Slow Cooked Asian Meatloaf
Prep time: 20 minutes
Cook time: about 2 to 6 hours
2/3 cup panko bread crumbs
1/2 cup each: diced red bell pepper, diced water chestnuts and sliced
1/4 cup ketchup
2 tablespoons Gourmet Garden Thai Stir-In Paste
2 tablespoons honey
1 tablespoon Gourmet Garden Lightly Dried Cilantro
1 tablespoon soy sauce
1 (20-oz.) package lean ground turkey
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.) Line with another piece of greased foil, pressing into the corners well. Mix all ingredients in a large bowl using your hands until well blended. Shape mixture into a round or oval loaf to fit into your slow cooker and place in slow cooker. Cover and cook on high for 2 to 2 1/2 hours or on low for 4 to 6 hours or until internal temperature reaches 165°F on a meat thermometer. Carefully lift meatloaf out of the slow cooker and let stand for 5 minutes before slicing. Makes 4 to 6 servings.
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.
© 2020 Patty Mastracco Food, Inc.