Slow Cooker BBQ Turkey Meatloaf and Green Beans

This slow cooker BBQ turkey meatloaf is a low-hands-on dinner with a tangy barbecue glaze and tender green beans cooked alongside it near the end. It is especially useful for a relaxed holiday-weekend dinner or any night when you want a familiar family meal without turning on the oven.

The meatloaf is shaped directly in a lined slow cooker, so there is no browning step. Old-fashioned oats help hold the turkey mixture together, while barbecue sauce brings moisture and flavor to both the loaf and its glossy finish.

Quick overview

• Main dish: Barbecue-glazed turkey meatloaf with green beans
• Hands-on time: About 20 minutes
• **Slow cooker:** 6-quart oval slow cooker
• Cooking plan: Cook the meatloaf on LOW, then add green beans and finish on HIGH
• Yield: 6 servings

Ingredients for slow cooker turkey meatloaf

For the meatloaf, you will need lean ground turkey, an egg, old-fashioned oats, milk, onion, garlic, barbecue sauce, Worcestershire sauce, salt, and black pepper. The oats absorb some of the cooking juices and help the loaf slice more neatly after a short rest.

Use a barbecue sauce you enjoy on sandwiches or grilled meat. Since barbecue sauces vary quite a bit in sweetness and saltiness, the finished flavor will reflect the sauce you choose.

Fresh green beans work best here. Trim them before cooking so they can be added quickly once the meatloaf has had time to set.

How to make BBQ turkey meatloaf in the slow cooker

1. Line a 6-quart oval slow cooker with two overlapping sheets of heavy-duty aluminum foil. Leave enough foil extending above the rim to create handles for lifting out the cooked meatloaf. Lightly coat the foil with cooking spray.
2. In a large bowl, whisk the egg, milk, 1/2 cup barbecue sauce, Worcestershire sauce, salt, and pepper. Stir in the oats, onion, and garlic.
3. Add the ground turkey. Mix gently with clean hands or a fork just until the ingredients are combined. Overmixing can make ground turkey meatloaf dense.
4. Transfer the mixture to the lined slow cooker and shape it into an even oval loaf. Spread 2 tablespoons of the remaining barbecue sauce over the top.
5. Cover and cook on LOW for 3 1/2 hours.
6. Carefully remove the lid. Arrange the green beans around the meatloaf and drizzle them with water. Switch the slow cooker to HIGH, cover, and cook for 45 minutes more.
7. Check the center of the meatloaf with an instant-read thermometer. It must reach 165°F. If needed, continue cooking on HIGH, checking every 15 minutes.
8. Spread the remaining barbecue sauce over the cooked loaf. Let it rest, uncovered, for 10 minutes. Use the foil handles to lift the meatloaf onto a cutting board, slice, and serve with the green beans.

Practical tips for a neater meatloaf

Make a sturdy foil sling

The foil sling makes it easier to remove the loaf without breaking it. Use heavy-duty foil if possible, and keep the long sides well above the slow cooker rim so you can grip them safely.

Mix the turkey gently

Ground turkey is lean and can become compact if worked too much. Stir the seasonings and oats together first, then fold in the turkey only until no dry patches remain.

Let the meatloaf rest before slicing

A 10-minute rest gives the oats time to absorb some of the juices. This small pause helps each slice hold together better.

Add the green beans late

Green beans need much less time than the turkey meatloaf. Adding them for the final 45 minutes on HIGH keeps them from becoming overly soft.

Substitutions and variations

• Ground turkey: Use 93% lean ground turkey for the stated nutrition estimate. Ground chicken can be used in the same amount, though its fat content may differ.
• Old-fashioned oats: Quick oats can work in the same amount, but they create a slightly softer texture. Do not use steel-cut oats.
• Milk: Use an equal amount of unsweetened plain dairy-free milk if needed.
• Green beans: Fresh asparagus pieces can replace the green beans. Add them during the final cooking period and cook until tender.
• Barbecue sauce: Choose a sauce with a flavor profile you like. A smoky sauce makes the glaze bolder, while a sweeter sauce gives the loaf a more traditional barbecue finish.

Serving ideas

This meal already includes a vegetable side, so it pairs well with simple additions such as baked potatoes, corn on the cob, coleslaw, or a crisp green salad. For a Labor Day weekend table, serve the sliced meatloaf on a platter with extra barbecue sauce on the side.

Storage and meal prep

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. Properly refrigerated cooked turkey meatloaf and green beans can be kept for 3 to 4 days.

For meal prep, slice the cooled meatloaf and portion it with green beans into individual containers. Freeze meatloaf slices in an airtight freezer-safe container or wrap, separating slices with parchment if desired. Freeze the green beans separately if possible, since their texture will soften after freezing and reheating.

Thaw frozen portions in the refrigerator. Reheat leftovers until they reach 165°F. Add a spoonful of water or barbecue sauce before reheating if the meatloaf seems dry.

MACRO SIMMER RECIPE

Slow Cooker BBQ Turkey Meatloaf and Green Beans

A tender turkey meatloaf with a tangy barbecue glaze, cooked in a slow cooker with fresh green beans added near the end.

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PREP

20 minutes

COOK

4 hours 15 minutes

TOTAL

4 hours 35 minutes

YIELD

6 servings

SLOW COOKER

6-quart oval slow cooker

SAFE TEMP

165°F in the center of the meatloaf

Equipment6-quart oval slow cooker, heavy-duty aluminum foil, cooking spray, large mixing bowl, instant-read thermometer

Scale ingredients

1×2×3×

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Ingredients

• 2 pounds 93% lean ground turkey
• 1 large egg
• 1 cup old-fashioned rolled oats
• 1/2 cup 2% milk
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 3/4 cup barbecue sauce, divided
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 pound fresh green beans, trimmed
• 2 tablespoons water

Instructions

1. 1Line a 6-quart oval slow cooker with two overlapping sheets of heavy-duty aluminum foil, leaving long ends above the rim as handles. Coat the foil with cooking spray.
2. 2In a large bowl, whisk together the egg, milk, 1/2 cup barbecue sauce, Worcestershire sauce, kosher salt, and black pepper. Stir in the oats, onion, and garlic.
3. 3Add the ground turkey and gently mix until combined. Transfer the mixture to the lined slow cooker and shape it into an even oval loaf.
4. 4Spread 2 tablespoons barbecue sauce over the top. Cover and cook on LOW for 3 hours 30 minutes.
5. 5Open the slow cooker and arrange the green beans around the meatloaf. Drizzle the beans with 2 tablespoons water. Cover, switch to HIGH, and cook for 45 minutes.
6. 6Insert an instant-read thermometer into the center of the meatloaf. It must read 165°F. If it has not reached 165°F, continue cooking on HIGH and check every 15 minutes.
7. 7Spread the remaining 2 tablespoons barbecue sauce over the meatloaf. Rest uncovered for 10 minutes, then lift out with the foil handles, slice, and serve with the green beans.

Allergens

Contains egg, milk, and wheat if the Worcestershire sauce or barbecue sauce used contains wheat. Check individual product labels for additional allergens.

Substitutions

Use ground chicken in place of ground turkey in the same amount. Quick oats can replace old-fashioned oats, though the finished loaf may be softer. Unsweetened plain dairy-free milk can replace the 2% milk. Fresh asparagus pieces can replace the green beans and should be added during the final cooking period.

Storage, freezing and reheating

Refrigerate leftovers in shallow, covered containers within 2 hours and use within 3 to 4 days. Freeze cooled meatloaf slices in an airtight freezer-safe container. Thaw in the refrigerator. Reheat meatloaf and green beans to 165°F before serving.

Nutrition

Estimated nutrition per serving: Calories: 410 calories; Protein: 34 g; Carbohydrates: 39 g; Fat: 14 g; Fiber: 4 g; Sugar: 21 g; Sodium: 820 mg.

Helpful equipment

Affiliate disclosure: This post contains paid links. As an Amazon Associate I earn from qualifying purchases.

• Instant-Read Digital Meat Thermometer (paid link)An instant-read digital thermometer for checking the safe internal temperature of chicken, turkey, beef, and other cooked foods.
• Stainless Steel Mixing Bowl Set (paid link)Nesting mixing bowls with non-slip bases and lids for combining, preparing, and temporarily storing ingredients.