This recipe uses the polenta as a binder instead of the bread crumbs used in a traditional meatloaf recipe. The slow cooking method results in a firm yet moist meatloaf that not only tastes great for dinner, but can be thinly sliced for next day lunch sandwiches.
2 large square sheets of heavy duty aluminium foil
500g beef mince
250g pork mince
1/3 cup egg whites
1/3 cup polenta
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 cup tomato sauce
1 pinch smokey barbecue seasoning, or to taste
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Fold each sheet of aluminium foil in half lengthways, then fold in half lengthways again, to make 2 strips of foil 10cm wide by 40cm long. Place the strips into the bottom of a slow cooker in a cross so that the long ends of the strips come partway up the inside of the cooker (to make lifting handles). Spray the inside of the slow cooker and the foil strips with cooking spray.
Mix together the beef mince, pork mince, egg whites, polenta, onion powder, garlic powder, tomato sauce and seasoning until thoroughly combined, and form into a rounded loaf. Gently place the loaf into the slow cooker on top of the crossed foil strips.
Cover the cooker, set on Low and cook for 5 to 6 hours. To serve, carefully hold the ends of the foil strips and gently lift the meat loaf from the cooker by the foil handles to place on a serving platter for slicing.