1 1/4 pounds ground turkey
1/3 cup seasoned dry bread crumbs
1/4 cup reduced-fat cheddar cheese
1/4 cup onion, minced
1 large egg, lightly beaten
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 Tablespoons ketchup
2 teaspoons brown sugar, packed
2 teaspoons Worcestershire sauce
1 teaspoon spicy brown mustard
Fold a 24 inch length of foil in half lengthwise and fit it into the bottom and sides of a 5-6 quart slow cooker insert.
Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt and pepper in a medium bowl; mix well with hands and shape into a loaf.
Place loaf on foil in slow cooker.
Cover the slow cooker and cook until the meatloaf juices run clear and an instant read thermometer registers 165°F in the center.
It needs 3-4 hours on high or 6-8 hours on low heat.
Combine ketchup, sugar, Worcestershire sauce, and mustard in a small bowl.
Spoon mixture over meatloaf in the slow cooker, spreading it smooth and 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 it to a platter.
Discard the foil and cut the loaf into 6 slices.