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Meatloaf with Seasoned Tomato Sauce

Slow Cooker Meatloaf with Seasoned Tomato Sauce Topping

Made with 4 types of ground meat, this meat loaf is comfort food to the max!
5 from 1 vote


For the Meatloaf:

  • 1/2 pound ground turkey
  • 1/2 pound ground pork
  • 1-1/2 pounds lean ground beef
  • 2 Italian sausages meat removed from the casing
  • ¼ cup diced green bell pepper
  • ¼ cup diced onion
  • 3 large cloves garlic peeled and diced
  • 2 eggs beaten
  • 3/4 cup crumbled Ritz crackers or plain, or panko bread crumbs
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried red pepper flakes or more if preferred
  • 1 teaspoon ground black pepper
  • 1-1/4 teaspoons salt
  • 2/3 cup water
  • 2 tablespoons olive oil to coat the bottom of the slow cooker pot
  • Meatloaf Sauce
  • Optional for Garnish - chopped fresh parsley oregano, basil or Rosemary; and grated parmesan cheese

For the Seasoned Tomato Sauce:

  • 1 can (14.5 ounces) tomato sauce
  • 2 tablespoons meatloaf drippings strained from the slow cooker pot
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano leaves
  • 3 dashes salt
  • 3 dashes ground black pepper


  • 5 quart slow cooker (crockpot) or larger


For the Meatloaf:

  • In a large mixing bowl, add ground turkey, pork and beef, Italian sausage (no casing, just the meat), bell pepper, onion, garlic, eggs (beaten), crushed Ritz crackers (or plain bread crumbs), Worcestershire sauce, dried oregano, dried red pepper flakes, salt and pepper. 
  • With clean hands, mix together until well combined.  On a large plate, form the mixture into the shape of a loaf that will fit inside of the slow cooker without touching the sides.
  • To the bottom of the slow cooker pot, add olive oil (this is added so that the meatloaf doesn't stick to the bottom of the pot). Tilt the pot from side to side, or use a spatula to spread the oil so that the bottom of the pot is evenly coated with the oil. 
  • Transfer the meatloaf from the plate into the pot. If needed, slightly reshape the sides of the meatloaf so that it's not touching the sides of the pot. 
  • Along the sides of the meatloaf, add water.  Cover with a lid and cook on the low setting for 7 hours or until the meatloaf is thoroughly cooked (depending on the thickness of the loaf it may take longer than 7 hours when cooked on the low setting). About 30 minutes before the meatloaf is done cooking, make the tomato sauce topping.

For the Seasoned Tomato Sauce:

  • In a medium size pot, add tomato sauce, dried oregano, granulated garlic, onion powder, salt and pepper (when the meatloaf is done cooking, 2 tablespoons of liquid from the pot will also added). Stir together and heat the pot on low heat. Stir as the sauce cooks.

For Serving the Meatloaf:

  • When the meatloaf is done cooking, there should be some liquid in the bottom of the pot. Ladle 2 tablespoons of the liquid into the tomato sauce mixture and stir. 
  • Using a large spatula, carefully (it will be hot) transfer the meatloaf on to a serving platter. Top the meatloaf with the seasoned tomato sauce and garnish with chopped fresh parsley, oregano, basil or Rosemary (whatever herb you may have on hand). Top with grated Parmesan cheese and serve.