Slow Cooker Turkey Meatloaf
The best tried and true turkey meatloaf recipe that my family LOVES! This simple Slow Cooker Turkey Meatloaf is foolproof and perfect for family meals!
Please don’t tell me I’m all alone over here? Surely there are other meatloaf loving people in this world? I get pretty excited when we are trying out a new restaurant and I see that meatloaf is on the menu!
After years of trying out recipes and methods of making my own meatloaf at home, I’ve come up with a couple of tried and true recipes that turn out perfectly every time. And the good news is, you can make these too! So easy, because they all use the slow cooker!
From my more traditional meatloaf with mashed potatoes to my slow cooker turkey meatloaf that goes deliciously with mashed cauliflower, I’ve certainly got a meatloaf recipe you will love.
How do I make a meatloaf that’s not too dry?
I have a couple of tricks I use when making meatballs and meatloaf so that it won’t turn out dry, crumbly or to mushy. I’ve tried lot’s of different recipes but this is the one I believe in. There are some variations you can make but today I’m sharing the basic recipe.
- Panko breadcrumbs soaked in milk – I prefer this over oats, crackers, regular breadcrumbs or even panko not soaked in milk. It can be dairy or non-dairy milk, but soaking makes all the difference
- 1 egg per pound to 1 1/2 pounds of meat
- I gauge whether I have the right amount of moisture in my meatloaf by the look and feel. It should have enough moisture that it barely holds together but not so much that you can’t form it into a loaf. It honestly usually seems like it will barely hold together and I get a little worried but then it always turns out perfectly.
Do I need special pans or equipment to make a slow cooker turkey meatloaf?
Nope! You really only need your slow cooker!! I know a lot of recipes call for using a loaf pan inside your slow cooker, but I just place my meatloaf right in there. I prefer the texture of letting the air circulate around the sides a bit and I think it ends up cooked a little more evenly.
My favorite slow cooker to use for meatloaf is just my little mini-casserole slow cooker, but any slow cooker will work just fine!
How To Prep Ahead
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Make meatloaf as instructed and don’t add sauce
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Wrap in plastic wrap and place in zippered freezer bag
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Store in fridge up to 3 days or freezer up to 3 months
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Thaw fully in fridge overnight before cooking
How To Store Leftovers
- Let cool completely then store in air tight containers in fridge up to 3 days or freezer for up to 3 months
Related Recipes
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Mashed potatoes make the perfect side! Try my traditional Slow Cooker Mashed Potatoes or my personal favorite, Slow Cooker Cheesy Mashed Potatoes!
Slow Cooker Turkey Meatloaf
Equipment
Ingredients
- 1 1/2 pounds ground turkey 93% lean
- 1/4 cup panko
- 1/4 cup milk
- 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, seasonings, egg and soaked panko in bowl until just combined
- Form into loaf and place into slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8 until meatloaf reaches internal temperature of 160 degrees.
- Mix together BBQ Sauce, tomato paste and sugar
- Brush over meatloaf and let cook on high in slow cooker for another 15-20 minutes
- Let rest 15 minutes before slicing
Notes
- Use any favorite all purpose seasoning blend in place of the herb and garlic seasoning if desired. Steak seasoning is a good option.
- Prep ahead: Make meatloaf as instructed, don’t add sauce, wrap in plastic wrap, place in zippered freezer bag, store in fridge up to 3 days or freezer up to 3 months
-
Thaw fully in fridge overnight before cooking
- Let cool completely, store in air tight containers in fridge up to 3 days or freezer for up to 3 months
Nutrition
Do you think I could substitute tomato sauce for soaking the Panko instead of milk?
I think it’s worth a try!
I’ve wanting try turkey in meatloaf but I’ve always put onions & peppers in it. Can I do that and should sate them first? I also use oat meal, can I substituted that for the panko? Thanks so much!!
You can sub oatmeal for the panic, although it will change the texture significantly and I believe that the panko creates much better results. I’m not sure about the peppers and onions in this particular recipe as I haven’t tested it that way but if you give it a try be sure to let me know!
What is “PANIC? in your reply? Do you mean Panko?
ha! Yes, thank you!!