Slow Cooker Turkey Meatloaf with Creamy Gravy Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If your baby potatoes are larger than bite-size, cut them in half so they cook through.

Measure out the gravy mix and gather the soup and water. Have a small bowl and whisk ready for the soup mixture. There's no need to preheat the slow cooker; it heats gradually as it cooks.

Instructions

Shape and Assemble

1. 1Shape the Meatloaf
   Place the ground turkey in the slow cooker and pat it into a smooth, oval loaf shape. Use your hands or a spatula to even out the top and sides so it cooks uniformly.
   Look for The loaf should be compact and evenly shaped, about 1 1/2 inches thick.
   Tip Wet your hands slightly to keep the meat from sticking while shaping.
2. 2Add the Potatoes
   Tuck the baby potatoes around the meatloaf, nestling them into the bottom of the slow cooker. They will cook in the juices and gravy as the meatloaf cooks.
   Look for Potatoes should be in a single layer around the loaf, not piled on top.
   Tip If using larger potatoes, cut them into halves or quarters so they cook through.

You'll have a neatly shaped oval meatloaf in the center of the slow cooker, surrounded by baby potatoes. The potatoes should be nestled around the loaf, not on top.

The meatloaf will look raw and pink, but it will cook through. The dry gravy mix is sprinkled over the top, and the soup mixture is poured over everything, creating a creamy, beige liquid that covers the bottom of the crock.

Slow Cook

3. 3Sprinkle the Gravy Mix
   Sprinkle the dry gravy mix evenly over the meatloaf and potatoes. This will create a flavorful crust and thicken the cooking juices into a rich gravy.
   Look for The powder should coat the top of the meatloaf and the potatoes lightly.
   Tip Use a spoon or your fingers to distribute the mix evenly.
4. 4Whisk the Soup and Water
   In a small bowl, whisk the condensed cream of mushroom soup with the water until smooth. Pour the mixture over the meatloaf and potatoes, covering them evenly.
   Look for The soup mixture should flow over the loaf and pool around the potatoes.
   Tip Whisk thoroughly to avoid lumps; the mixture should be pourable.

After 4 hours on low, the kitchen will smell savory and rich. The gravy will be bubbling gently around the edges, and the soup mixture will have thickened into a creamy sauce.

The meatloaf will look firm and lightly browned on top, and the potatoes will be tender when pierced with a fork. The internal temperature of the meatloaf should read 165°F (74°C).

Rest and Serve

5. 5Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the turkey is cooked through and the potatoes are tender. The internal temperature of the meatloaf should reach 165°F (74°C) in the center.
   Look for The gravy will be bubbling and thickened; the meatloaf will be firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid during cooking to keep the heat steady.
6. 6Rest and Serve
   Turn off the slow cooker and let the meatloaf rest for 5 minutes. Using a spatula, carefully transfer the meatloaf to a serving plate, then spoon the potatoes and gravy around it.
   Look for The meatloaf should hold together and the gravy should be thick and creamy.
   Tip Use a wide spatula to lift the loaf gently to keep it intact.

After resting, the meatloaf will be set and hold its shape when lifted. The gravy will be thick and creamy, coating the back of a spoon. The potatoes will be glistening with gravy, and the whole dish will be steaming gently. Transfer the loaf to a serving plate and spoon the potatoes and gravy around it for a beautiful, homey presentation.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Another is using too-lean ground turkey, which can result in a dry loaf.

Also, be sure to spread the gravy mix evenly, or you may end up with pockets of concentrated seasoning. Finally, don't overcrowd the slow cooker—if the potatoes are piled too high, they may not cook evenly.

How to tell it’s done

The meatloaf is done when an instant-read thermometer inserted into the center registers 165°F (74°C). The potatoes should be fork-tender. The gravy will be thickened and creamy, and the loaf will be firm to the touch. Let it rest for 5 minutes before slicing to allow the juices to redistribute.

• Poultry: 165°F (74°C) in the thickest part