Freezer Meal Turkey Meatloaf
When life is busy, there’s nothing better than a freezer meal ready to pop in your slow cooker for a delicious and healthy family dinner. This Freezer Meal Turkey Meatloaf is a family favorite and perfect for the busy nights when you don’t have time to cook!
Turkey Meatloaf is an easy, healthy, make-ahead meal that you can have prepped in your freezer. It can quickly be ready for dinner on those busy nights–just thaw it in the fridge the night before!
You can even add veggies while your Turkey Meatloaf is cooking to make this a complete meal. Use root veggies (potatoes, carrots, etc.) that will hold up well during cooking. You don’t want your meatloaf to become watery.
This Turkey Meatloaf freezes perfectly and cooks up delicious. It’s sure to become a family favorite.
Ingredients You’ll Need To Make Freezer Turkey Meatloaf:
- ground turkey
- panko breadcrumbs *
- milk **
- salt
- herb and garlic seasoning
- egg
- BBQ sauce
- tomato paste
- brown sugar
*To make gluten-free, use gluten free panko breadcrumbs and reduce breadcrumbs and milk to 1/4 cup each*
**For a dairy-free option, use any regular or unsweetened unflavored dairy-free milk, such as almond milk**
How To Make Freezer Turkey Meatloaf…
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Mix panko and milk and set aside for 5 minutes
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Mix turkey, seasoning, egg and soaked panko in bowl until just combined
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Form into loaf and wrap tightly with plastic wrap
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Place in larger freezer bag
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Mix together BBQ sauce, tomato paste and sugar
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Place in small freezer bag then place into larger freezer bag
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Remove air and seal
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Freeze for up to 3 months
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Thaw fully in fridge overnight before cooking
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To cook: place in slow cooker, cover and set to high for 3-4 hours or low for 6-9 until meatloaf reaches internal temp of 160 degrees F *
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Brush sauce mixture over cooked meatloaf and let heat through in slow cooker another 15-20 minutes before serving
*If adding veggies, use root veggies such as carrots and/or potatoes*
Pro Tips:
To make this Turkey Meatloaf gluten-free, use gluten free panko breadcrumbs. (Make sure you reduce gluten-free breadcrumbs and milk to 1/4 cup each.)
To make Turkey Meatloaf dairy-free, use regular or unsweetened unflavored dairy-free milk, such as almond milk.
If adding veggies, use root veggies like potatoes and carrots that will hold up well to cooking all day. NOTE: Carrots and some other root veggies can be frozen but potatoes do not freeze well so they will need to be added fresh at cooking time.
Related Recipes:
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Non-freezer version Slow Cooker Turkey Meatloaf
Freeezer Turkey Meatloaf
When life is busy, there’s nothing better than a freezer meal ready to pop in your slow cooker for a delicious and healthy family dinner. This Freezer Meal Turkey Meatloaf is a family favorite and perfect for the busy nights when you don’t have time to cook!
Ingredients
- 2 pounds ground turkey
- 1/2 cup panko breadcrumbs see notes for gluten free
- 1/2 cup milk see notes for dairy/gluten free
- 1/2 teaspoon salt
- 1/2 teaspoon herb and garlic seasoning
- 1 egg
- 3 tablespoons BBQ sauce
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
Instructions
- Mix panko and milk and set aside for 5 minutes
- Mix turkey, seasoning, egg and soaked panko in bowl until just combined
- Form into loaf and wrap tightly with plastic wrap
- Place in larger freezer bag
- Mix together BBQ sauce, tomato paste and sugar
- Place in small freezer bag then place into larger freezer bag
- Remove air and seal
- Freeze for up to 3 months
- Thaw fully in fridge overnight before cooking
- To cook: place in slow cooker, cover and set to high for 3-4 hours or low for 6-9 until meatloaf reaches internal temp of 160 degrees F
- Brush sauce mixture over cooked meatloaf and let heat through in slow cooker another 15-20 minutes before serving
Notes
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To make gluten-free, use gluten free panko breadcrumbs and reduce breadcrumbs and milk to 1/4 cup each
-
Can use regular or unsweetened unflavored dairy-free milk like almond milk
-
If adding veggies, use root veggies like potatoes and carrots that will hold up well to cooking all day
-
Carrots and some other root veggies can be frozen but potatoes do not freeze well so they will need to be added fresh at cooking time
Nutrition
Calories: 235kcalCarbohydrates: 11gProtein: 38gFat: 4gSaturated Fat: 1gCholesterol: 112mgSodium: 439mgPotassium: 541mgFiber: 1gSugar: 7gVitamin A: 158IUVitamin C: 1mgCalcium: 51mgIron: 2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
In my turkey meatloaf I add banana jalapeno about 2 tbls, jalapeno mustard 2 tbls, yellow mustard 2 tbls, hot jalapeno juice as much as you want, I always put brown sugar in it when it feels gritty it is the right amount, egg soaked in bread crumbs, and I always lay bacon over the meatloaf when I bake it in the oven.
That sounds delicious!!