Slow Cooker Turkey Meatloaf
This flavorful Slow Cooker Turkey Meatloaf is tender, juicy, and packed with protein.
Servings: 6 servings
Calories: 228kcal
Ingredients
- 1/2 cup red lentils dry
- 1/2 cup water
- 1.5 lbs ground turkey or chicken not lean
- 1/2 cup quick oats
- 1 cup grated zucchini squeezed (optional)
- 1 egg large
- 3 tbsp soy sauce I used Bragg liquid aminos
- 2 tbsp onion powder or onion flakes
- 1 tbsp garlic powder
- Ground black pepper to taste
- Cooking spray I use Misto
Instructions
- In a small saucepan, add lentils and water. Bring to a boil, cover and cook for 5 minutes.
- Transfer to a large bowl along with ground turkey, quick oats, zucchini, egg, soy sauce, onion powder, garlic powder and pepper. Mix well with your hands.
- Line slow cooker with unbleached parchment paper and spray with cooking spray. Transfer meat mixture and form into a meatloaf shape. Cover and cook on Low for 6 hours or on High for 3 hours.
- Holding onto the parchment paper flaps, remove meatloaf and slice. Serve warm or cold with a grain of choice or salad.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely, slice and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
- Ground turkey: Use ground turkey that is not extra lean, otherwise meatloaf will be dry.
- Zucchini: With zucchini, meatloaf will be more lighter, softer and juicier; however, I tried without and it turned out very good as well.
Nutrition
Serving: 2slices | Calories: 228kcal | Carbohydrates: 16g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 553mg | Fiber: 6g | Sugar: 1g