Thyme For Thursday {Slow Cooker Turkey Meatloaf+LuLaRoe Party}

Hey y'all,

Life over here has been busy over the last two months. Work has calmed down from one of our busy seasons but it has also been ACC basketball season. Being in the Chapel Hill area, I watch two little boys whose parents cheer on the Tar Heels at a lot of games in the Dean Dome meaning I head straight from work to watch Finding Dory or Chuggington. It's a lot of fun and it helps the fact that I have a goal of paying off my car and student loans in the next year! So because of this, quick meals have been essential. I made this recipe from the Skinnytaste Cookbook, Fast and Slow and it's perfect for the fall and winter when you want a homecooked meal but have no time.

Before we get to the recipe, I feel a little silly posting about meatloaf considering it is almost 80 degrees here in NC today but the weather has been making me itch for vacation and I am teaming up with my friend Laurin to host an Online LuLaRoe Pop Up shop Tuesday, February 28th at 12pm EST through Wednesday, March 1st at 12pm EST. I didn't think I would ever be a LLR fan since leggings and a top are not my style or even work appropriate for me but I have fallen in love with their skirts and dresses. I am currently rocking their "Cassie" pencil skirt at work with a top and cardigan and feel amazing. 

Let me know if you want more information about the LLR party or you can just join Laurin's group here. I personally did a lot of window shopping in LLR groups before finding prints and styles I love so feel free to join the group just to window shop. I personally am on the hunt for a dress for Easter Sunday and some pieces for my vacation in May.


 SLOW COOKER TURKEY MEATLOAF SERVES 6

MEATLOAF
1 teaspoon canola oil
1 large shallot, minced
11⁄2 pounds 93% lean ground turkey
2⁄3 cup Italian seasoned bread crumbs
1⁄2 cup chopped cremini mushrooms
1⁄4 cup ketchup*
1 large egg, beaten
1 large egg white
1 teaspoon dried marjoram
1 teaspoon kosher salt

SAUCE
2 tablespoons ketchup*
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
*I used Tessamae's Ketchup since it is refined sugar free to only have the small amount of brown sugar as the sweetener in the dish.

For the meatloaf: Cut a 15 x 8-inch piece of parchment paper and place it in a 5-quart slow cooker, allowing the edges to come up the sides (this will make it easier to take the loaf out after it’s cooked).
In a small nonstick skillet, heat the oil over medium heat. Add the shallot and cook, stirring, until golden, 2 to 3 minutes. Transfer to a large bowl. Add the turkey, bread crumbs, mushrooms, ketchup, whole egg, egg white, marjoram, and salt. Mix well and shape into an oval loaf. Place in the slow cooker.

For the sauce: In a small bowl, whisk together the ketchup, Worcestershire sauce, mustard, and brown sugar. Brush half of the sauce over the loaf and refrigerate the remaining sauce.

Cover and cook on low for 6 hours, until a thermometer registers 165°F. I even have cooked this overnight while I slept. I then finished it up in the broiler in the morning (with all the sauce since I accidentally didn't brush half on while it was in the crockpot.)

 Preheat the broiler. Line a baking sheet with foil.

Transfer the meatloaf to the lined baking sheet. Brush with the reserved sauce. Broil until a crust forms, 1 to 2 minutes. Cut into12 slices, divide among 6 serving plates, and serve.

I served this with a big salad but you could also make some mashed potatoes or cauliflower and make it a hearty weeknight meal.

What's your go to weeknight meal? 

Do you wear LuLaRoe? Favorite piece?

Best,