Sunday Meatloaf and Vegetables

Total Time
5 hr 13 min
13 min
5 hr
Finely chopped vegetables mixed in with the ground turkey give moistness and flavor to this turkey meatloaf.


white bread

3 slice(s), cut into 1-inch squares

fat free skim milk


uncooked carrot(s)

3 medium

uncooked onion(s)

2 small

uncooked celery

1 rib(s), medium, coarsely chopped

uncooked extra lean ground turkey breast

1 pound(s)


1 large

table salt

¼ tsp

uncooked red potato(es)

6 small, scrubbed and halved

cremini mushroom(s)

½ pound(s), fresh, sliced


  1. Place the bread in a large bowl. Pour the milk over the bread and let stand 10 minutes.
  2. Coarsely chop 1 of the carrots and cut the remaining 2 carrots into 2-inch chunks. Coarsely chop half of 1 onion and slice the remaining onions. Set aside the carrot chunks and sliced onions.
  3. Place the chopped carrot, chopped onion, and celery in a food processor; pulse until finely chopped. Transfer to the bowl with the bread mixture. Add the turkey, egg, and salt; mix with hands until combined. Shape the mixture into an oval loaf and place in a slow cooker.
  4. Arrange the potatoes, mushrooms, and reserved carrot chunks and onion slices around the meatloaf. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  5. Transfer the meatloaf to a platter and cut into 6 slices. Spoon the vegetables around the meatloaf. Yields 1 slice meatloaf and 1⁄6 of vegetables per serving.


The large chunks of vegetables surrounding the meatloaf add texture and color to the meal.If you have any leftover meatloaf, it makes a great sandwich the next day.

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