thin layer of marinara sauce over the top of the meatloaf for added flavor and moisture.
5. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, ensuring the meatloaf is cooked through and reaches an internal temperature of 160°F.
6. Once done, carefully remove the meatloaf from the slow cooker and let it rest for a few minutes before slicing.
How to Store
1. In the Refrigerator:
Let the meatloaf cool to room temperature.
Wrap slices tightly in foil or store in an airtight container.
Refrigerate for up to 4 days.
2. In the Freezer:
Wrap individual slices or the entire loaf tightly in plastic wrap, then foil, or place in a freezer-safe container.
Label with the date and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm in a 325°F (165°C) oven until heated through (about 15–20 minutes for slices).
3. For Meal Prep:
Portion into meal containers with sides like couscous or roasted veggies.
Store in the fridge for grab-and-go lunches or dinners throughout the week.
Tip: Add a spoonful of marinara sauce before reheating to restore moisture and boost flavor.
Variations
1. Ground Turkey or Chicken:
Swap the beef for leaner ground turkey or chicken for a lighter option—just be sure to use a binder like an extra egg or a splash more milk to keep it moist.
2. Add Chopped Sun-Dried Tomatoes or Olives:
Fold in a few tablespoons of chopped sun-dried tomatoes or kalamata olives for added Mediterranean flair.
3. Cheese Twist:
Replace Parmesan with crumbled feta for a tangy, creamy bite, or add a mozzarella center for a gooey surprise.
4. Spicy Kick:
Add a pinch of crushed red pepper flakes or a diced mild chili pepper to the mix for a subtle heat.
5. Veggie Boost:
Mix in finely chopped spinach, shredded zucchini (squeezed dry), or grated carrots for extra nutrition and color.
Tips for Success
Don’t Overmix: Overworking the meat can make the loaf dense. Mix just until everything is combined.
Use a Slow Cooker Insert or Foil Sling: This helps you lift the meatloaf out easily and keeps it intact.
Rest Before Slicing: Let the meatloaf rest at least 5–10 minutes before slicing so it holds its shape.
Check for Doneness: Use a meat thermometer—internal temp should reach 160°F (71°C).
Double for Later: This freezes beautifully—make two and freeze one for a busy weeknight.
Nutrition per Serving (1/6 of loaf):
Calories: 310–350
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 100mg
Sodium: 600–700mg
Carbohydrates: 10g
Sugars: 2g
Protein: 28g
Fiber: 1g
Key Nutritional Notes:
High protein content makes it satisfying and filling
Moderate fat levels can be lowered by using ground turkey or reducing cheese
Watch sodium if using salty Parmesan or added marinara sauce—opt for low-sodium versions if needed
Adding vegetables like spinach or zucchini will boost fiber and vitamins