Comfort Food · Crock Pot · Dinner · Ground turkey · Main dish.

Turkey Meatloaf in the Crock Pot

My husband loves Cracker Barrel’s meatloaf and with good reason – it’s delicious! However, it’s also high in calories. Because we’ve both been trying to eat more healthy, and are avoiding those high cal Cracker Barrel entrees, I looked for a meatloaf recipe using ground Turkey. That was when I came upon this gem – BBQ Glazed Turkey Meatloaf that turned out to be FANTASTIC and also cooked in the crock pot! What? Meatloaf in the crock pot? You talk about easy! This recipe is a winner all the way around!! Take a peek!

BBQ Glazed Meatloaf – Cooked in the Crock Pot!

Clean-up was a cinch! Pull the foil out of the bottom of the crock pot and wipe it out! Ta-da! Friends, this recipe is for you if you’re looking for:

  • Delicious
  • Healthy
  • Easy to make
  • Easy to clean up

A friend of mine told me she steers away from ground poultry because it just doesn’t seem right! Well, I understand, but you need to give it a try! It’s so good, and so much better for you! Now for the recipe!

BBQ Glazed Turkey Meatloaf

1 1/4 pound ground turkey
1/2 cup plain breadcrumbs
1/4 Cup shredded Mexican style shredded cheese
1/4 cup minced onion
1 large egg, beaten
1 tsp Dried oregano
1/4 tsp salt
1/4 tsp pepper
2 Tbl ketchup
2 tsp light brown sugar
2 tsp Worcestershire sauce
1 tsp spicy brown mustard (I used Dijon)

1. Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5-6 quart slow-cooker.

2. Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.

3. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.

4. Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices. Yields 1 slice meatloaf per serving.

This meal was absolutely delicious! My husband isn’t pining away for his Cracker Barrel meatloaf anymore!

I made this meal for our Sunday dinner and it was so great that it was ready when we got home from church! I mixed up the meatloaf the night before, then popped it into the crock pot before we headed out the door. What a great meal when you need something savory and have time to let the crock pot do the work!

Do you eat ground poultry? If not, I really hope you’ll get some turkey and try this recipe! I believe it will convert you!

Here are a couple other turkey recipes we love.

With love from my country kitchen,

Comfort Food · Dinner

When You Can’t Go Out For Pizza

I have always loved a good Pan Pizza from Pizza Hut!  That thick crust that is golden and crispy is all I care about.  But just when you want a good pizza, you might be afraid to order pick-up for all the reasons that everyone in the world is aware of today.  What to do?  You make King Arthur Flour’s 2020 recipe of the yearwhich just happens to be Crispy cheesy Pan Pizza. 

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Continue reading “When You Can’t Go Out For Pizza”

Comfort Food · Dinner · memories · soup

Turkey Soup and a Story

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I love recipes that have a story.  Such is the case with today’s recipe.

Many years ago when I was in high school, my twin sister and I were riding to our home in the country on a cold, snowy day. Our driver was my sister’s boyfriend (who later became her husband).  As boys are want to do, he might have been driving a little faster than the narrow, icy roads necessitated.  Just as we topped a hill, we met another car coming towards us.  The brakes were hit, and our car Continue reading “Turkey Soup and a Story”

Chicken · Comfort Food

Chicken Piccata – Fried Chicken in a Flash

Chicken Piccata

In the south we love our fried chicken, but it’s not so healthy.  However, there are recipes that give the taste of fried chicken but are much better for you and are equally as delicious.  Chicken Piccata happens to be one of those dishes!  This is an Ina Garten recipe that I fix  a couple times a year to soothe the comfort food need – and also the fried chicken hunger!

Chicken Piccata is thin pieces of chicken breast fried lightly just to brown it, then  finished off in the oven.  While the chicken is baking, a quick lemon sauce is made as the “gravy.”  Oh wow!  This is so delicious and not only perfect on the chicken, but also on the mashed potatoes that I whip up when I make this dish.

Super easy.  Super comforting.  Super delicious!

Chicken Piccata

2 split (1 whole) boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 extra-large egg

1/2 tablespoon water

3/4 cup seasoned dry bread crumbs

Olive oil

3 tablespoons unsalted butter, room temperature, divided

1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved

1/2 cup dry white wine – I use chicken broth

Sliced lemon, for serving

Chopped fresh parsley leaves, for serving

  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  3. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  4. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  5. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Chicken Piccata a

I love to serve mashed potatoes with this and also a green vegetable – either green beans or asparagus.  I hope you’ll make this when you’re hungry for fried chicken.  This definitely bumps regular fried chicken up a notch!

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