Paleo Crock Pot Meatloaf Packed with Colorful Veggies, Seasonings and Nutrition

If you have a picky eater adult or child, shred the vegetables-

A trick I learned to remove excess liquid from zucchini and yellow squash is to dice it, put it in a colander, cover in salt and let sit for about 15 minutes, rinse well to remove all of the salt and pat dry


2 - 2 1/2 pounds lean ground meat or lean ground turkey
1 zucchini diced very small
1-2 carrots shredded, diced, chopped in a chopper
1 can organic no salt added diced tomatoes, drained
1-2 cans organic no salt tomato sauce
1 onion diced very small
2 cloves garlic diced
1 green bell pepper diced very small
1 red, yellow or orange pepper diced very small
Optional- diced mushrooms
1 tsp turmeric (great for memory)
1 tsp savory
1/2 tsp black pepper or more to taste
1/2 tsp onion powder
3 eggs
Spray or oil for the crock pot

Mix all ingredients well using only half the can of tomato sauce for now
Spray crock pot and set to low
Pour meat into the crock pot and press evenly all around edge to edge
Cook for about 6-8 hours, when it is set well and done through, carefully drain using a very large spatula, careful not to lose the meatloaf (cooking time will depend on the crock pot, mine cooks faster than most, I like to cook on low so it does not dry out, some could take 8-9 hours on low)
When the loaf is completely cooked, pour additional sauce over the top