Ingredients

• 1- 1/4 cups fresh bread crumbs
• 1/2 cup milk
• 4 tsp extra-virgin olive oil
• 1-1/2 cups chopped onions
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 2 eggs
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/2 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1/2 tsp each salt and pepper
• 1 lb ground veal or beef
• 1 lb ground pork

Topping:

• 3/4 cup shredded provolone cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped oil-packed sun-dried tomatoes

Directions
1 Line bottom and side of slow cooker (5- to 6-quart (5 to 6L) slow cooker) with heavy-duty or double thickness foil; set aside. In bowl, stir bread crumbs with milk; let stand for 10 minutes.

2 Meanwhile, in skillet, heat oil over medium heat; fry onions, garlic and oregano, stirring occasionally, until golden, about 6 minutes.

3 In large bowl, whisk eggs. Add sun-dried tomatoes, parsley, Parmesan cheese, salt, pepper, bread crumb mixture and onion mixturel combine with wooden spoon. Mix in veal and pork, using hands if necessary. Place in centre of prepared slow cooker; shape into loaf.

4 Cover; cook on low until thermometer registers 170°F (75°C), 6 to 8 hours.

TOPPING: Sprinkle loaf with cheese; sprinkle pasley and sun-dried tomatoes down centre. Cover; cook on high until cheese is melted, 5 minutes. Using foil as handles, life out of slow cooker. Let stand on cutting board for 5 minutes, letting fat drain off onto foil. Transfer to cutting board and slice.

Makes 8 servings.