Line your slow cooker with foil (creating a sling for easy removal later) and spray it with nonstick spray.

Place bread in a bowl, soak it in warm water, and squeeze out excess before transferring to a large mixing bowl.

Process scallions, garlic, carrot, parsley, and thyme in a food processor until paste-like, then mix this into the bowl with the bread.

Add the turkey, egg, ketchup, Worcestershire, mustard, salt, and pepper. Mix everything thoroughly by hand.

Form the meat mixture into a loaf shape and place it in the slow cooker.

Whisk brown sugar, vinegar, ketchup, and additional seasonings to make the glaze, then brush it over the loaf.

Add the baby red potatoes around the meatloaf.

Cover and cook on the “low” setting for 4 hours, until the meatloaf reaches an internal temp of 165°F.

Let the meatloaf rest for 10 minutes before slicing and serving with potatoes.