Sometimes we need to try a new twist on culinary traditions. For instance, when I think of traditional meatloaf, I picture a loaf pan in the oven, specifically the one handed down from Hubby’s Grandma. In my mind, the meatloaf is always made out of beef and topped abundantly with ketchup. Even when I envision my mom-in-law’s wonderfully creative Turkey Spinach Meatloaf, it still comes to mind in Grandma’s traditional pan, smothered with ketchup.
But, I went ahead and changed it up – a double twist on that traditional ho-hum dish.
Slow Cooker Turkey Spinach Meatloaf with Tomato Sauce
Servings
8 Servings
Ingredients
- 1½ pounds ground turkey
- 2 large eggs beaten
- ⅔ cup whole wheat bread crumbs
- 1 cup frozen chopped spinach defrosted and drained well
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 cup crushed tomatoes
- ½ cup chicken broth
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 1 teaspoon balsamic
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon dried basil
Instructions
- Meatloaf:
- In a large bowl, combine turkey, eggs, bread crumbs, spinach, vinegar and spices and mix well.
- Form into a rectangular shaped loaf that is an even thickness throughout and place in crock pot. Cook on high for 3 hours.
- About 30 minutes before meatloaf is finished, make sauce.
- Sauce:
- Heat oil in a medium saucepan over medium high heat. Cook garlic for 2 minutes or until fragrant.
- Add remaining ingredients and bring to a boil. Reduce to a simmer and cook for 12-15 minutes or until slightly reduced.
- Pour into a blender or food processor and blend until smooth.
- Serve meatloaf sliced, with sauce drizzled overtop.
- From the Joy of Kosher Cookbook, order your copy 199 more recipes.
The 3 at the top is an error.
The cook time states 3 min at the top of the recipe, not 30 minutes in the slow cooker.
sure at 350 degrees F for about 1 hour 30 minutes
Hello,
Can this meatloaf be baked in the oven? If so, on what temperature and for how long?
Thank you!
Sorry, I used 11 tablespoons of the oats — 5 tablespoons for the 2 pounds should work fine.
I made this meatloaf for a crowd — more than doubled it (but it was still done – checked with a thermometer — in 6 hours on low) and all 4+ pounds are gone! I did add a few tablespoons of chicken broth because I thought I might have to cook it longer; it was moist and flavorful. Everyone loved it and the sauce.
One of my guests can’t have gluten so I used 5 tablespoons oats instead of the bread crumbs — turned out great!
I made this meatloaf for a crowd — more than doubled it (but it was still done – checked with a thermometer — in 6 hours on low) and all 4+ pounds are gone! Everyone loved it and the sauce. One of my guests can’t have any gluten, so I used oats instead of bread crumbs and it turned out great. Try it: 5 tablespoons for the 2 pounds.
I made this meatloaf for a crowd last night, so I doubled it. Since I wasn’t sure how long it would take to cook, I added a few tablespoons of chicken broth and set it to cook for six hours on low. I tested it at 5 hours and it was at 165 degrees F — perfect. My daughter-in-law must be gluten free so I used oats instead of bread crumbs (11 tablespoons for a little over 4 pounds), and it was moist and tender. Everyone loved the meatloaf and the sauce — not a drop left! Thanks for this recipe Jamie!
We didn’t make the sauce, just the meatloaf. It was pretty flavourful, a bit too much on the dry side, though it’s white meat in a crockpot and that’s to be expected. We made this in the middle of a moving day and it was a great, easy meal to stop and eat while watching the movers pack up our stuff. The time it needs to be in is too short to leave on a normal work-day, but it’s a good Sunday night recipe.
Hi Valerie so happy you are loving it! You should be able to swap out the bread crumbs for matzo meal for Passover although it may make it just a bit denser. As for the oven bake it at 350 F for about 1 hr 3 minutes. Enjoy!
Love this dish and its so easy to make. I made it on Purim and it was gone in 5 minutes. How can I can I convert this recipe for Pesach and make it in the oven?
Just like the recipe says. No additional liquid needed. Good luck and let us know how it turns out.
Hi there!
Am I suppose to add some sort of liquid to cook this loaf, or I put it into bare dry crock pot?
Just made this tonight for dinner – really like it!
I made a few small additions – I did a quick dice of some carrot, green pepper, onion, and celery – sauteed them for a little bit and threw that into the mix.
Also – I added some chili sauce to the mix as well.
I love the tomato sauce to put on top!
This is my first time making any kind of “loaf” in the slow cooker – and I will definitely be doing it again!
Hi Janet!!!!!!!!! So cool! Our first comment from New Zealand – I will remember you forever! As long as you “love” the recipes I am SO happy. Shabbat Shalom to you and yours.
I’m from New Zealand & love these recipes even if I’m not fully kosher.
shabat shalom &many thanks,Janet