Slow Cooker Italian Meat Loaf with Sausage

1. 1

   Preheat the broiler.

2. 2

   In a small bowl, cover the bread cubes with the milk and let stand until the milk is absorbed, about 5 minutes.

3. 3

   In a large bowl, mix the beef chuck with the sausage.

4. 4

   Add the milk-soaked bread and the eggs, grated cheese, ricotta, garlic, shallot, parsley, salt and pepper and mix thoroughly.

5. 5

   On a large rimmed baking sheet, form the mixture into a 10-by-6-inch meat loaf.

6. 6

   Drizzle the top with olive oil and rub the oil over the meat loaf.

7. 7

   Broil about 6 inches from the heat for about 5 minutes, until richly browned.

8. 8

   Pour the wine and beef broth into a large slow cooker.

9. 9

   Using 2 long spatulas, transfer the meat loaf to the cooker.

10. 10

    Cover and cook on high heat for 1 hour.

11. 11

    Reduce the heat to low and cook for another hour.

12. 12

    Add the mushrooms and cream and cook for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the meat loaf registers 165 to 170.

13. 13

    With the same 2 spatulas, transfer the meat loaf to a platter.

14. 14

    Pour the cooking liquid into a glass measuring cup and skim off the fat.

15. 15

    In a blender, combine half of the mushrooms with the cooking liquid and puree.

16. 16

    Transfer the gravy to a sauceboat and stir in the remaining mushrooms.

17. 17

    Slice the meat loaf and serve with the mushroom gravy.

* Per serving · 4 servings · Values may vary.