Crockpot Turkey Meatloaf

Crockpot turkey meatloaf recipe

The Spruce Eats / Katarina Zunic

Prep: 25 mins
Cook: 8 hrs
Total: 8 hrs 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
481 Calories
29g Fat
16g Carbs
40g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 481
% Daily Value*
Total Fat 29g 37%
Saturated Fat 7g 37%
Cholesterol 198mg 66%
Sodium 568mg 25%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 40g
Vitamin C 7mg 33%
Calcium 130mg 10%
Iron 4mg 23%
Potassium 546mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make this delicious and low-fat crockpot turkey meatloaf in your slow cooker for dinner tonight. Any meatloaf made in the slow cooker is going to be very moist and tender. So you can use a lower fat meat such as ground turkey or ground chicken and it will still be velvety and tasty.


  • 1 tablespoon olive oil

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 1/3 cup milk

  • 1/4 cup horseradish

  • 3 tablespoons chili sauce

  • 2 large eggs

  • 1/2 teaspoon salt

  • 1/8 teaspoon white pepper

  • 1 teaspoon dried marjoram leaves

  • 1/4 cup fresh parsley, minced

  • 1 cup soft fresh whole-wheat breadcrumbs

  • 2 1/2 pounds ground turkey, light and dark meat

  • 3 tablespoons ketchup

  • 1 tablespoon mustard

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crockpot turkey meatloaf
    The Spruce Eats / Katarina Zunic
  2. In a medium pan, cook the onion and garlic in olive oil over medium heat until tender, about 5 to 6 minutes.

    Cook the onion and garlic
    The Spruce Eats / Katarina Zunic
  3. Place in large bowl and let cool for 10 minutes. Then add milk, horseradish, chili sauce, eggs, salt, pepper, marjoram, parsley, and breadcrumbs and mix well.

    Place in a large bowl and cool
    The Spruce Eats / Katarina Zunic
  4. Add turkey and mix gently, but thoroughly with your hands just until combined.

    Add turkey and mix
    The Spruce Eats / Katarina Zunic 
  5. Tear off two 30-inch pieces of heavy duty aluminum foil and fold to make two 2x30-inch strips. Lay strips in bottom of the crockpot in an X pattern, letting the edges hang over the crockpot.

    Foil over crockpot
    The Spruce Eats / Katarina Zunic
  6. Form the turkey mixture into a loaf that will fit into the crockpot. Place on top of the foil strips. 

    Form turkey mixture into loaf
    The Spruce Eats / Katarina Zunic
  7. Then, mix ketchup and mustard in a small bowl and spread evenly over the meatloaf.

    Mix ketchup and mustard in small bowl
    The Spruce Eats / Katarina Zunic
  8. Cover crockpot and cook on low for 7 to 8 hours, until meat thermometer registers 160 F.

    Cover and cook
    The Spruce Eats / Katarina Zunic
  9. Drain off fat as needed during cooking time using a turkey baster.

    Drain off fat as needed
    The Spruce Eats / Katarina Zunic
  10. Use foil strips to lift the meatloaf out of crockpot when it reaches 160 F on a meat thermometer. Cover and let stand 20 minutes before slicing.

    Use foil to lift meatloaf out
    The Spruce Eats / Katarina Zunic
  11. Serve and enjoy!

    The Spruce Eats / Katarina Zunic


  • Always cook the onion and garlic before adding them to a meatloaf simply because these vegetables do not soften enough while the meatloaf itself cooks and you want it all to blend together and be tender.

Recipe Variation

  • You can flavor this meatloaf any way you'd like. If you don't like marjoram, use dried basil, oregano, or thyme. Add more garlic or use less. if you like spice, some minced jalapeño peppers would be a good addition, as would crushed red pepper flakes.