I am not usually a fan of meatloaf, but this Dump ‘n’ Go Italian Meatloaf recipe changed my mind. It is packed with flavor, has a nice Italian twist to it, and the fact that it’s so easy to make is just an added bonus. I’m all about convenience, especially when it comes to cooking!

This Dump ‘n’ Go Italian Meatloaf recipe allows me to enjoy the deliciously rich taste of a home-cooked meal without having to spend hours in the kitchen — that’s a win in my book! As a cook who likes to try new things, I also appreciate that this recipe is easily adaptable. It’s the perfect meal for using up my zucchinis!

This Dump ‘n’ Go Italian Meatloaf is distinct in a few key ways. It’s flavored with traditional Italian herbs and spices, and you can definitely taste the difference! The heartiness is given a depth of flavor, and if not because of this recipe, I seriously would’ve never known that meatloaf could be so good. I kid you not. You will want to make this dish again and again.

I love how flavorful and versatile it is, yet it only requires a few ingredients. It’s the perfect recipe for busy weeknights when I don’t have much time to cook. My family never complains, either, because it’s always a good time for something Italian. Plus, it’s also great for meal prep! I always make a double batch and freeze the leftovers for another day. I’m all for dump ‘n’ go recipes that make my life easier, and this Dump ‘n’ Go Italian Meatloaf is definitely one of them.

Dump ‘n’ Go Italian Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe has no muss and fuss and lets you savor meatloaf with all of the flavors of traditional Italian herbs and spices.

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: Serves 6
• Category: Entrées

Ingredients

Scale 1x2x3x

• 2 pounds lean ground sirloin
• 2 large eggs
• 1 zucchini, grated and excess liquid squeezed out
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup fresh parsley, finely chopped, plus extra, for garnish
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• Salt and pepper
• 1/2 cup jarred marinara sauce
• 1/2 cup shredded reduced-fat mozzarella cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Line the insert of a 6-quart slow cooker with aluminum foil. Coat the foil with cooking spray.
2. In a large bowl, combine the ground sirloin, eggs, zucchini, Parmesan cheese, parsley, garlic, oregano, onion powder, and salt and pepper to taste.
3. Carefully transfer the mixture into the slow cooker and form it into an oblong-shaped loaf, setting it on top of the aluminum foil.
4. Cover and cook for 6 hours on Low or for 3 hours on High. When you have 15 minutes left, turn off the heat and unplug the slow cooker. Remove the cover and spread the marinara sauce over the top of the meatloaf. Sprinkle the cheese on top of the sauce and replace the cover. Allow the meatloaf to sit for 5 to 10 minutes or until the cheese has melted.
5. Lift the foil to remove the meatloaf. Transfer the loaf to a serving platter and garnish with fresh parsley. Slice and serve.

What do you think of this recipe? Have you tried it? Or is there a different meatloaf recipe you would recommend? Let us know about it in the comments below.