Photo of Barbecue-Glazed Turkey Meatloaf by WW

Barbecue-Glazed Turkey Meatloaf

Points® value
Total Time
4 hr 40 min
10 min
4 hr 30 min
Meatloaf is a comfort food classic, and this slow cooker version is as delicious as any cooked in the oven. Mixed with herbs and seasonings, the ground meat is bound with cheese, breadcrumbs, and a whole egg, which help the loaf hold its shape. The slow, moist heat that this slow cooker method provides keeps the lean ground turkey moist and juicy while all the flavours come together. A sweet-and-savoury glaze brushed over the meat for the last part of cooking adds more flavour and that characteristic, rich color you expect. Leftovers are surprisingly delicious served cold, but also make a great taco filling when crumbled or can be woven into soups and quiche.


Uncooked extra lean ground turkey breast

1¼ pound(s), skinless

Dried plain breadcrumbs

cup(s), seasoned

Shredded reduced-fat Mexican-style cheese

¼ cup(s), shredded


¼ cup(s), minced


1 large, lightly beaten

Dried oregano

1 tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s), freshly ground


2 tbsp(s)

Packed light brown sugar

2 tsp(s)

Worcestershire sauce

2 tsp(s)


1 tsp(s), spicy brown variety


  1. Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5 to 6-quart slow cooker insert.
  2. Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; using your hands, mix until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.
  3. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3 to 4 hours on high or 6 to 8 hours on low.
  4. In a small bowl, combine the ketchup, sugar, Worcestershire sauce, and mustard. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices.
  5. Yields 1 slice meatloaf per serving.


We line the slow cooker insert with foil—a little trick to help you lift out the finished meatloaf. And, because foods cooked in a slow cooker tend to look pale, we coat the loaf with a colorful barbecue-sauce glaze. To cook this meatloaf in the oven instead, form the meat mixture into a loaf shape and bake on a foil lined sheet pan at 300°F until the meat reaches 165°F, about 90 minutes. Glaze and bake 15 minutes more.