Crockpot Turkey Meatloaf In A Zucchini Ball
Sounds hilarious, but this crockpot turkey meatloaf zucchini ball recipe is a quick and easy meal that’s ready when you are!
Print Recipe
Equipment
- 1 Slow cooker
- 1 Sharp kitchen knife
- measuring cups/spoons
Ingredients
- 4-6 eight-ball zucchinis
- 1 pound ground turkey
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 egg, beaten
- 1/4 cup ketchup
- 2 tsp Worcestershire sauce
- 1/2 cup seasoned bread crumbs (may need extra 1/4 cup)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheese (I like mozzarella and provolone)
- 1 jar marinara sauce
Instructions
- Slice off tops of zucchini balls . Scoop out seeds and flesh leaving a 1/4 inch ring of flesh inside.
- In a bowl, combine all ingredients, except marinara, until just combined. Do not overwork the mixture.
- Place about 1/2 cup of marinara sauce in the bottom of the crockpot.
- Stuff mixture into the zucchini balls. Place balls upright into the crockpot.
- Cover the zucchini balls with remaining marinara sauce.
- Place the lid and cook for 4 hours on high or 6-8 hours on low until meatloaf is cooked through and zucchini is tender.
Notes
*Calories are approximate
Servings: 4 servings
Calories: 410kcal
