There’s something beautiful about tossing food into a slow cooker, leaving it to cook for the (inevitably) busy day, and coming back to a hot delicious meal. This turkey meat loaf recipe is adapted from the American Heart Association Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes. I like to serve this alongside Cauliflower “Mashed Potatoes” and roasted vegetables. Another plus: you can slice up leftovers to make sandwiches the following day (great topped with some homemade relish or salsa!).
Note: I have also used chicken for this recipe, also with great results.
- cooking spray
- 12 ounces ground skinless turkey breast
- 1 3.5-ounce sweet Italian turkey breakfast sausage link, casing discarded
- 1/2 medium red or orange bell pepper, chopped
- 2 large egg whites
- 1/3 cup uncooked quick-cooking oatmeal
- 3/4 tsp dried sage or tarragon
- 1/2 tsp dried thyme
- 1/4 tsp dried fennel seeds, crushed
- paprika to taste
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 3/4 cup skim milk
- 1 packet (1 tsp) sodium-free chicken bouillon
- 1/8 tsp salt
- Lightly spray the slow cooker with cooking spray.
- In a large bowl, use a silicone spatula to combine all meat loaf ingredients. Transfer the mixture to the slow cooker and flatten into a 2-inch thick loaf, leaving a 1/2-inch border between it and the side of the stoneware (this makes it easier to remove later). Sprinkle with paprika and cook, covered, on low for 4 hours, or on high for 2 hours.
- Using a flat spatula, transfer the meat loaf to a cutting board and let stand for 5 minutes to finish cooking, before slicing or cutting into wedges.
- While the meat loaf stands, in a small sauce pan, heat the oil over medium heat and whisk in the flour. Cook for 1 minute, whisking constantly. Gradually whisk in the milk, bouillon and salt. Cook for 4 minutes, or until thickened and reduced. Serve over the meat loaf.
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