Slow Cooked Asian Meatloaf


Slow Cooked Asian Meatloaf
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 (6-oz.) can no salt added tomato paste
  • 2 Tbsp each: chili garlic sauce and honey
  • 1 Tbsp soy sauce
  • 1 Tbsp peeled and finely chopped or grated fresh ginger, divided
  • 1 (20-oz.) package extra lean (99% fat-free) ground turkey
  • ⅔ cup panko bread crumbs*
  • ⅓ cup each: diced red bell pepper, diced water chestnuts and sliced green onions
  • 2 Tbsp chopped fresh cilantro
  • 1 egg
  1. Place a long strip of foil inside the slow cooker and press into the bottom. (This will allow you to lift out the cooked meatloaf.)
  2. Stir together tomato paste, chili garlic sauce, honey, soy sauce and half the ginger in a small bowl; set aside.
  3. Stir together ¼ cup tomato mixture, remaining ginger and all remaining ingredients in a medium bowl until well blended.
  4. Shape mixture into a round or oval loaf to fit into your slow cooker and place on foil.
  5. Spread reserved tomato mixture over the top and sides of meatloaf.
  6. Cover and cook on low for 4 to 6 hours or until internal temperature reaches 165°F on a meat thermometer.
  7. Carefully lift meatloaf out of the slow cooker and let stand for 5 minutes before slicing.
  8. Quick oven variation: Prepare meatloaf as directed above, placing on a lightly greased baking sheet instead of in a slow cooker. Cook in a preheated 350°F oven for 50 to 60 minutes or until meatloaf reaches 165°F on a meat thermometer.
  9. *Panko or Japanese bread crumbs can be found in the Asian Foods section or near traditional bread crumbs in most supermarkets.