Ingredients
2 large eggs, lightly beaten1-1/3 cups soft bread crumbs1/2 pound large portobello mushrooms, stems removed, finely chopped1 small onion, finely chopped2 garlic cloves, minced3/4 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper1 pound lean ground turkey1/4 cup chili sauce2 teaspoons stone-ground mustard1/8 teaspoon cayenne pepper
Preparation
Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray.
In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix lightly but thoroughly. Shape into a 7-1/2x4-in. loaf.
Place meat loaf in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 3-4 hours.
Combine chili sauce, mustard and cayenne; pour over meat. Cover and cook until heated through, about 15 minutes. Using foil strips as handles, remove the meat loaf to a platter.
