Easy Slow Cooker Turkey Meatloaf and Baby Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, ensure your baby potatoes are uniform in size; if some are significantly larger than others, cut them in half so they cook at the same rate.

This consistency ensures that you do not end up with some potatoes that are mushy while others remain hard in the center.

If you find that the glaze is browning too quickly at the edges, you can lower the heat setting to warm for the final 30 minutes.

However, with the lid on, the moisture should remain trapped, providing a gentle steam that keeps the entire dish perfectly cooked and flavorful throughout the process.

Variations

• Spicy Turkey Meatloaf: Add a tablespoon of sriracha or crushed red pepper flakes to the ketchup glaze for a spicy kick that cuts through the richness of the turkey.
• Herb-Infused Meatloaf: Mix two tablespoons of finely chopped fresh rosemary and thyme into the ground turkey before shaping to introduce an earthy, aromatic profile to the dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze the cooked slices in a sealed container for up to 2 months.

Reheat

Reheat in the microwave or a low-temperature oven until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the food has cooled to room temperature, but do not leave it out for more than 2 hours to prevent bacterial growth. Label the container with the date so you can track freshness easily.

You can assemble the meatloaf and potatoes in the slow cooker insert the night before and keep it covered in the refrigerator.

When you are ready to cook, place the insert directly into the slow cooker base and add 30 minutes to the total cooking time to account for the cold start.

Serving ideas

Serve the slices of meatloaf alongside the tender baby potatoes, spooning any extra juices from the bottom of the slow cooker over the top for added flavor.

A side of steamed green beans or a crisp green salad provides a nice textural contrast to the soft, hearty meat and potatoes.

The meatloaf is best served warm immediately after the resting period. If you have guests, you can plate the slices individually and garnish with a sprinkle of fresh parsley for a pop of color, ensuring the presentation is as inviting as the aroma of the slow-cooked meal.

Frequently asked questions

Recipe card

Easy Slow Cooker Turkey Meatloaf and Baby Potatoes

Prep 10 minCook 4 hRest 10 minTotal 4 h 20 minServes 4

Ingredients

• 1 1/2 lb ground turkey
• 1 lb baby potatoes
• 1 packet onion soup mix
• 1/2 cup ketchup and brown sugar glaze

Instructions

1. Place the ground turkey into the slow cooker insert, patting it into a compact loaf shape that fits comfortably in the center of the vessel.
2. Arrange the baby potatoes around the sides of the meatloaf. Sprinkle the onion soup mix evenly over the top of the turkey loaf and the potatoes.
3. Spoon the ketchup and brown sugar glaze over the top of the meatloaf. Cover and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Let rest for 10 minutes before slicing.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

35 g

Fat

16 g

Fiber

3 g

Sugar

12 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.