SCD Recipe: Slow Cooker Meatloaf

I have never made meat loaf in the slow cooker before, but I thought it sounded good. I just bought some slow cooker liners for the first time, and I can’t believe I had never used them before! Clean up took less than 2 minutes using one of those!

Slow Cooker Meatloaf with Sauteed Asparagus and Roasted Spaghetti Squash


1 lb ground turkey
1 cup ground beef (basically enough to make one large pattie – perferably grass fed)
4 slices turkey bacon (cooked crisp and chopped – or regular bacon if you prefer)
1 cup chopped, or baby carrots
2 1/2 tsp salt
1 tsp parsley
1 tbsp fresh basil
2 eggs
1/2 cup shredded Parmesan
a few slices of sharp cheddar

In a small sauce pan steam the carrots until they are tender – about 20 minutes or so. When the carrots are soft, puree them with about a half cup of water – use a hand blender or regular blender. Add back to pan, add fresh basil and 1/2 tsp of salt. Stir over medium heat until liquid reduces to make a thick sauce (should be like tomato sauce. Carrots give this recipe a hearty taste.

In a large bowl combine turkey, beef, bacon, eggs, salt, Parmesan and parsley. Stir in carrot puree. Stir until well combined.

Spoon meat mixture into slow cooker and spread out so it makes an even layer. Place cheddar cheese slices on top of the meat.

Cook in slow cooker on low for 5 – 6 hours. If you have the “Auto” setting (cooks on high for 2 hours, then low for the rest of the time) you can cook it for 4 – 5 hours.

Place meat loaf (I guess it looks more like a cake) on a plate.

This recipe being shared on SCD Sundays!

Sherry Lipp
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