America’s Test Kitchen Meatloaf

America's Test Kitchen Meatloaf

Slow-Cooker Glazed Turkey Meatloaf Why This Recipe Works It might come as a surprise that you can cook meatloaf in a slow cooker, but we’ve found that the gentle and moist heat is the ideal cooking environment for this comfort food classic. Using ground turkey instead of the standard mix of pork and beef made this meatloaf lower overall in both calories and fat. Adding coarsely chopped mushrooms gave us the deep meaty flavor of using a combination of meats, without the additional fat. Be sure to use 93 percent lean ground turkey, not ground turkey breast (also labeled 99 percent fat free). Check the meatloaf’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees. You will need an oval slow cooker for this recipe. Read More Ingredients Print Shopping List 1 shallot, minced 2 garlic cloves, minced 1 teaspoon vegetable oil 1 teaspoon minced fresh thyme or 1/4 teaspoon dried ¼ teaspoon cayenne pepper 3 slices hearty white sandwich bread, crusts removed, torn into quarters 6 tablespoons Milk 2 tablespoons Worcestershire sauce 1 teaspoon Salt ¾ teaspoon pepper 4 ounces white mushrooms, trimmed 1 large egg 2 pounds 93 percent lean ground turkey 6 tablespoons ketchup 2 tablespoons molasses From Our Shop // // From Our Sponsors // Instructions Serves 8 1. Fold sheet of aluminum foil into 12 by 9-inch sling. Microwave shallot, garlic, oil, thyme, and cayenne in large bowl, stirring occasionally, until shallot is softened, about 2 minutes; let cool slightly. 2. Process bread, milk, Worcestershire, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Add mushrooms and pulse until coarsely chopped, about 6 pulses; transfer to bowl with cooled shallot mixture. Stir in egg until combined. Mix in ground turkey using hands until uniform. 3. Shape turkey mixture into 9 by 4-inch loaf across center of foil sling. Using sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, 2 to 3 hours on low. 4. Adjust oven rack 6 inches from broiler element and heat broiler. Whisk ketchup and molasses together in bowl. Using sling, transfer meatloaf to rimmed baking sheet, allowing juices to drain back into slow cooker; discard juices. Press edges of foil flat and brush meatloaf with ketchup mixture. Broil meatloaf until spotty brown, 5 to 7 minutes. Let cool for 15 minutes before slicing and serving. // //
america's test kitchen meatloaf 1

America's Test Kitchen Meatloaf

Slow-Cooker Glazed Turkey Meatloaf Why This Recipe Works It might come as a surprise that you can cook meatloaf in a slow cooker, but we’ve found that the gentle and moist heat is the ideal cooking environment for this comfort food classic. Using ground turkey instead of the standard mix of pork and beef made this meatloaf lower overall in both calories and fat. Adding coarsely chopped mushrooms gave us the deep meaty flavor of using a combination of meats, without the additional fat. Be sure to use 93 percent lean ground turkey, not ground turkey breast (also labeled 99 percent fat free). Check the meatloaf’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees. You will need an oval slow cooker for this recipe. Read More Ingredients Print Shopping List 1 shallot, minced 2 garlic cloves, minced 1 teaspoon vegetable oil 1 teaspoon minced fresh thyme or 1/4 teaspoon dried ¼ teaspoon cayenne pepper 3 slices hearty white sandwich bread, crusts removed, torn into quarters 6 tablespoons Milk 2 tablespoons Worcestershire sauce 1 teaspoon Salt ¾ teaspoon pepper 4 ounces white mushrooms, trimmed 1 large egg 2 pounds 93 percent lean ground turkey 6 tablespoons ketchup 2 tablespoons molasses From Our Shop // // From Our Sponsors // Instructions Serves 8 1. Fold sheet of aluminum foil into 12 by 9-inch sling. Microwave shallot, garlic, oil, thyme, and cayenne in large bowl, stirring occasionally, until shallot is softened, about 2 minutes; let cool slightly. 2. Process bread, milk, Worcestershire, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Add mushrooms and pulse until coarsely chopped, about 6 pulses; transfer to bowl with cooled shallot mixture. Stir in egg until combined. Mix in ground turkey using hands until uniform. 3. Shape turkey mixture into 9 by 4-inch loaf across center of foil sling. Using sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, 2 to 3 hours on low. 4. Adjust oven rack 6 inches from broiler element and heat broiler. Whisk ketchup and molasses together in bowl. Using sling, transfer meatloaf to rimmed baking sheet, allowing juices to drain back into slow cooker; discard juices. Press edges of foil flat and brush meatloaf with ketchup mixture. Broil meatloaf until spotty brown, 5 to 7 minutes. Let cool for 15 minutes before slicing and serving.
america's test kitchen meatloaf 2

America's Test Kitchen Meatloaf

Ingredients Print Shopping List 1 shallot, minced 2 garlic cloves, minced 1 teaspoon vegetable oil 1 teaspoon minced fresh thyme or 1/4 teaspoon dried ¼ teaspoon cayenne pepper 3 slices hearty white sandwich bread, crusts removed, torn into quarters 6 tablespoons Milk 2 tablespoons Worcestershire sauce 1 teaspoon Salt ¾ teaspoon pepper 4 ounces white mushrooms, trimmed 1 large egg 2 pounds 93 percent lean ground turkey 6 tablespoons ketchup 2 tablespoons molasses From Our Shop // // From Our Sponsors // Instructions Serves 8 1. Fold sheet of aluminum foil into 12 by 9-inch sling. Microwave shallot, garlic, oil, thyme, and cayenne in large bowl, stirring occasionally, until shallot is softened, about 2 minutes; let cool slightly. 2. Process bread, milk, Worcestershire, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Add mushrooms and pulse until coarsely chopped, about 6 pulses; transfer to bowl with cooled shallot mixture. Stir in egg until combined. Mix in ground turkey using hands until uniform. 3. Shape turkey mixture into 9 by 4-inch loaf across center of foil sling. Using sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, 2 to 3 hours on low. 4. Adjust oven rack 6 inches from broiler element and heat broiler. Whisk ketchup and molasses together in bowl. Using sling, transfer meatloaf to rimmed baking sheet, allowing juices to drain back into slow cooker; discard juices. Press edges of foil flat and brush meatloaf with ketchup mixture. Broil meatloaf until spotty brown, 5 to 7 minutes. Let cool for 15 minutes before slicing and serving.
america's test kitchen meatloaf 3

America's Test Kitchen Meatloaf

Instructions Serves 8 1. Fold sheet of aluminum foil into 12 by 9-inch sling. Microwave shallot, garlic, oil, thyme, and cayenne in large bowl, stirring occasionally, until shallot is softened, about 2 minutes; let cool slightly. 2. Process bread, milk, Worcestershire, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Add mushrooms and pulse until coarsely chopped, about 6 pulses; transfer to bowl with cooled shallot mixture. Stir in egg until combined. Mix in ground turkey using hands until uniform. 3. Shape turkey mixture into 9 by 4-inch loaf across center of foil sling. Using sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, 2 to 3 hours on low. 4. Adjust oven rack 6 inches from broiler element and heat broiler. Whisk ketchup and molasses together in bowl. Using sling, transfer meatloaf to rimmed baking sheet, allowing juices to drain back into slow cooker; discard juices. Press edges of foil flat and brush meatloaf with ketchup mixture. Broil meatloaf until spotty brown, 5 to 7 minutes. Let cool for 15 minutes before slicing and serving.
america's test kitchen meatloaf 4

America's Test Kitchen Meatloaf

1. Fold sheet of aluminum foil into 12 by 9-inch sling. Microwave shallot, garlic, oil, thyme, and cayenne in large bowl, stirring occasionally, until shallot is softened, about 2 minutes; let cool slightly. 2. Process bread, milk, Worcestershire, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Add mushrooms and pulse until coarsely chopped, about 6 pulses; transfer to bowl with cooled shallot mixture. Stir in egg until combined. Mix in ground turkey using hands until uniform. 3. Shape turkey mixture into 9 by 4-inch loaf across center of foil sling. Using sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, 2 to 3 hours on low. 4. Adjust oven rack 6 inches from broiler element and heat broiler. Whisk ketchup and molasses together in bowl. Using sling, transfer meatloaf to rimmed baking sheet, allowing juices to drain back into slow cooker; discard juices. Press edges of foil flat and brush meatloaf with ketchup mixture. Broil meatloaf until spotty brown, 5 to 7 minutes. Let cool for 15 minutes before slicing and serving.
america's test kitchen meatloaf 5

America's Test Kitchen Meatloaf

Slow-Cooker Glazed Turkey Meatloaf Why This Recipe Works It might come as a surprise that you can cook meatloaf in a slow cooker, but we’ve found that the gentle and moist heat is the ideal cooking environment for this comfort food classic. Using ground turkey instead of the standard mix of pork and beef made this meatloaf lower overall in both calories and fat. Adding coarsely chopped mushrooms gave us the deep meaty flavor of using a combination of meats, without the additional fat. Be sure to use 93 percent lean ground turkey, not ground turkey breast (also labeled 99 percent fat free). Check the meatloaf’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees. You will need an oval slow cooker for this recipe. Read More
america's test kitchen meatloaf 6

America's Test Kitchen Meatloaf

In order to maximize bacon flavor, we grind bacon in with the ground meat base of the meatloaf. Adding some doctored barbecue sauce to the mixture enhances the smoky flavor. To make shaping easy (as well as attractive), we line a loaf pan with plastic wrap and then shingle slices of bacon in the pan. After adding the meatloaf mixture to the pan, we turn it out onto a piece of foil set on a wire rack inside a rimmed baking sheet. This allows the fat from the bacon and the meat to drain away from the meatloaf, ensuring crisp bacon.

America's Test Kitchen Meatloaf