how long is 3 1 2 inches

MOIST TURKEY MEATLOAF (WITH 3 ADDED VEGGIES!)

This turkey meatloaf is hands down the BEST! Packed with grated carrot, chopped spinach, and shredded zucchini, it’s both nutritious and incredibly flavorful, thanks to Worcestershire sauce and a perfectly balanced spice blend. The veggies not only add a boost of nutrients but also keep the meatloaf tender and juicy as it cooks. Finished with your favorite barbecue sauce, this hearty dish is ideal for dinner and makes leftovers you’ll absolutely love.

INGREDIENTS

  • 2 pounds ground turkey
  • 1 cup grated zucchini (do not drain)
  • 1 cup grated carrot (do not drain)
  • 1 cup finely chopped baby spinach (loosely packed)
  • 2 teaspoons Worcestershire sauce (or coconut aminos)
  • 1 teaspoon onion powder
  • 1½ teaspoons dried oregano
  • 1½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1½ teaspoons garlic powder
  • 1 egg, beaten
  • ½ cup panko breadcrumbs
  • ¼ cup barbecue sauce (optional)

INSTRUCTIONS

  • Preheat Oven: Set your oven to 400℉. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
  • Prepare the Mixture: In a large bowl, combine the ground turkey, grated zucchini, grated carrot, chopped spinach, Worcestershire sauce, onion powder, oregano, salt, pepper, garlic powder, egg, and breadcrumbs. Mix thoroughly with clean hands or a spoon until evenly combined.
  • Shape the Loaf: Form the mixture into a rectangular loaf (approximately 12 inches long by 4 inches wide) and place it on the prepared baking sheet.
  • Add Topping: Spread the barbecue sauce over the top of the loaf, if desired.
  • Bake: Bake for 40–45 minutes, or until the internal temperature reaches 165℉. Remove from the oven and let the meatloaf rest for 10 minutes before slicing.
  • Serve: Enjoy warm with roasted vegetables, mashed potatoes, or a fresh salad.

STORAGE

Cool leftovers completely before transferring to an airtight container. Store in the refrigerator for 3–4 days.

Nutrition (Per Slice)

  • Calories: 223 kcal
  • Carbohydrates: 10 g
  • Protein: 23 g
  • Fat: 10 g
    • Saturated Fat: 3 g
    • Polyunsaturated Fat: 3 g
    • Monounsaturated Fat: 3 g
    • Trans Fat: 0.1 g
  • Cholesterol: 104 mg
  • Sodium: 677 mg
  • Potassium: 417 mg
  • Fiber: 1 g
  • Sugar: 5 g
  • Vitamin A: 3196 IU
  • Vitamin C: 5 mg
  • Calcium: 58 mg
  • Iron: 2 mg

BEST CROCK POT CHICKEN AND POTATOES RECIPE (10-MIN PREP!)

This Crockpot Chicken and Potatoes recipe is the ultimate cozy, comforting meal, featuring flavorful, perfectly juicy chicken thighs. The beauty of cooking this dish in a slow cooker is that you can complete all the prep in just 10 minutes and let the slow cooker do the rest of the work for you—your home will smell amazing!

To make this dish, simply prepare a rotisserie chicken seasoning mix (the same one I use in my Crockpot Chicken and Rice), sear the chicken thighs, and then add everything to the slow cooker. It’s incredibly easy! Keep reading for step-by-step instructions on how to make Crockpot Chicken Thighs and Potatoes, along with suggestions for delicious side dishes. This is a hearty meal that the entire family will adore!

WHAT YOU’LL LOVE ABOUT THIS CROCK POT CHICKEN AND POTATOES RECIPE

  • Cozy and Comforting: This dish offers the warmth and satisfaction of a homemade meal, perfect for family gatherings or cozy nights in.
  • Quick Prep Time: With just 10 minutes of prep, you can easily fit this recipe into your busy schedule.
  • Simple Ingredients: Made with straightforward ingredients that you likely already have in your pantry, it’s a hassle-free option.
  • Balanced Meal: It’s a complete meal on its own, but you can easily add a veggie side for a well-rounded dinner.
  • Tender, Juicy Chicken Thighs: The slow cooking process ensures that the chicken thighs come out incredibly tender and flavorful.

INGREDIENTS

  • 2 teaspoons sea salt, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper, divided
  • 2 1/2 pounds chicken thighs (about 6 skin-on, bone-in thighs)
  • 1 tablespoon olive oil
  • 2 pounds small to medium Yukon gold or red potatoes
  • 2 tablespoons butter

INSTRUCTIONS

  • Prepare the Seasoning: In a small bowl, combine 1 teaspoon of sea salt, thyme, garlic powder, onion powder, paprika, and 1/4 teaspoon of black pepper to create the chicken seasoning mix.
  • Season the Chicken: Rub the remaining 1 teaspoon of sea salt and 1/4 teaspoon of black pepper on both sides of the chicken thighs.
  • Layer the Potatoes: Place the potatoes at the bottom of a 6-quart slow cooker. If the potatoes are larger than 4-5 inches, cut them in half.
  • Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Sear the chicken thighs, starting with the skin side down, for about 2-3 minutes per side, or until they are golden brown. You may need to cook them in batches.
  • Add Butter and Seasoning: While the chicken is searing, dot the potatoes with butter and sprinkle with half of the prepared seasoning mix.
  • Combine in the Slow Cooker: Place the seared chicken thighs on top of the potatoes in a single layer, skin side up. Pour any juices from the skillet over the chicken and sprinkle the remaining seasoning mix on top.
  • Cook: Cover the slow cooker and cook on high for 3 hours or low for 6 hours, until the chicken reaches an internal temperature of 165°F.

VIDEO

HOW TO SERVE

Pair this delicious meal with a green veggie side for a complete dinner. Here are some great options:

  • Haricots Verts or Green Beans: Lightly steamed or sautéed, they add a crisp texture and vibrant color.
  • Kale Apple Slaw: A refreshing blend of kale and apples with a tangy dressing that complements the chicken beautifully.
  • Napa Cabbage Slaw: This crunchy slaw is a great contrast to the tender chicken and potatoes, providing a light and refreshing bite.
  • Lemon Arugula Salad: A zesty arugula salad with a simple lemon vinaigrette brings brightness to the meal.
  • Air Fryer Broccoli: Crispy, roasted broccoli cooked in the air fryer adds a delightful crunch and nutritious element.
  • Spinach Salad: A classic spinach salad with your choice of toppings, like nuts or cheese, offers a nutritious and tasty side.

These sides will enhance your Crockpot Chicken Thighs and Potatoes and create a balanced, flavorful meal!