Sunday meatloaf and vegetables

5
Total Time
5 hr 13 min
Prep
13 min
Cook
5 hr
Serves
6
Difficulty
Easy
Looking for that essential Sunday evening dish? This recipe could be it. In our Sunday Meatloaf and Vegetables, the finely chopped veggies mixed in with the ground turkey supply moisture, flavor, texture, and color! It's rich and hearty and makes enough for a hungry group of six, and it's perfect for a cold day. You might need to plan ahead though: This recipe takes a bit over five hours to make. But trust us, it's worth the time! Plus, if you have leftovers, it makes a great sandwich the next day. Or, meal prep and make enough for the week and continue enjoying it for days!

Ingredients

white bread

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

fat free skim milk

cup(s)

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)

egg(s)

1 large

table salt

¼ tsp

uncooked red potato(es)

6 small, scrubbed and halved

cremini mushroom(s)

½ pound(s), fresh, sliced

Instructions

  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.

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