Crock Pot Meatloaf

As a working mom, I face the challenges of putting a good meal on the table every night that is not too time consuming. I really like using the crock pot and typically drag it out once a week. One of the best dinners I produce is the recipe below. I usually add a salad and mixed fruit as side dishes to the meatloaf and voila-dinner is served.

¼ cup ketchup
1½ teaspoons vinegar (I used balsamic vinegar)
¼ cup finely chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 cup fresh gluten-free bread crumbs
1 large onion, finely chopped
2 medium carrots, finely chopped (good way to get in veggies w/out too much hassle from the kids!!)
2 medium zucchini, finely chopped
1 teaspoon dried thyme
1 tablespoon crushed garlic (feel free to leave out if you are not a garlic fan!)
½ teaspoon salt
½ teaspoon pepper
2½ pounds ground beef (or you can substitute dark ground turkey)
2 feet parchment paper, folded in half length-wise.

In a large bowl, combine ketchup, vinegar, parsley, eggs and bread crumbs. Let stand for 5 minutes. Add chopped onion, carrots, zucchini, seasonings and ground meat. Mix well with your hands. Mixture will be moist.

Line the bottom and sides of your crockpot with parchment paper. Shape the meatloaf and set onto the parchment. (Form the meatloaf so that it sits on the parchment paper only.) Have the parchment paper extend beyond the meatloaf for ease in removing the cooked meat. Fold excess paper over the top of the loaf before placing the lid on the crockpot.

Cover and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours. Remove meatloaf from pot using parchment paper.
Let meatloaf rest for 15 minutes before slicing. For thin slices to use in a meatloaf sandwich, refrigerate meatloaf overnight.