1 cup breadcrumbs (I used half panko, half Italian)
1/2 tbsp. coarse whole grain mustard
1/2 tbsp. Worcestershire sauce
Salt and pepper
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. paprika
If you plan to cook your veggies, add 1 tbsp. olive oil to a large frying pan over medium-high heat. Stir in onions, mushrooms, and peppers. Cook until softened, about 5 minutes. Remove from heat and stir in spinach. Cool.
Combine all ingredients into a large mixing bowl. Mix until JUST combined. Overworking the meat will make it tough.
Place into a 6-quart slow cooker and shape into loaf form.
Cover and cook on low 3-4 hours, or until internal temperature reaches 160F.
Slice and serve!
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