Post by SkinnyCrockPot on Oct 20, 2011 16:00:09 GMT -5
Crock Pot Turkey and Veggie Meatloaf
Originally posted by Katrina Adams-Burnside
Makes 8 servings
Ingredients:
20 oz. lean ground turkey breast
8 oz. mushrooms, chopped
8 oz. zucchini, shredded
1/2 onion, chopped
2 egg whites
2/3 cup quick cooking oats
2 tsp. cumin
1/2 tsp. ground thyme
3 tsp. dry yellow mustard
2 tsp. black pepper
3 tsp. McCormick Chipotle Chili Pepper (this makes it pretty spicy! Scale it down to 1-2 tsp if needed)
2 tsp. salt
3 Tbsp. garlic powder
This was recipe was cooked in a 5 quart crock pot. Place 8-9 golf-size aluminum foil balls in the bottom of the crock pot. Now place a sheet of aluminum foil on top of the balls and line the crock pot with it. It’ll come up on the sides a little but that is ok. It makes a nice little table and you can crumple up the long ends a little to make “handles”. Poke several small holes in the aluminum foil with the tip of a knife. Spray the foil with a little olive oil. Grate zucchini and chop mushrooms up into small pieces. Sautee onions a little if desired. We like ours a little “crunchy”. Mix all ingredients together in large bowl. Place meatloaf mixture into lined crock pot. Cook on low for 4-6 hours (it really depends on your crock pot). Any grease that is cooked out drains through the holes of the foil, therefore your meatloaf is not cooking in the grease! Using your foil handles, pull the meatloaf out and place it on a serving platter. This makes 8 decent sized servings.
Per Serving:
Calories: 167
Fat: 6g
Carbohydrates: 11g
Protein: 18g
Originally posted by Katrina Adams-Burnside
Makes 8 servings
Ingredients:
20 oz. lean ground turkey breast
8 oz. mushrooms, chopped
8 oz. zucchini, shredded
1/2 onion, chopped
2 egg whites
2/3 cup quick cooking oats
2 tsp. cumin
1/2 tsp. ground thyme
3 tsp. dry yellow mustard
2 tsp. black pepper
3 tsp. McCormick Chipotle Chili Pepper (this makes it pretty spicy! Scale it down to 1-2 tsp if needed)
2 tsp. salt
3 Tbsp. garlic powder
This was recipe was cooked in a 5 quart crock pot. Place 8-9 golf-size aluminum foil balls in the bottom of the crock pot. Now place a sheet of aluminum foil on top of the balls and line the crock pot with it. It’ll come up on the sides a little but that is ok. It makes a nice little table and you can crumple up the long ends a little to make “handles”. Poke several small holes in the aluminum foil with the tip of a knife. Spray the foil with a little olive oil. Grate zucchini and chop mushrooms up into small pieces. Sautee onions a little if desired. We like ours a little “crunchy”. Mix all ingredients together in large bowl. Place meatloaf mixture into lined crock pot. Cook on low for 4-6 hours (it really depends on your crock pot). Any grease that is cooked out drains through the holes of the foil, therefore your meatloaf is not cooking in the grease! Using your foil handles, pull the meatloaf out and place it on a serving platter. This makes 8 decent sized servings.
Per Serving:
Calories: 167
Fat: 6g
Carbohydrates: 11g
Protein: 18g