Turkey–bell pepper meatloaf
3
Points®
Total time: 8 hr 10 min • Prep: 10 min • Cook: 8 hr • Serves: 6 • Difficulty: Easy
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.
Ingredients
Cooking spray
2 spray(s)
Uncooked 93% lean ground turkey
1½ pound(s), (7% fat or less)
Bell pepper
1 item(s), medium, green variety, chopped
Onion
1 medium
Raw egg
1 large
Ketchup
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
Instructions
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
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