Slow-Cooker Turkey Meatloaf
By Sebastian NavaPublished on October 16, 2019
Time
2 to 3 hours on low
Yield
Serves 6 to 8
Slow cooker size
5 to 7 quarts
Ingredients
1 shallot, minced2 garlic cloves, minced1 tablespoon vegetable oil 1 teaspoon minced fresh thyme or ¼ teaspoon dried¼ teaspoon cayenne pepper 2 slices hearty white sandwich bread, torn into 1-inch pieces⅓ cup whole milk 1 large egg 2 tablespoons Worcestershire sauce 1 teaspoon salt ¾ teaspoon pepper 4 ounces white mushrooms, trimmed2 pounds ground turkey ½ cup ketchup 2 tablespoons cider vinegar 2 tablespoons packed brown sugar 1 teaspoon hot sauce
Before You Begin
Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe. You will need an oval slow cooker for this recipe. Check the meatloaf's temperature after 2 hours of cooking and continue to monitor it until it registers 160 degrees. Be sure to pack the meat mixture well while shaping so it doesn't break apart while cooking.
Instructions
- 1. Stir shallot, garlic, oil, thyme, and cayenne together in large bowl and microwave until fragrant, about 1 minute.
- Process bread, milk, egg, Worcestershire, salt, and pepper in food processor to smooth paste, about 30 seconds, scraping down sides of bowl as needed. Add mushrooms and pulse until coarsely chopped, about 10 pulses; transfer to bowl with shallot mixture. Add ground turkey and knead with hands until well combined.
- Fold sheet of aluminum foil into 12 by 9-inch sling; lightly coat with vegetable oil spray. Shape turkey mixture into firm 9 by 5-inch loaf across center of foil sling using wet hands. Using sling, transfer meatloaf to prepared slow cooker.
- Combine ketchup, vinegar, sugar, and hot sauce in bowl. Brush meatloaf with half of ketchup mixture. Cover and cook until meatloaf registers 160 degrees, 2 to 3 hours on low.
- Adjust oven rack 6 inches from broiler element and heat broiler. Using sling, transfer meatloaf to rimmed baking sheet, allowing juices to drain back into slow cooker; remove any albumin from meatloaf. Press edges of foil flat. Brush meatloaf with remaining ketchup mixture. Broil until bubbling and spotty brown, 3 to 5 minutes. Let meatloaf cool for 15 minutes before serving.
Time
2 to 3 hours on lowYield
Serves 6 to 8Slow cooker size
5 to 7 quartsIngredients
1 shallot, minced
2 garlic cloves, minced
1 tablespoon vegetable oil
1 teaspoon minced fresh thyme or ¼ teaspoon dried
¼ teaspoon cayenne pepper
2 slices hearty white sandwich bread, torn into 1-inch pieces
⅓ cup whole milk
1 large egg
2 tablespoons Worcestershire sauce
1 teaspoon salt
¾ teaspoon pepper
4 ounces white mushrooms, trimmed
2 pounds ground turkey
½ cup ketchup
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 teaspoon hot sauce
Test Kitchen Techniques
Ingredients
1 shallot, minced
2 garlic cloves, minced
1 tablespoon vegetable oil
1 teaspoon minced fresh thyme or ¼ teaspoon dried
¼ teaspoon cayenne pepper
2 slices hearty white sandwich bread, torn into 1-inch pieces
⅓ cup whole milk
1 large egg
2 tablespoons Worcestershire sauce
1 teaspoon salt
¾ teaspoon pepper
4 ounces white mushrooms, trimmed
2 pounds ground turkey
½ cup ketchup
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 teaspoon hot sauce
Test Kitchen Techniques
Ingredients
1 shallot, minced
2 garlic cloves, minced
1 tablespoon vegetable oil
1 teaspoon minced fresh thyme or ¼ teaspoon dried
¼ teaspoon cayenne pepper
2 slices hearty white sandwich bread, torn into 1-inch pieces
⅓ cup whole milk
1 large egg
2 tablespoons Worcestershire sauce
1 teaspoon salt
¾ teaspoon pepper
4 ounces white mushrooms, trimmed
2 pounds ground turkey
½ cup ketchup
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 teaspoon hot sauce
Test Kitchen Techniques
Why This Recipe Works
For a lighter version of meatloaf, we started with ground turkey instead of the standard meatloaf mix. Adding coarsely chopped mushrooms gave us the same deep, meaty flavor as using a combination of meats, but without the additional fat.
Before You Begin
Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe. You will need an oval slow cooker for this recipe. Check the meatloaf's temperature after 2 hours of cooking and continue to monitor it until it registers 160 degrees. Be sure to pack the meat mixture well while shaping so it doesn't break apart while cooking.
Instructions
- 1. Stir shallot, garlic, oil, thyme, and cayenne together in large bowl and microwave until fragrant, about 1 minute.
- Process bread, milk, egg, Worcestershire, salt, and pepper in food processor to smooth paste, about 30 seconds, scraping down sides of bowl as needed. Add mushrooms and pulse until coarsely chopped, about 10 pulses; transfer to bowl with shallot mixture. Add ground turkey and knead with hands until well combined.
- Fold sheet of aluminum foil into 12 by 9-inch sling; lightly coat with vegetable oil spray. Shape turkey mixture into firm 9 by 5-inch loaf across center of foil sling using wet hands. Using sling, transfer meatloaf to prepared slow cooker.
- Combine ketchup, vinegar, sugar, and hot sauce in bowl. Brush meatloaf with half of ketchup mixture. Cover and cook until meatloaf registers 160 degrees, 2 to 3 hours on low.
- Adjust oven rack 6 inches from broiler element and heat broiler. Using sling, transfer meatloaf to rimmed baking sheet, allowing juices to drain back into slow cooker; remove any albumin from meatloaf. Press edges of foil flat. Brush meatloaf with remaining ketchup mixture. Broil until bubbling and spotty brown, 3 to 5 minutes. Let meatloaf cool for 15 minutes before serving.
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