Turkey–bell pepper meat loaf
Uncooked 93% lean ground turkey
1½ pound(s), (7% fat or less)
Uncooked bell pepper(s)
1 item(s), medium, green variety, chopped
1 medium, chopped
½ cup(s), Italian-seasoned variety
1 Tbsp, yellow variety
2 Tbsp, chopped
- Cover wire rack small enough to fit into 5- or 6-quart slow cooker with foil and spray with nonstick spray.
- Stir together turkey, bell pepper, onion, egg, 1/4 cup ketchup, bread crumbs, mustard, salt, and black pepper in large bowl until mixed well but not overmixed. Place turkey mixture on prepared rack. With damp hands, shape into 5 x 9-inch loaf.
- Place meat loaf with rack in slow cooker. Spread remaining 1/2 cup ketchup over top of loaf. Cover and cook until instant-read thermometer inserted into center of loaf registers 160°F, 3–4 hours on High or 6–8 hours on Low. Transfer meat loaf to cutting board and let stand 5 minutes. Sprinkle with oregano leaves and chopped parsley. Cut into 6 thick slices.
- Per serving: 1 slice