Healthy Slow Cooker Meatloaf

Level: Easy
Yield: 8 servings
Nutritional Information 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
Total Time: 4 hr 35 min
Active Time: 25 min

This wholesome one-pot dish is perfect for feeding a group and cooks slowly while you carry on with your day. For smaller gatherings, the meatloaf makes excellent leftovers for sandwiches. A vegetable puree of scallions, carrot, garlic, parsley, and thyme adds flavor and moisture without extra fat, making the meatloaf satisfying yet light. It's ideal for busy days when you want a hands-off, family-friendly dinner.

Ingredients

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 garnish
1 tablespoon fresh thyme leaves
4 scallions, cut into pieces
2 cloves garlic
1 medium carrot, chopped
2 pounds ground 93/7 turkey
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

Special Equipment

an 8-quart slow cooker

Instructions

Line an 8-quart slow cooker with a piece of foil extending up two sides for easy removal of the meatloaf. Lightly spray the foil with cooking spray.
Place the torn bread into a medium bowl and cover with warm water. Let it soak until softened (a few seconds to a minute, depending on the bread). Squeeze out excess water and transfer the bread to a large bowl.
Combine the parsley leaves, thyme, scallions, garlic, and carrot in a food processor and pulse until a slightly chunky paste forms. Add this mixture to the bowl with the bread. Then add the ground turkey, beaten egg, 2 tablespoons ketchup, 2 teaspoons Worcestershire sauce, 1 teaspoon mustard, 1 1/2 teaspoons salt, and several grinds of black pepper. Mix everything thoroughly by hand.
Whisk together in a small bowl the brown sugar, apple cider vinegar, 1/4 teaspoon salt, remaining 1/4 cup ketchup, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.
Shape the meat mixture into a loaf sized to fit in the slow cooker with about a 1-inch space around the edges. Brush the glaze evenly over the top of the meatloaf. Scatter the baby red potatoes in the space around the loaf.
Cover and cook on low heat until the internal temperature of the meatloaf reaches 165F (74C), about 4 hours. When done, turn off the slow cooker and let the meatloaf rest for 10 minutes.
Remove the potatoes to a serving dish. Use the foil sling to lift the meatloaf out onto a cutting board and slice into 8 portions. Drizzle half of the slow cooker cooking juices over the potatoes, sprinkle with the chopped parsley, and toss well. Spoon the remaining juices over the meatloaf before serving.