Slow-Cooked Meat Loaf
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
Ingredients
-
eggs
- 2
- 2
-
-
1% milk
- 3/4 cup
- 3/4 cup
-
-
dried seasoned bread crumbs
- 2/3 cup
- 2/3 cup
-
-
dried minced onion
- 2 tsp
- 2 tsp
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
dried sage
- 1/2 tsp
- 1/2 tsp
-
-
fennel seeds
- 1/2 tsp
- 1/2 tsp
-
-
white (button) mushrooms (finely diced)
- 1/2 cup
- 1/2 cup
-
-
lean ground turkey
- 2 lbs
- 907 g
-
-
ketchup
- 1/4 cup
- 1/4 cup
-
-
brown sugar
- 2 tbsp
- 2 tbsp
-
-
mustard powder
- 1 tsp
- 1 tsp
-
-
Worcestershire sauce
- 1/2 tsp
- 1/2 tsp
-
Recommended for You
-
Rollo de carne molida en la olla de cocción lenta
15 min6 hr8 -
Panko Ranch Chicken Strips with Dipping Sauce
10 min12 min4 -
Slow Cooker Apricot Barbecue Pulled Chicken Sliders
10 min20 min4
Directions
-
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.
-
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.)