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. 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.

  2. 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.)

  3. 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.

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