Turkey–bell pepper meatloaf
Uncooked 93% lean ground turkey
1½ pound(s), (7% fat or less)
Uncooked bell pepper(s)
1 item(s), medium, green variety, chopped
¾ cup(s), divided
½ cup(s), Italian-seasoned variety
2 tbsp(s), chopped
- With foil and nonstick spray, cover a wire rack small enough to fit into a 5- or 6-qt slow cooker.
- 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.
- 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.
- Per serving: 1 slice