Italian Turkey Meatloaf In The Slow Cooker Recipes

SLOW-COOKER ITALIAN MEATLOAF

Steps:

• Line bottom and side of slow cooker with large sheet of foil. Lightly spray with cooking spray.
• In large bowl, stir together 1 1/2 lb lean (at least 80%) ground beef, 2 roasted red bell peppers (from a jar), finely chopped, 3/4 cup Progresso™ Italian style bread crumbs, 1 cup grated Parmesan cheese and 2 eggs. Use clean hands to thoroughly mix together. Shape mixture into a loaf; place in slow cooker.
• Cover; cook on Low heat setting 5 to 6 hours or until meat thermometer inserted in center of loaf reads 160°F.
• Uncover; pour 1 cup marinara sauce evenly over cooked meatloaf. Cover; cook on Low heat setting 15 minutes longer or until sauce is thoroughly heated.
• Use sides of foil to remove meatloaf from slow cooker to cutting board. Let stand 10 minutes before slicing and serving.

ITALIAN TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine turkey, bread crumbs, eggs, onion, Parmesan cheese, and pepper in a large bowl. Fold in 1 cup marinara sauce.
• Pat turkey mixture firmly into a 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce on top.
• Bake in the preheated oven until meatloaf is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand 20 minutes before cutting.

ITALIAN STYLE TURKEY MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with cooking spray.
• Mix turkey, egg, bread crumbs, Italian seasoning, garlic, black pepper, and salt in a large bowl; shape into a loaf and put into prepared baking dish.
• Bake in preheated oven for 40 minutes. Spoon about half the tomato sauce over the loaf and continue baking until the meatloaf is no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Rest meatloaf 5 to 10 minutes before slicing to serve.
• While the meatloaf rests, warm remaining tomato sauce in a small saucepan over medium-low heat; serve with the sliced meatloaf.

CLASSIC SLOW-COOKER MEATLOAF

Steps:

• Line 4 1/2- to 5-quart slow cooker with foil. Spray foil with cooking spray.
• In large bowl, mix all ingredients except ketchup. Shape mixture into loaf, and place in center of slow cooker. Spread ketchup over top.
• Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in center of loaf reads 160°F. Remove meatloaf from slow cooker to serving platter. Cut into pieces to serve.

MEAT LOAF FROM THE SLOW COOKER

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine the first nine ingredients. Crumble beef and sausage over mixture and mix well (mixture will be moist). Shape into a loaf. Place meat loaf in the center of the strips., In a small bowl, combine sauce ingredients. Spoon over meat loaf. Cover and cook on low 3-4 hours or until no pink remains and a thermometer reads 160°. Using foil strips as handles, remove the meat loaf to a platter.

TURKEY MEATLOAF

Steps:

• Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell pepper and garlic in oil 3 minutes, stirring occasionally. Cool.
• In large bowl, mix cheese, bread crumbs, Italian seasoning, 1 teaspoon ketchup, the salt, pepper, egg and onion mixture. Crumble turkey over mixture; stir just until blended. Pack mixture into loaf pan.
• Bake 35 minutes. In small bowl, mix 1/2 cup ketchup, the brown sugar and mustard. Spread over meatloaf. Bake 5 minutes longer or until meat thermometer inserted in center reads 160°F. Let stand 10 minutes before cutting.

CROCKPOT MEATLOAF

Steps:

• Spray slow cooker with nonstick cooking spray.
• Gently combine all ingredients (except ketchup) in a large bowl. Just be careful not to over-mix, or the meat will be tough. I like to use my hands for this!
• Shape beef mixture into a loaf and place in the prepared slow cooker.
• Spread a thin layer of ketchup over the top of the meatloaf.
• Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until a meat thermometer inserted in the center of the meatloaf reads 160°F.
• Remove meatloaf from slow cooker. Place on a cutting board, slice and serve.

ITALIAN-STYLE SLOW COOKER MEAT LOAF

Steps:

• In a large bowl combine tomatoes, bread crumbs, onion, zucchini, roasted peppers, egg product, half of the parsley, the garlic, and black pepper. Add ground beef and ground lamb; mix well.
• Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips in the prepared cooker; coat strips with cooking spray. Place meat mixture on top of strips in cooker; pat into an oval or round loaf. Cover and cook on low-heat setting for 3 1/2 hours or on high-heat setting for 1 1/2 hours.
• If using low-heat setting, turn to high-heat setting. In a small bowl combine ketchup, Worcestershire sauce, mustard, and vinegar. Spoon ketchup mixture over meatloaf. Cover and cook for 30 to 45 minutes more or until an instant-read thermometer registers 165°F.*
• Using the foil strips, carefully lift meatloaf from cooker, allowing liquid to drip off. Place on a serving plate. Remove foil strips. Sprinkle meatloaf with cheese (if desired) and the remaining parsley. Cover and let stand for 15 minutes before serving.

SLOW COOKER ITALIAN MEATLOAF

Steps:

• Fold a 30" long piece of foil in half lengthwise. Place in the bottom of the slow cooker with both ends hanging over the top edges of the slow cooker.
• In a large bowl, combine all ingredients except 2 Tbls spaghetti sauce until well blended.
• Shape into a loaf. Place in a slow cooker on top of foil. Spread 2 Tbls of spaghetti sauce over top.
• Cover tightly and cook on high 2 1/2 to 3 hours or on low 5 to 6 hours.
• Use the ends of the foil to lift out meat loaf and transfer to a serving platter.

ITALIAN TURKEY MEATLOAF IN THE SLOW-COOKER

Steps:

• Press a 24-inch long piece of nonstick aluminum foil into an oval slow cooker bowl, with nonstick side facing up, so that it is flush with bowl and ends hang out over sides.
• In a large bowl, gently stir together turkey, onion, green pepper, egg, garlic, 1/2 cup tomato sauce, bread crumbs, 1/3 cup cheese, 1 teaspoon Italian seasoning, garlic salt and black pepper. Place meatloaf mixture in slow cooker and form into a 9 x 5-inch log. Cover and cook on HIGH 2-1/2 hours or on LOW 4-1/2 hours or until internal temperature registers 160° on an instant read thermometer.
• About 30 minutes before cooking is complete, place remaining 1/4 cup tomato sauce in a small bowl and stir in remaining 2 tablespoons Parmean cheese and 1 teaspoon Italian seasoning. Pour tomato sauce mixture over meatloaf; cover and continue to cook another 30 minutes.
• Carefully lift meatloaf out of slow cooker using foil cradle and place on a cutting board. Using two long offset spatulas, carefully lift meatloaf off of foil and place on serving dish. Discard foil and any liquid and serve immediately.