This Crockpot turkey meatloaf is so easy to make. Prep it in just 25 minutes and let the slow cooker do the rest of the work for you. It's perfect for a busy weeknights or is so comforting for a weekend meal too.
Dinner is easy tonight. It's also healthy and low-fat! Add this recipe to your list of Easy Dinners for busy weeknights.
Slow cooker meals are an absolute time saver. Use that handy kitchen appliance for these family favorites:
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Why you'll love this recipe
- For extra tender and flavorful meatloaf, shred carrots, onions, and zucchini and mix into the lean ground turkey. Those veggies add extra moisture and juiciness to the turkey, which can often be dry.
- Some more delicious, pantry-staple seasonings like Worcestershire sauce, chicken broth, and Italian herbs add balanced flavor.
- Use your slow cooker to "roast" the meatloaf so the oven doesn't need to be on. Leave dinner to cook while you run errands!
- The glaze makes this meatloaf super kid-approved.
- Easy to clean up since the slow cooker is lined with foil!
- It's a great main dish to serve alongside Boursin Mashed Potatoes, or Browned Butter Green Beans.
Ingredients
- Ground turkey breast: A lean protein, but you can use ground chicken for a similar texture.
- Onion: Adds moisture and flavor; yellow onions work best.
- Carrot: Adds sweetness and extra moisture.
- Zucchini: Keeps the meatloaf tender without overpowering the flavor.
- Garlic
- Egg: Helps bind the meatloaf together.
- Quick-cooking oats: If you don't have quick-cooking, just pulse some regular rolled oats in the blender 2 or 3 times. The tender quick-cooking oats are perfect for a soft meatloaf.
- Low-sodium chicken broth
- Worcestershire sauce: For a savory umami kick to flavor the turkey, which can be somewhat bland.
- Italian seasoning
- Kosher salt.
- Ground black pepper
- Tomato paste
- Apricot jam
How to make Crockpot turkey meatloaf
Use this super affordable slow cooker for this easy turkey meatloaf. Here are the simple steps to making it for dinner!
- Line a 6-quart slow cooker with foil, leaving the edges hanging over for easy removal.
- In a large bowl, mix the ground turkey, grated vegetables, garlic, egg, oats, broth, Worcestershire sauce, and seasonings. Shape the mixture into a loaf and place it in the slow cooker.
- Cook on high for 2½ hours or on low for 4 hours.
- Carefully lift the meatloaf out using the foil and transfer to a platter or cutting board.
- Make the tomato paste and jam glaze, brush on the top, and serve.
Expert Tips
- Don't over mix - Keep the meatloaf tender by mixing the vegetables and seasonings with the turkey, just until mixed.
- Use oats - Using quick-cooking rolled oats in place of bread crumbs in this meatloaf keeps the texture soft. The oats absorb moisture so the meatloaf has the right texture. Oats also offer fiber and nutrients for a healthier dinner!
- Line the crock - Line the slow cooker with foil or use a slow-cooker bag so you can lift the cooked meatloaf out of the slow cooker.
- Temperature check - Use a meat thermometer to check that the meatloaf has an internal temperature of 165ºF to be done.
Variations and substitutions
This slow cooker turkey meatloaf is deliciously perfect as is, but if you'd like to make changes here are some options.
- Use chicken - You can substitute ground chicken for the turkey. It will have a slightly different texture but still be delicious.
- Spice it up! - Sprinkle in spices like smoked paprika, curry powder, or cumin, or add a little heat with cayenne.
- Veggies - You can swap one of the veggies for grated butternut squash, yellow squash, or finely chopped bell pepper.
Storage and Prepping Ahead
After cooking, allow the meatloaf to cool completely before storing it. Place it in an airtight container and refrigerate for up to 3 to 4 days.
I don't recommend freezing, but if you'd like to, wrap the meatloaf tightly in plastic wrap and aluminum foil or use a freezer-safe container. It can be frozen for up to 3 months. Reheat it in the oven or microwave.
You can prep turkey meatloaf by mixing all the ingredients and shaping the loaf ahead of time. Store it in the fridge, covered, for up to 24 hours before cooking. Alternatively, freeze the uncooked meatloaf for later use. Thaw it overnight in the fridge before cooking.
If you only have a round slow cooker, that's ok! Form the turkey meatloaf into a circle instead of an oblong loaf! The oval shape allows you to make the loaf shape so your meatloaf looks like mom's from the oven, but a round meatloaf tastes just as delicious.
FAQs
Turkey is such a lean meat without fat to help bind things together. Follow the recipe to use the right amount of binding agents like eggs and oats. These ingredients help hold all the ingredients together in a meatloaf form.
If you swapped an ingredient you may have added a vegetable that was too wet. Watch that you don't add too much broth or any extra liquid. And don't undercook the meatloaf. The oats in the meatloaf will absorb a lot of excess water, but it needs enough time to cook in the oven to evaporate anything excess to that.
This meatloaf calls for one egg, which is the perfect ratio combined with the other ingredients. If an extra egg is added the meatloaf may be overly soft, and spongy as well.
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📖 Recipe
Crockpot Turkey Meatloaf
Ingredients
- 1¼ pounds ground turkey breast
- 1 medium onion (grated)
- 1 carrot (grated)
- 1 small zucchini (grated)
- 1 clove garlic (minced)
- 1 large egg (beaten)
- ½ cup quick-cooking oats
- 4 tablespoons low-sodium chicken broth (divided)
- 2 tablespoons Worcestershire sauce ( plus ½ tsp)
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons tomato paste
- ½ cup apricot jam
Instructions
- Press a 24-inch-long piece of nonstick aluminum foil, nonstick side up, into a 6-quart slow cooker, leaving the ends hanging over the sides.
- In a large bowl combine turkey, onion, carrot, zucchini, garlic, egg, oats, 2 tablespoons chicken broth, 2 tablespoons Worcestershire sauce, Italian seasoning, salt, and pepper.
- Form mixture into a 9-by-5-inch loaf and place in slow cooker. Cover and cook 2½ hours on high or 4 hours on low.
- Using the foil, carefully lift meatloaf out and transfer to a platter or cutting board.
- Whisk together tomato paste, jam, ½ teaspoon Worcestershire and 2 tablespoons chicken broth and brush mixture on top of meat loaf.
Notes
- Line your slow cooker with foil for this turkey meatloaf. You could also use a slow-cooker liner, but the foil is a bit sturdier and easy to lift out when the meatloaf is done
Nutrition
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Updated October 2024. Recipe Tara Teaspoon, Photographer Peter Ardito, Food Stylist Susan Ottaviano, Prop Stylist Michelle Wong. Originally published LHJ
Gabriela says
If you were to do this in the oven instead, what would you recommend the temperature and duration be?
Thanks!
Tara says
Gabriela, I'd guess 375ºF would be great. Because slow cookers are covered and the food cooks with a bit of steam I'd suggest covering the meatloaf pan with foil quite tightly for the majority of the time. And maybe 45 min to 1 hour. You'll need to check that it is 170ºF inside with a meat thermometer before eating!
Yvonne says
I would love to make this as it looks so easy, but do you think I could omit the oats? Would I need to substitute something else?
Tara says
Hi Yvonne! You could swap the oats for breadcrumbs. The recipe just needs something to help absorb the moisture from the veggies! I chose oats because they add a nice texture, but breadcrumbs would be fine.
mydeliciousmeals says
Looks very delicious, I've just bought Instant Pot and going to try this recipe ) Thanks for sharing! Love easy meals
Tara says
Oh that will be fun in an instant pot!!
Patty says
Mmmm, love that your turkey loaf is full of veggies and that topping, delicious!
Tara says
My favorite parts about it too Patty! The combo is delish!!
Spencer says
I made this in my Instant Pot. I added 2 cups of water to the pot. Put in the rack and shaped the meatloaf in a piece of foil that was about 18 inches long. I placed the meatloaf on the rack with foil slightly over the edge of the pot so I could pull out the meatloaf when it was done. I set the Instant Pot for manual high pressure for 35 minutes. Came out great.
Tara says
Amazing Spencer! Thanks for sharing. Instant Pot magic!
Mary Bench says
Haven't thought of cooking a loaf in the slow cooker. Great idea!
Kristine says
YUM! Nice and easy recipe. I love the zucchini in this recipe for crock pot turkey loaf. Thank you!
May says
Cooking oats? First time for me to encounter a meat loaf recipe with oats. Something new for me to try! Though I don't think I'll make any turkey meat loaf any time soon, turkey meat here is gold. Possibly I'll apply this with chicken of beef meat loaf. What do you think? Will it work?
Tara Teaspoon says
You can absolutely make this meatloaf using ground chicken. I haven't tried it with beef and it would be a bit different because of beef's fat content.
Fransic verso says
This is an interesting recipe, we can freeze it for up to 3 months and still be able to consume it. I don't think I have tried this meat loaf before but would love to try it now that I know its easy to make. Thank you for sharing.