Barbecue-Glazed Turkey Meatloaf
- Total Time
You may think it odd to cook a meatloaf in a slow cooker, but it’s easy—no liquid needed and the results are delicious.
uncooked ground turkey breast1 ¼ pound(s), Skinless
dried plain breadcrumbs⅓ cup(s), seasoned
WeightWatchers Reduced Fat Mexican style blend shredded cheese¼ cup(s), shredded
uncooked onion(s)¼ cup(s), minced
egg(s)1 large, lightly beaten
dried oregano1 tsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
packed light brown sugar2 tsp
Worcestershire sauce2 tsp
mustard1 tsp, spicy brown variety
- Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5–6-quart slow cooker insert.
- Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.
- 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, 3–4 hours on high or 6–8 hours on low.
- Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. 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. Yields 1 slice meatloaf per serving.