Photo of Turkey–bell pepper meatloaf by WW

Turkey–bell pepper meatloaf

PersonalPoints™ per serving
Total Time
8 hr 10 min
10 min
8 hr
Yes, slow cooker meatloaf is a thing! We tried it and loved the juicy results. Opt for 7% lean ground turkey (instead of ground turkey breast) for the best texture.


Cooking spray

2 spray(s)

Uncooked 93% lean ground turkey

1½ pound(s), (7% fat or less)

Uncooked bell pepper(s)

1 item(s), small, green variety, chopped

Uncooked onion(s)

1 medium

Raw egg(s)

1 large


¾ cup(s), divided

Seasoned breadcrumbs

½ cup(s), Italian-seasoned variety

Mustard seed

1 tbsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Fresh oregano

2 tbsp(s)

Fresh parsley

2 tbsp(s), chopped


  1. With foil and nonstick spray, cover a wire rack small enough to fit into a 5- or 6-qt slow cooker.
  2. In a large bowl, stir together turkey, bell pepper, onion, egg, 1/4 cup ketchup, bread crumbs, mustard, salt, and black pepper until mixed well but not overmixed. Place turkey mixture on prepared rack. With damp hands, shape into 5 x 9-inch loaf.
  3. Place meatloaf on rack in slow cooker. Spread remaining 1/2 cup ketchup over top of loaf. Cover and cook until an instant-read thermometer inserted into center of loaf registers 160°F, 3 to 4 hours on High or 6 to 8 hours on Low. Transfer meatloaf to cutting board and let stand 5 minutes. Sprinkle with oregano leaves and parsley. Cut into 6 thick slices.
  4. Per serving: 1 slice