Turkey–bell pepper meatloaf

7
7
7
SmartPoints® value per serving
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)

uncooked bell pepper(s)

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

uncooked onion(s)

1 medium

egg(s)

1 large

ketchup

¾ cup(s), divided

seasoned breadcrumbs

½ cup(s), Italian-seasoned variety

mustard seed

1 Tbsp

table salt

¼ tsp

black pepper

¼ tsp

fresh oregano

2 Tbsp

fresh parsley

2 Tbsp, 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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