No time to prep dinner at night? Get your start the morning of with this delightful, easy and delicious Slow Cooker Turkey Meatloaf. Browned before it's placed in the slow cooker with classic tomato soup, this meatloaf has great texture and flavor for a fast weeknight meal!
1 1/2teaspoonsMural of Flavor(or other salt-free poultry seasoning)
1/2teaspoonblack pepper
8oz.Tomato Soup
8oz.water
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Instructions
Preheat the olive oil in a large nonstick saucepan over medium-high heat.
In a large bowl, combine the the turkey, egg, crackers, onion, garlic and seasonings.
Using your hands, mix the the ingredients together until combined, then form into two rounds.
Gently place the loafs in the preheated saucepan, browning all sides until thoroughly browned and crispy.
Once each loaf has been browned, transfer to the slow cooker.
Top the meatloaves with tomato soup and water.
Cook on slow for 8 hours.
Once cooked through, remove from slow cooker, and slice into pieces. Top each piece with the tomato soup.
Enjoy warm with a side of mashed potatoes (or rice) and green beans!
Notes
To make this recipe in the Instant Pot: Use the Saute setting to sear all the edges of the meatloaf before pouring in the tomato soup. Seal and click the 'High Pressure' button. Cook for 8 minutes, then manually depressurize.Make Ahead Tip: The meatloaf(s) can be formed the night before and stored in the fridge. Sear them in the morning before throwing them in the slow cooker to cook all day! You can also sear the meatloaf straight out of the freezer, too, though it'll take longer to sear that way.