1/4 cup purchased teriyaki baste and glaze
1 1/2 pounds lean ground turkey
3/4 cup plain bread crumbs
1/4 cup chopped green onions
1 jar diced pimientos - (2 oz) -- drained
1 egg

Reserve 2 tablespoons of the glaze for topping. In medium bowl, combine remaining glaze and all remaining ingredients; mix well. Shape into flat round loaf.

Cut a 20- by 12-inch strip of foil; cut lengthwise in half. Fold each piece lengthwise in half twice, forming two 20- by 1 1/2-inch strips. Crisscross strips, place loaf on center of strips. Lift ends of strips to transfer loaf to 3 1/2- to 4-quart slow cooker; fold ends of foil over top edge of cooker.

Press loaf away from sides of cooker. Spread reserved 2 tablespoons glaze over loaf. Cover; cook on LOW for a least 8 hours or until loaf is no longer pink in center. To remove loaf from cooker, lift with foil strips. Place on serving plate. If desired, serve with additional glaze.

This recipe yields 6 servings.