Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Healthy Slow Cooker Meatloaf
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- Level: Easy
- Total: 4 hr 35 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 340
- Total Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 107 milligrams
- Sodium
- 482 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Sugar
- 9 grams
- Protein
- 26 grams
This healthy one-pot meal feeds a crowd and cooks while you go about your day. If your crowd’s a smaller one, the meatloaf makes amazing leftovers for sandwiches as well. The vegetable purée of scallions, carrot, garlic, parsley and thyme flavors the meatloaf and adds moisture without adding excess fat or calories, so this easy dinner feels light yet hearty. It’s perfect for busy days when you need a hands-off, family-friendly meal.
- Level: Easy
- Total: 4 hr 35 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 340
- Total Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 107 milligrams
- Sodium
- 482 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Sugar
- 9 grams
- Protein
- 26 grams
Ingredients
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Directions
Special equipment:
an 8-quart slow cooker- Line an 8-quart slow cooker with a piece of foil coming up 2 sides (for a sling to remove the meatloaf at the end). Spray the foil with cooking spray.
- Put the bread in a medium bowl and add warm water to cover. Let sit until saturated (a few seconds to a minute depending on the bread). Squeeze out excess water and add the bread to a large bowl.
- Add the whole parsley leaves, thyme, scallions, garlic and carrot to a food processor and process to make a slightly chunky paste. Transfer to the bowl with the bread. Add the turkey, egg, 2 tablespoons of the ketchup, 2 teaspoons of the Worcestershire, 1 teaspoon of the mustard, 1 1/2 teaspoons salt and several grinds of pepper. Mix well with your hands.
- Whisk the brown sugar, vinegar, 1/4 teaspoon salt and the remaining 1/4 cup ketchup, 1 teaspoon mustard and 1 teaspoon Worcestershire in a small bowl until smooth.
- Form the meat mixture into a loaf to fit your slow cooker with about 1 inch of space around the edges. Brush the glaze over the meatloaf. Add the potatoes in the spaces around the meatloaf.
- Cover and cook on low until the meatloaf registers 165 degrees F on an instant-read thermometer, about 4 hours. Turn off the slow cooker and let the meatloaf rest for 10 minutes.
- Remove the potatoes to a serving bowl. Use the foil sling to lift and remove the meatloaf to a cutting board and cut into 8 slices to serve. Drizzle about half of the slow cooker juices over the potatoes, sprinkle with the chopped parsley and toss well. Spoon the remaining juices over the meatloaf before serving.
