Turkey Meatloaf
Instead of making the meatloaf entirely from ground turkey, you can use a combination of ground beef, ground pork, and ground turkey.
INGREDIENTS | SERVES 6
- 2 pounds ground turkey
- 1 large yellow onion, peeled and diced
- 2 stalks of celery, finely diced
- 1 green bell pepper, seeded and diced
- 2 cloves of garlic, peeled and minced
- 2 large eggs
- 1 cup fresh bread crumbs or cracker crumbs
- Salt and freshly ground black pepper, to taste
- Optional: 6 slices bacon
- ½ cup ketchup
- 1 tablespoon brown sugar
- Optional: Chili powder, to taste
Add the ground turkey, onion, celery, bell pepper, garlic, eggs, bread crumbs, salt, and pepper to a large bowl; mix well with your hands. Form into a loaf to fit the size (round or oval) of your slow cooker.
Line the slow cooker with two pieces of heavy-duty aluminum foil long enough to reach up both sides of the slow cooker and over the edge, crossing one piece over the other. Place a piece of nonstick foil the size of the bottom of the slow cooker crock inside the crossed pieces of foil to form a platform for the meatloaf. (This is to make it easier to lift the meatloaf out of the slow cooker.)
Place three pieces of bacon over the top of the nonstick foil. Put the meatloaf over the top of the bacon. Spread the ketchup over the top of the meatloaf. Sprinkle the brown sugar and chili powder, if using, over the top of the ketchup. Place the remaining three slices of bacon over the top of the seasoned ketchup. Cover and cook on low for 7 hours or until the internal temperature of the meatloaf registers 165°F.
Lift the meatloaf out of the slow cooker and place it on a cooling rack. Allow it to rest for 20 minutes before transferring it to a serving platter and slicing it.
Slow Cooker Liner
Instead of placing two pieces of heavy-duty aluminum foil across each other and over the sides of the slow cooker, you can instead line it with a Reynolds Slow Cooker Liner and then place the nonstick foil piece inside the liner.
