WEIGHT WATCHERS BBQ MEATLOAF RECIPES

Steps:

• Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5 to 6-quart slow cooker insert.
• Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; using you hands, mix until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.
• Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3 to 4 hours on high or 6 to 8 hours on low.
• In a small bowl, combine the ketchup, sugar, Worcestershire sauce, and mustard. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices. Yields 1 slice meatloaf per serving.

Steps:

• Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray.
• In large nonstick skillet, heat oil over medium. Add onion and cook, stirring occasionally, until translucent, 3 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are soft and pan is mostly dry, about 5 minutes. Let cool.
• In large bowl, mix turkey, chipotle pepper, breadcrumbs, milk, egg, chili powder, salt, 2 tbsp barbecue sauce, and onion and mushrooms. Transfer to prepared baking sheet and shape into 10-by-5-inch loaf, about 2½ inches thick.
• In small bowl, mix adobo sauce and remaining barbecue sauce and brush over top of meatloaf. Bake until thermometer inserted into center of meatloaf registers 165°F, about 45 minutes. Let cool for 10 minutes before slicing into 8 pieces.
• Serving size: 1 slice (or 1 mini meatloaf)