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Slow Cooker Turkey Spinach Meatloaf with Tomato Sauce

Turkey Spinach Meatloaf with Tomato Sauce

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.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • 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



1. In a large bowl, combine turkey, eggs, bread crumbs, spinach, vinegar and spices and mix well. 

2. Form into a rectangular shaped loaf that is an even thickness throughout and place in crock pot. Cook on high for 3 hours.

3. About 30 minutes before meatloaf is finished, make sauce. 


1. Heat oil in a medium saucepan over medium high heat. Cook garlic for 2 minutes or until fragrant. 

2. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook for 12-15 minutes or until slightly reduced. 

3. Pour into a blender or food processor and blend until smooth.

4. Serve meatloaf sliced, with sauce drizzled overtop.

From the Joy of Kosher Cookbook, order your copy 199 more recipes.