Slow Cooker Turkey Meatloaf

Traditional meatloaf takes a healthy turn with this Slow Cooker Turkey Meatloaf. It’s tender and flavorful and the perfect way to have a comforting meal on the table after work!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 6 10

Total Time 6 25

Servings servings

Calories 274kcal

Author Deborah Harroun

Ingredients

Meatloaf

1 teaspoon vegetable or canola oil
1 medium onion minced
1 1/2 lbs 93% lean ground turkey
2/3 cup Italian seasoned breadcrumbs
1/2 cup chopped cremini mushrooms
1/4 cup ketchup
1 large egg (beaten)
1 large egg white
1 teaspoon dried marjoram
1 teaspoon kosher salt

Sauce

2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon light brown sugar

Instructions

Make the meatloaf: Cut a 15X8-inch piece of parchment paper and place it in a 5 quart slow cooker, allowing the sides of the paper to come up the sides of the slow cooker. (This is to easily remove the meatloaf once it is cooked.)
Heat the oil in a small nonstick skillet over medium heat. Add the onion and cook until translucent and golden, 2 to 3 minutes. Transfer the onion to a large bowl. Add the turkey, breadcrumbs, mushrooms, ketchup, whole egg, egg white, marjoram and salt to the bowl. Mix well, then form into an oval shape. Place in the slow cooker on top of the parchment paper.
1 teaspoon vegetable or canola oil, 1 medium onion, 1 1/2 lbs 93% lean ground turkey, 2/3 cup Italian seasoned breadcrumbs, 1/2 cup chopped cremini mushrooms, 1/4 cup ketchup, 1 large egg, 1 large egg white, 1 teaspoon dried marjoram, 1 teaspoon kosher salt
Make the sauce: In a small bowl, whisk the ketchup, Worcestershire sauce, Dijon and brown sugar. Brush half of the sauce over the meatloaf, and refrigerate the remaining sauce.
2 tablespoons ketchup, 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon light brown sugar
Place the cover on the slow cooker and cook on low for 6 hours, or until a thermometer registers 165ºF.
Preheat the broiler, and line a baking sheet with foil.
Transfer the meatloaf to the foil lined pan. Brush the remaining sauce over the top of the meatloaf. Broil until a crust forms, 1 to 2 minutes. Keep a eye on it, as it may start to brown quickly.
Cut the meatloaf into slices to serve.

Notes

very slightly adapted from Skinnytaste Fast and Slow

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition