Slow-Cooked Meat Loaf

Slow-Cooked Meat Loaf
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The New Soul Food Cookbook for People with Diabetes, 3rd Edition. Recipe Credit: . Photo Credit: Mark Taulbee.

Cooking this meat loaf in a slow cooker means you can come home to a ready-to-eat dinner after a long day at work! Ground turkey replaces beef to make this comfort classic more diabetes-friendly.

This recipe can be found in The New Soul Food Cookbook for People with Diabetes. 

  • Prep time
    15 min
  • Cook time
    6 hr
  • Servings
    8 Servings
  • Serving size
    4 oz
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    4 oz
  • Amount per serving Calories 260

  • Total Fat 10g
    • Saturated Fat 3.1g
    • Trans Fat 0.1g
  • Cholesterol 135mg
  • Sodium 490mg
  • Total Carbohydrate 13g
    • Dietary Fiber 1g
    • Total Sugars 6g
  • Protein 26g
  • Potassium 390mg
  • Phosphorus 280mg

Choices/Exchanges: 1/2 Starch, 1/2 Carbohydrate, 3 Lean protein, 1 Fat



  • eggs
  • 1% milk
    3/4 cup
  • dried seasoned bread crumbs
    2/3 cup
  • dried minced onion
    2 tsp
  • salt
    1/2 tsp
  • dried sage
    1/2 tsp
  • fennel seeds
    1/2 tsp
  • white (button) mushrooms (finely diced)
    1/2 cup
  • lean ground turkey
    2 lbs
  • ketchup
    1/4 cup
  • brown sugar
    2 tbsp
  • mustard powder
    1 tsp
  • Worcestershire sauce
    1/2 tsp


  1. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

  2. Combine eggs, milk, bread crumbs, onion, salt, sage, fennel, and mushrooms in a large bowl. Break up ground turkey over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on low until a meat thermometer reads 165°F, 5–6 hours. (Or, if desired bake in 350°F oven [325°F for a convection oven] for 35–45 minutes until meat reaches an internal temperature of 165°F.)