Healthy Slow Cooker Meatloaf
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.
Prep time:
Cook time:
Serves: 8
Calories per serving: 314
Ingredients:
Cook time:
Serves: 8
Calories per serving: 314
Nonstick cooking spray, for the foil
3 slices sturdy white bread, torn into large pieces
1/4 cup loosely packed fresh flat-leaf parsley leaves, plus 2 tablespoons chopped for serving
1 tablespoon fresh thyme leaves
4 scallions, cut into chunks
2 cloves garlic
1 medium carrot, cut into chunks
2 pounds ground 93/7 turkeys
1 large egg, beaten
1/4 cup plus 2 tablespoons no-sodium ketchup
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
2 pounds baby red potatoes
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.