Low Carb Slow Cooker Meatloaf

Low carb slow cooker meatloaf  is one of my favorite low carb dinner recipes! It has great Italian flavor and uses a special low carb ingredient, zucchini, to replace the often-used bread crumbs that are seen in most meat loaf recipes.

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Low Carb Slow Cooker Meatloaf Recipe, from @itsyummi - This low carb recipe uses a special ingredient instead of bread crumbs to make it a low carb dinner that tastes just like the comfort food you grew up eating.

I can’t believe that I’m turning a half century old this Thursday!  They say you’re only as old as you feel, but since my body is falling apart, I think I’ll avoid thinking about how old I feel and focus on the age!  Bring on those 50 candles and let’s have a bonfire. If nothing else, it will help get rid of the polar vortex. 😉

To make sure that this 50th birthday celebration is one that none of us will soon forget, I invited a few of my awesome blogging friends to help me celebrate. Here’s who I currently love more than bacon:

THE BLOGGERS

Gillian – The Haas Machine
Libby – Lemony Thyme

The girls are crafting up delicious, birthday themed dishes on their blogs this week. Today’s recipe is nothing short of amazing.

Bernadette from Rants from My Crazy Kitchen made me Bacon, Jalapeno, and Monterey Jack Tamale Bites!  Oh yeah. She said bacon!

Bacon Jalapeno Monterey Jack Tamale Bites - delicious appetizer recipe!

My low carb slow cooker meatloaf recipe came out of the e-cookbook, “30 Clean Quick Dinner Recipes“, written by Olena at iFoodReal.

Disclosure: I received a free copy of the eBook from Olena, but this review is 100% from my heart and in my own words.

I’ve purchased quite a few e-cookbooks over the years. Some are well written, but most of them are mediocre at best.  Poor photos (or none at all), grammatical errors, poor design, or just overpriced. Overall, a poor value for the investment.

Thankfully, that is not the case with this ebook.  The photos in the book are gorgeous, and Olena’s recipes have complete nutritional information, including Weight Watchers Plus points.  Very impressive!
All 30 recipes in the book are in an easy-to-read layout, with regular, every day ingredients that you can easily find at a grocery store.  I can honestly say that’s not always the case with healthy food recipes. I once found a whole/raw food recipe that called for a $14 bottle of some strange thickening agent that I couldn’t afford, let alone pronounce the name of.  No thanks 🙂

I am in love with Olena’s low carb slow cooker meatloaf recipe.

To bind the low carb meatloaf together, you will use shredded zucchini instead of bread crumbs.

That step alone eliminates several grams worth of carbs. Such a smart choice!

Low Carb Slow Cooker Meatloaf Recipe | easy slow cooker recipe | meatloaf recipes | low carb dinner | crockpot recipes | kid friendly

 

Low Carb Slow Cooker Meatloaf Recipe, from @itsyummi - This low carb recipe uses a special ingredient instead of bread crumbs to make it a low carb dinner that tastes just like the comfort food you grew up eating.

Cooking Tips for making this Low Carb Slow Cooker Meatloaf:

For easy removal of the meatloaf from the pan, Olena suggests lining the slow cooker with strips of aluminum foil.  That is such a helpful tip! I went ahead and used a large amount, assuring that the meat had a nice bed to cradle into.  I sprayed the foil with some olive oil to prevent the meat loaf from sticking, and it worked like a charm.

NOTE: The zucchini in the meat loaf mixture makes it very loose compared to a traditional meatloaf mixture. Be careful when you’re transferring the uncooked mixture into the slow cooker so that it doesn’t fall apart before you have a chance to settle it in there.  

When I saw how wet the mixture was, I was convinced that it would never come together into a nice loaf. But I was wrong! I cooked it on high power for 2 hours and 45 minutes and the loaf was perfectly firm.

Here’s the recipe for Olena’s delicious meatloaf, written (with her permission) in my own words, of course (to avoid plagiarism).

After you make this low carb slow cooker meatloaf recipe, please come back and let me know what you think of it!

5.0 rating
1 reviews

Slow Cooker Low Carb Meatloaf Recipe

Prep Time 10 min Cook Time 3 hr Serves 8

This easy slow cooker Italian meat loaf is made with lean ground sirloin, freshly grated zucchini, and zesty Italian spices & herbs. Your family will LOVE this, and your kids will never know they're eating healthy vegetables!

Ingredients

  • Olive oil in a spritzer bottle, or non-stick cooking spray
  • 2 pounds extra lean ground sirloin (or bison)
  • 2 large eggs
  • 1 cup (about 1 medium size) 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 freshly minced garlic
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon dried oregano
  • 2 Tablespoons minced dry onion or onion powder
  • 1/2 teaspoon sea or Kosher salt
  • 1/2 teaspoon ground black pepper

FOR THE TOPPING

  • 1/4 cup ketchup or tomato sauce
  • 1/4 cup shredded or 2-3 slices mozzarella cheese
  • 2 Tablespoons fresh parsley chopped

Directions

  1. Line a large (6 quart or larger) slow cooker with strips of aluminum foil. Spray the foil with olive oil or non-stick cooking spray.
  2. In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected.
  3. Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker.
  4. Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted.
  5. To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!
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Thank you so much for visiting me today!


If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!

Oh, and if you’re looking for another healthier meatloaf recipe to try, check out this delicious looking turkey meatloaf from Melanie Makes.

Turkey Meatloaf from Melanie Makes

Slow Cooker Low Carb Meatloaf Recipe, from @itsyummi - This low carb recipe uses zucchini instead of bread crumbs to make it a low carb dinner that tastes just like the comfort food you grew up eating.
Slow Cooker Low Carb Meatloaf Recipe

Low carb slow cooker meatloaf has a healthy low carb ingredient to replace bread crumbs! Check it out! Weeknight dinner and SO good!

72 Replies to "Low Carb Slow Cooker Meatloaf"

  • comment-avatar
    Petra November 5, 2017 (5:46 am)

    So tried this meatloaf recipe today and it was so easy to make with little clean up after. Wasn’t able to take a pic of it as the kids (9, 6 & 1.5 yrs) devoured most of it! Kids have asked to have this again on a regular basis. Winning with this recipe!!

    • comment-avatar
      Becca November 5, 2017 (4:17 pm)

      Petra,
      Thank you for your wonderful comment. I am so happy to hear that your family enjoyed the meatloaf recipe!

  • comment-avatar
    Colleen October 26, 2017 (11:34 am)

    Could you please tell me the total calories, not k cal, per serving? Also what is a normal serving size? I am anxious to try this recipe.

    • comment-avatar
      Becca October 27, 2017 (7:36 am)

      Colleen, the recipe serves 8 people, so to get total calories, you would take the listed kcal per serving and multiply times 8, giving you a total calorie amount for the loaf of 2,336 kcals. Incidentally, The “calorie” we refer to in food is actually a kilocalorie. One (1) kilocalorie is the same as one (1) Calorie (upper case C). A kilocalorie is the amount of heat required to raise the temperature of 1 kilogram of water one degree Celsius.

  • comment-avatar
    Valerie July 24, 2017 (3:56 pm)

    Sounds so good! Is this freezer friendly?

    • comment-avatar
      Becca July 24, 2017 (5:26 pm)

      Thanks, Valerie!
      Truthfully, we’ve never had any left over, because the slow cooker meatloaf really IS that good! That being said, if you leave the cheese off and let it rest/cool completely after cooking, I’m pretty confident that it will freeze well. The uncooked meatloaf mixture is pretty wet, so I don’t think I’d recommend freezing before cooking.

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  • comment-avatar
    Lisa December 10, 2016 (6:33 pm)

    OMG this was AMAZING!!!! I tweeted it ever so slightly because I forget to get fresh parsley (I used dried, 1/4 cup). For those of you who think your family will like it because of the zucchini, don’t worry about it! It taste nothing like zucchini! You can’t even tell that the zucchini is in there even after picking it apart, they will see the parsley but not the zucchini! My husband had no idea! This is our new meatloaf recipe from now on OMG so delicious you must make this today! ❣️❣️❣️❤️❤️❤️❤️

    • comment-avatar
      Lisa December 10, 2016 (6:41 pm)

      Sorry about the typos I was so excited to leave a comment that I didn’t proof it very well ! I also forgot to add that I baked it in the oven because I got a later start on dinner! I did it at 375 in a 9×13 pan with celery and carrots on the sides covered in foil for an hour and 10 minutes. Again YUM!!!

    • comment-avatar
      Becca December 12, 2016 (6:19 am)

      I’m SO happy to hear that you enjoyed the low carb meatloaf, Lisa! It truly is one of my favorite slow cooker recipes, and you’re absolutely right… the zucchini can’t be detected at all, which is GREAT for picky eaters and non-veggie lovers! 🙂
      Thank you so much for your wonderful comments. <3

  • comment-avatar
    Karen September 18, 2016 (5:16 pm)

    My whole family thought this meat loaf was delicious so I have made it now about 4 times

    • comment-avatar
      Chef Bec September 19, 2016 (11:33 am)

      Hi Karen! Thank you so much for your comment. I’m so happy to hear that your family enjoyed the low carb meat loaf. 🙂

      • comment-avatar
        Gwen Jones November 18, 2016 (12:01 pm)

        How much almond flour would you recommend as a substitute for the zucchini? I saw the comment about adding “a bit” of the almond flour and thought it would be a great way to deal with the fact that my grandson does not care for zucchini.

        • comment-avatar
          Becca November 18, 2016 (12:05 pm)

          Gwen, the zucchini is so finely shredded that it can barely be seen or tasted, but if you’d like to try it with almond flour, I would suggest starting with 1/4 cup. As with any meatloaf, you don’t want to add too much, as it tends to dry out the meat. If you need to add more after the initial 1/4 cup to get the loaf to hold together, by all means, do so. I hope you enjoy the recipe!

  • comment-avatar
    Drew September 18, 2016 (7:00 am)

    Why not just line the entire slow cooker with foil? Seems like it would be easier to set up and easier to clean.

    • comment-avatar
      Chef Bec September 19, 2016 (11:32 am)

      Thanks for your comment, Drew. The reason that I don’t line the entire slow cooker with foil really has little to do with clean up. The foil strips are actually used to help lift the meat off of the bottom of the slow cooker so that the meatloaf doesn’t sit in its own fat as it cooks. I hope that makes sense. 🙂

    • comment-avatar
      De Halbach November 2, 2016 (9:30 am)

      I love Slow Cooker use for Supper…………………I cannot wait to try this recipe. I have been known to be called the Slow Cooker Queen because I make so many meals in mine.
      Would there be a substitute for the Zucchini???? It is hard to find it at this time of the year and I really want to make this Low Carb Meatloaf……great health benefits…. Thanks in advance….

      • comment-avatar
        Becca November 2, 2016 (4:56 pm)

        The only suggestions I can think to make for a zucchini substitute would be frozen cooked spinach that’s had the excess water squeezed from it, or a bit of almond flour. Good luck!

  • comment-avatar
    Missy December 9, 2015 (9:54 am)

    I made this the other night and it was delicious! I am re purposing it too. Won’t be on my blog for a few weeks but I will link up to you!

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  • comment-avatar
    Bookpal October 10, 2015 (6:45 am)

    I appreciate the recipe, but you should know that putting something into your own words does not avoid plagiarism. Plagiarism involves the reusing of someone’s intellectual property as though it were your own. I think you are okay to use the recipe as long as you give credit to the source and do not earn income from it.

    • comment-avatar
      Chef Bec October 10, 2015 (10:05 am)

      You are 100% correct! In this case, I had permission from the original recipe developer, Olena, to post the recipe here. 🙂

  • comment-avatar
    kentuckylady717 September 23, 2015 (10:52 am)

    This meatloaf sounds and looks really good….looking forward to making it…..

    • comment-avatar
      Chef Bec September 23, 2015 (11:49 am)

      Thank you so much! I hope you enjoy it, and I’d love it if you could come back and let me know what you think. 🙂

      • comment-avatar
        Laura Eklund May 30, 2016 (10:15 am)

        Hi can you tell me what the calorie count is? This looks SO good! Just not sure if I can eat it on my diet…ha ha 🙂

        • comment-avatar
          Chef Bec May 30, 2016 (8:31 pm)

          Hi Laura! I don’t post the nutritional information for my recipes because the calorie count and nutritional information can vary so much from one brand of ingredients to another. In this case, bison is much more lean and lower in calories in beef, so if you choose that protein to use, it will keep the overall calories count lower. If you would like to calculate the calories and nutrition, I suggest using a site like Spark Recipes. They have a great nutritional calculator that allows you to enter the brand of ingredient you’re using, so I’ve found it to be pretty accurate! Here’s the link to the calculator: https://recipes.sparkpeople.com/recipe-calculator.asp

  • comment-avatar
    Alisonb May 12, 2015 (5:00 pm)

    Hello Chef Becca!! This looks SO good! Could I sub turkey for the sirloin?

    • comment-avatar
      Chef Becca May 13, 2015 (8:27 pm)

      Absolutely, Alison! Ground turkey does have a bit more water content in it than sirloin, but I don’t think it should give you too much trouble 🙂

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  • comment-avatar
    carolyn sue ripper January 24, 2015 (5:30 pm)

    I hope to win the birthday bash giveaway. Thanks for the contest.

  • comment-avatar
    Ashley December 15, 2014 (6:06 pm)

    The foil strips: genius! Must try this.

    • comment-avatar
      Chef Becca December 15, 2014 (6:13 pm)

      Thanks, Ashley! I hope you try using the foil strips and and see the amazing results in the meatlaof that I saw. It was perfect!

  • comment-avatar
    Wisemommy December 8, 2014 (8:00 am)

    I love this slow cooker recipe. It seems delicious. I like to cook with a slow cooker.

    • comment-avatar
      Chef Becca December 8, 2014 (10:05 am)

      I really enjoy using my slow cooker. Thanks for stopping by!

  • comment-avatar
    Mark A December 2, 2014 (6:50 pm)

    That looks delicious!

    • comment-avatar
      Chef Becca December 2, 2014 (7:11 pm)

      Thanks, Mark, It’s a favorite of my husband’s!

  • comment-avatar
    Laura Phillips December 2, 2014 (6:32 pm)

    I love the tip about using foil strips to lift the meatloaf out of the slow cooker. I’ve never tried to do meatloaf in mine because I was afraid I would destroy it when I removed it. Do you think your recipe would work with venison?

  • comment-avatar
    Elyse November 18, 2014 (10:33 am)

    I’m excited to try this recipe but am concerned about the slow cooker time. Because I work 8 hour days it would be difficult to do 3 or 6 hours (my crockpot only has settings for 4 or 8 hours and then switches to warm.) I’m assuming 4 hours would dry it out…especially if it sits on warm the rest of the work day. Could I just make this in oven? If so, how long would you suggest baking it for?

    • comment-avatar
      Chef Becca November 18, 2014 (12:33 pm)

      Elyse,
      You can absolutely make this meatloaf in an oven! If you put it into a standard loaf pan like most meatloaf recipes call for, I’m afraid that it might not cook through properly, because I used 2 pounds of beef. Instead, I would line a sheet pan with parchment paper, then form the loaf onto it and bake at 375 for 45-55 minutes. I would add the tomato sauce at 40 minutes to make sure that it doesn’t burn on top, and top it with cheese during the last 5 minutes.

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  • comment-avatar
    Nanci November 1, 2014 (6:46 am)

    Made this, it exceeded my expectations. Grating zucchini wore me out (I have a shoulder problem) but it was worth it. Will make again!

    • comment-avatar
      Chef Becca November 1, 2014 (9:21 am)

      Nancy, I’m so happy to hear that you enjoyed the slow cooker Italian meatloaf recipe! I hate hearing that it was torture on your shoulder, though. A dear friend of mine suffers with permanent problems from a torn ligament in her shoulder, so I understand how painful shoulder injuries can be. If you can get your hands on a food processor, it might make the job of shredding veggies much easier for you.

  • comment-avatar
    Stephanie Phelps October 10, 2014 (1:22 pm)

    I would have never thought to do a meatloaf in the crock pot but I am so glad to find this recipe.

    • comment-avatar
      Chef Becca October 10, 2014 (8:38 pm)

      As long as it’s not sitting on the bottom of the slow cooker, meatloaf in the slow cooker is amazing, Stephanie! I hope you enjoy the recipe 🙂

  • comment-avatar
    Wisemom September 18, 2014 (1:52 am)

    Recently I have a family event and i just want to find some meatloaf recipes. So I come here. I will try your recipe and hope I can make it.

    • comment-avatar
      Chef Becca September 18, 2014 (5:30 am)

      Thank you so much for commenting. I hope you enjoy my recipe!

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  • comment-avatar
    Patty Howe January 28, 2014 (2:43 pm)

    I tried to enter, but I don’t tweet, or pin, pr do anything except read email and my FB . Therefor I can’t always enter. Happy 50 anyway, and you do know that is 18 with 32 years of practice. I have a few more years of practice than you. 🙂

    • comment-avatar
      Chef Becca January 28, 2014 (3:25 pm)

      I’m sorry that you couldn’t enter originally, but please try again with the DAY 2 giveaway, because the only required entry methods are a Facebook like and getting new posts via email! 🙂

  • comment-avatar
    Rust January 28, 2014 (12:46 pm)

    It came out beautiful! Great tutorial too …can’t wait to try it!

    • comment-avatar
      Chef Becca January 28, 2014 (12:57 pm)

      Thanks! I hope you enjoy it 🙂

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  • comment-avatar
    Tammy Seigle January 27, 2014 (8:49 pm)

    Happy Birthday week Becca!! Enjoy it its all about you 🙂 Can’t wait to try this recipe for the meatloaf!

  • comment-avatar
    adam @unorthodoxepicure January 27, 2014 (5:41 pm)

    You can kick! And you can stretch! And you can kick! Cos you’re 50! — Happy Birthday, young lady. Your meatloaf looks divine (and I don’t say that to women very often). 😉

    • comment-avatar
      Chef Becca January 27, 2014 (6:53 pm)

      I can kick…a piece of paper across the floor, because I can’t bend over to pick it up.
      Yes, I can stretch…my imagination 😀

      Thanks for the birthday wishes, Adam!

  • comment-avatar
    Nettie Moore January 27, 2014 (5:11 pm)

    Happy Birthday week, you young thing! What a yummy meatloaf, I want a big piece! Scrumptious!! Nettie

  • comment-avatar
    Karen D January 27, 2014 (2:29 pm)

    Happy birthday!

  • comment-avatar
    [email protected] January 27, 2014 (10:52 am)

    Happy Birthday, Becca!:) At 50 fun just begins. At least for me with 2 little kids, that’s how it feels. LOL. So enjoy your life! The meatloaf looks amazing! Glad you liked it.:)

    • comment-avatar
      Chef Becca January 27, 2014 (4:44 pm)

      Thanks, Olena…your recipe is awesome!

  • comment-avatar
    Bernadette January 27, 2014 (9:55 am)

    I’ll have to try this! I used to make an Italian Meatloaf, but it wasn’t in the crock pot. Happy Birthday week my dear!

    • comment-avatar
      Chef Becca January 27, 2014 (10:13 am)

      Thank you so much, my sweet girlyfriend! I’m honored to have had you join me this week!

  • comment-avatar
    Libby with Lemony Thyme January 27, 2014 (8:42 am)

    This meatloaf recipe sounds delicious and the low-carber in my house will love it. So happy to help celebrate your special day/week!!

    • comment-avatar
      Chef Becca January 27, 2014 (10:14 am)

      I’m beyond delighted to have you join me, Libby. Tell that low-carber that he’s gonna want to put Olena’s e-cookbook onto his wish list. Her low carb recipes are AMAZING!

  • comment-avatar
    Karen @ Baking In A Tornado January 27, 2014 (8:25 am)

    I first saw that you were doing meatloaf in a slow cooker and all I could picture was meat sitting in its own fat for hours. But between the extra lean beef and sitting it on the tin foil, I see how this does work. Great option for meatloaf.

    HAPPY, happy, happy birthday week!

    • comment-avatar
      Chef Becca January 27, 2014 (8:42 am)

      I thought the same thing, Karen! I’m a little shocked at how well this recipe turned out.
      Thanks for the happy birthday wishes, too! Hope you’ll enter the giveaways, cuz I’d love to see you win!

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