Mom's HealthyTurkey Meatloaf


Mom's Healthy Turkey Meatloaf
Substituting ground turkey for ground beef is an excellent method to create a healthier meatloaf; however, ground turkey can be challenging as it tends to be dry and flavorless. 
The secret to a successful turkey meatloaf recipe lies in incorporating flavor and moisture without increasing fat content, which would undermine the objective of making it lighter. 

I enhance my turkey meatloaf with onions and garlic, and I also mix some of the sweet and tangy glaze directly into the meatloaf to ensure it is particularly flavorful and juicy.

A helpful tip for those preparing this dish for children: finely chop the onions, as most kids are not fond of discovering pieces of onions (or any other ingredients!) in their meal. 
Pair the meatloaf with mashed potatoes, baked potatoes, or baked sweet potatoes for a comforting dining experience.

“My husband rated this a 10, and I enjoyed it as well! I appreciated that I could freeze one for another evening’s meal.”

Ingredients Required for Turkey Meatloaf

Ketchup, dark brown sugar, apple cider vinegar & Dijon mustard – 
These ingredients constitute the glaze: ketchup provides the classic tomato taste, brown sugar contributes sweetness, vinegar introduces brightness, and Dijon imparts a tangy flavor.

Olive oil, yellow onion & garlic – These form the aromatic and flavorful foundation of the meatloaf.

Paprika, dried thyme & Worcestershire sauce – These spices add warmth, smokiness, and umami, enhancing the turkey's flavor.

Eggs & Italian seasoned breadcrumbs – These ingredients bind the meatloaf and maintain its moisture and tenderness while providing the necessary structure.
Ground turkey (93/7) – This is lean but not excessively so; a 93/7 ratio yields a moist and flavorful meatloaf.
Fresh parsley – This adds a splash of color and a fresh finish.

What You Will Require to Prepare Caesar Salad Dressing

Rather than using whole anchovies, I opt for anchovy paste — it simplifies the process, particularly if you have reservations about anchovies (just pinch your nose and incorporate it; the dressing requires every single bit to achieve the authentic flavor!)

For the cheese, it is crucial to utilize imported Parmigiano-Reggiano from Italy; domestic Parmesan is significantly inferior. 
You can easily identify its authenticity by examining the rind, which is repeatedly embossed with the name. If the cheese is pre-grated, it should be marked as "Parmigiano-Reggiano," not "Parmesan."

Step-by-Step Directions
  • Commence by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
  • Subsequently, incorporate the mayonnaise, Parmigiano-Reggiano, salt, and pepper by whisking.
  • The dressing can be stored in the refrigerator for approximately one week. For a main course Caesar, consider pairing this with my finest grilled chicken. Enjoy!
  • Fork on a plate with a Caesar salad.


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Ingredients
  • 3/4 cup quick-cooking oats
  • 1/2 cup skim milk
  • 1 medium onion, peeled
  • 2 pounds ground turkey breast
  • 1/2 cup chopped red bell pepper
  • 2 eggs, beaten
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 (8-ounce) can tomato sauce
Directions

Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. 
Thinly slice 1/4 of the onion and set aside.
 Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. 
Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. 
Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. 
Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.Enjoy it!

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Easy Juicy Turkey-Veggie Meatloaf



 Easy Juicy Turkey-Veggie Meatloaf

This Easy Juicy Turkey-Veggie Meatloaf is proof that healthy doesn’t have to mean dry or boring. Packed with lean turkey, moisture-rich vegetables, and bold seasoning, this meatloaf comes out tender, flavorful, and incredibly juicy every time—perfect for busy weeknights or meal prep.

Why This Turkey-Veggie Meatloaf Works

  • ✅ Extra juicy thanks to grated vegetables

  • ✅ Lean & protein-rich with ground turkey

  • ✅ Simple ingredients you already have

  • ✅ Kid-friendly with hidden veggies

  • ✅ Great for leftovers & freezing

Ingredients

Meatloaf

  • 1½ lbs lean ground turkey (93% lean)

  • 1 cup old-fashioned oats (or whole-wheat breadcrumbs)

  • 2 large eggs, lightly beaten

  • 1 cup grated zucchini (squeezed lightly)

  • 1 cup grated carrot

  • ¾ cup onion, finely diced

  • 2 cloves garlic, minced

  • ¼ cup low-fat milk or unsweetened almond milk

  • 2 tbsp olive oil

  • 2 tbsp Worcestershire sauce (or low-sodium soy sauce)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp Italian seasoning

  • 1 tsp smoked paprika

  • ½ tsp onion powder

Simple Healthy Glaze

  • ⅓ cup low-sugar ketchup

  • 1 tbsp tomato paste

  • 1 tbsp honey or maple syrup

  • 1 tsp apple cider vinegar

  • ½ tsp mustard

How to Make Easy Juicy Turkey-Veggie Meatloaf

1. Preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.

2. Soften the Binder

In a large bowl, mix oats and milk. Let soak for 1–2 minutes to help lock in moisture.

3. Combine

Add eggs, turkey, vegetables, garlic, olive oil, Worcestershire sauce, and seasonings.
Mix gently until just combined—overmixing causes dryness.

4. Shape

Transfer mixture to the pan or form a loaf on the baking sheet.

5. Glaze

Mix glaze ingredients and spread half over the meatloaf.

6. Bake

Bake uncovered for 40 minutes, remove, add remaining glaze, and return to oven.

7. Finish

Bake an additional 15–20 minutes, until internal temperature reaches 165°F (74°C).

8. Rest

Let rest 10 minutes before slicing to keep it juicy.

Secrets to an Extra Juicy Turkey Meatloaf

  • 🥕 Veggies = moisture (zucchini + carrots work best)

  • 🥣 Soaked oats hold juices better than breadcrumbs

  • 🌡 Cook to temperature, not just time

  • ✋ Gentle mixing keeps texture tender

Easy Variations

  • Low-Carb: Replace oats with almond flour

  • Gluten-Free: Use certified gluten-free oats

  • Mediterranean: Add spinach & crumbled feta

  • BBQ Style: Swap glaze for sugar-free BBQ sauce

  • Spicy: Add red pepper flakes or diced jalapeños

What to Serve With Turkey-Veggie Meatloaf

  • Mashed cauliflower or sweet potatoes

  • Roasted broccoli or green beans

  • Fresh cucumber-tomato salad

Storage & Meal Prep

  • Refrigerator: Up to 4 days (airtight)

  • Freezer: Up to 3 months

  • Reheat: Oven at 325°F or microwave with a splash of broth

Nutrition (Approx. per serving)

  • Calories: 230

  • Protein: 29g

  • Fat: 8g

  • Carbs: 14g

  • Fiber: 4g

Final Thoughts

This Easy Juicy Turkey-Veggie Meatloaf Recipe delivers everything you want in comfort food—moist, flavorful, and satisfying, while still being healthy enough for everyday meals. Once you try it, it’ll become a regular on your dinner rotation.

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INGREDIENTS

For the meatloaf:

  • Cooking spray
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow or sweet onion
  • 1/2 cup grated zucchini
  • 1/2 cup peeled and grated carrot
  • 3 cloves garlic, minced
  • 1 1/4 pounds ground turkey, mix of white and dark meat
  • 1 cup mashed cooked sweet potato
  • 1/2 cup grated sweet apple
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Coarsely chopped fresh parsley leaves, for garnish
For the apple-balsamic glaze:
  • 1/4 cup ketchup
  • 2 tablespoons apple butter
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat to 350°F. Coat an 8x4-inch loaf pan with cooking spray.

Melt the butter in a medium frying pan over medium heat. Add the onion, carrot, zucchini, and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a fine-mesh strainer to drain off the excess liquid and let cool for 5 minutes.

Place the ground turkey, sweet potato, egg, vegetable mixture, grated apple, mustard, thyme, oregano, salt, and pepper in a large bowl and mix with your hands until thoroughly combined, but do not overmix or the meatloaf will be tough. Transfer to the loaf pan and pat into an even layer.

Place all the ingredients for balsamic apple glaze in a medium bowl and whisk to combine. Transfer half to a serving bowl and set aside. Brush the top of the meatloaf with the remaining glaze.

Bake until cooked through and the internal temperature of the meatloaf is 165°F, 50 to 55 minutes. Remove from oven and let stand 5 to 10 minutes before serving so that the juices reabsorb into the meatloaf. Slice, sprinkle with parsley, and serve with the reserved glaze. 

Cool. Enjoy the Easy Juicy Turkey-Veggie Meatloaf recipes !!!

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HEALTHY TURKEY MEATLOAF


HEALTHY TURKEY MEATLOAF

This Healthy Turkey Meatloaf is a lighter take on the classic comfort food—juicy, tender, and packed with flavor without excess fat or calories. Made with lean turkey, wholesome binders, and hidden vegetables, it’s perfect for weeknight dinners, meal prep, or anyone looking to eat healthier without giving up comfort food.

Why This Recipe Works

  • ✅ Uses lean ground turkey for high protein

  • ✅ Vegetables add moisture and nutrients

  • ✅ Lower fat and calories than beef meatloaf

  • ✅ Simple ingredients, big flavor

  • ✅ Great leftovers and freezer-friendly

Ingredients

Meatloaf

  • 1½ lbs lean ground turkey (93% lean)

  • 1 cup old-fashioned oats (or whole-wheat breadcrumbs)

  • 2 large eggs, lightly beaten

  • ¾ cup onion, finely diced

  • 1 cup grated zucchini or carrot (excess moisture squeezed out)

  • 2 cloves garlic, minced

  • ¼ cup low-fat milk or unsweetened almond milk

  • 2 tbsp olive oil

  • 2 tbsp Worcestershire sauce (or low-sodium soy sauce)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp Italian seasoning

  • 1 tsp smoked paprika

  • ½ tsp onion powder

Healthy Glaze

  • ⅓ cup low-sugar ketchup

  • 1 tbsp tomato paste

  • 1 tbsp honey or maple syrup

  • 1 tsp apple cider vinegar

  • ½ tsp mustard

Instructions

1. Preheat

Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.

2. Prepare the Base

In a large bowl, combine oats and milk. Let soak for 1–2 minutes until slightly softened.

3. Mix

Add eggs, turkey, onion, zucchini, garlic, olive oil, Worcestershire sauce, and seasonings.
Mix gently until just combined—do not overmix.

4. Shape

Transfer mixture into the loaf pan or shape into a free-form loaf on the baking sheet.

5. Add Glaze

Stir glaze ingredients together and spread half over the meatloaf.

6. Bake

Bake uncovered for 40 minutes. Remove, spread remaining glaze, and return to oven.

7. Finish

Bake another 15–20 minutes, until internal temperature reaches 165°F (74°C).

8. Rest

Let meatloaf rest for 10 minutes before slicing to retain moisture.

Pro Tips for Juicy Turkey Meatloaf

  • 🥒 Always include grated vegetables to prevent dryness

  • 🥣 Soak oats or breadcrumbs before mixing

  • 🌡 Use a thermometer—avoid overbaking

  • ✋ Mix gently for tender texture

Healthy Variations

  • Gluten-Free: Use certified gluten-free oats

  • Low-Carb: Substitute oats with almond flour

  • Dairy-Free: Use almond or oat milk

  • Mediterranean: Add spinach and crumbled feta

  • Spicy: Add chili flakes or diced jalapeños

What to Serve With Turkey Meatloaf

  • Mashed cauliflower or sweet potatoes

  • Roasted broccoli, green beans, or asparagus

  • Simple garden or cucumber salad

Storage & Meal Prep

  • Refrigerator: Up to 4 days in an airtight container

  • Freezer: Up to 3 months (whole or sliced)

  • Reheat: Oven at 325°F or microwave with a splash of broth

Nutrition (Approx. per serving)

  • Calories: 230

  • Protein: 28g

  • Fat: 8g

  • Carbohydrates: 14g

  • Fiber: 3g

Final Thoughts

This Healthy Turkey Meatloaf Recipe proves that comfort food can be both nutritious and satisfying. It’s easy to make, endlessly customizable, and perfect for anyone looking to eat cleaner without sacrificing flavor.


OTHER RECIPES


Try this nice healthy Turkey meatloaf..!

TURKEY MEATLOAF INGREDIENTS

* 1 1/2 cups finely chopped onion
* 1 tablespoon minced garlic
* 1 teaspoon olive oil
* 1 medium carrot, cut into 1/8-inch dice
* 3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 1/2 teaspoons Worcestershire sauce
* 1/3 cup finely chopped fresh parsley
* 1/4 cup plus 1 tablespoon ketchup
* 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
* 1/3 cup 1% milk
* 1 whole large egg, lightly beaten
* 1 large egg white, lightly beaten
* 1 1/4 pound ground turkey (mix of dark and light meat)
* Accompaniment:roasted red pepper tomato sauce or ketchup
* Special equipment: a meat thermometer or an instant-read thermometer

TURKEY MEATLOAF INSTRUCTIONS
Preheat oven to 400°F.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. 
Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. 
Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. 
Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. 
Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving. The healthy turkey meatloaf is ready to serve...! Enjoy it !
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EXTRA LEAN TURKEY MEATLOAF


EXTRA LEAN TURKEY MEATLOAF

Cooking with extra-lean ground turkey (99% lean) doesn’t have to mean dry or bland meatloaf. The key is smart moisture boosters, gentle mixing, and balanced seasoning. Below are four proven extra-lean turkey meatloaf recipes, each designed to stay juicy while keeping calories and fat low.

1. Classic Extra-Lean Turkey Meatloaf (Moist & Simple)

Ingredients

  • 1½ lbs extra-lean ground turkey (99%)

  • 1 cup quick oats

  • ¾ cup low-fat milk or unsweetened almond milk

  • 2 large eggs

  • 1 cup finely grated zucchini

  • ½ cup finely diced onion

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • 2 tbsp Worcestershire sauce

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp Italian seasoning

Glaze

  • ⅓ cup low-sugar ketchup

  • 1 tbsp honey or maple syrup

  • 1 tsp apple cider vinegar

Directions

  1. Heat oven to 375°F (190°C).

  2. Soak oats in milk for 2 minutes.

  3. Mix all ingredients gently.

  4. Shape into loaf or place in pan.

  5. Spread glaze and bake 55–60 minutes, until 165°F internal temp.

  6. Rest 10 minutes before slicing.

2. Extra-Lean Turkey & Veggie Power Meatloaf

Perfect for meal prep and kids—hidden vegetables add moisture and nutrients.

Ingredients

  • 1½ lbs extra-lean ground turkey

  • 1 cup finely chopped mushrooms

  • 1 cup grated carrot

  • ½ cup onion, minced

  • 1 cup oat flour or ground oats

  • 2 eggs

  • ¼ cup low-sodium chicken broth

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • ½ tsp garlic powder

  • Salt & pepper to taste

Why It Works

  • Mushrooms act like natural sponges

  • Broth replaces fat

  • Oats bind without heaviness

3. Mediterranean Extra-Lean Turkey Meatloaf

Bright, herby, and incredibly moist without added fat.

Ingredients

  • 1½ lbs extra-lean ground turkey

  • ¾ cup rolled oats

  • 2 eggs

  • 1 cup chopped spinach (squeezed dry)

  • ½ cup diced red onion

  • ¼ cup crumbled feta (optional)

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tsp oregano

  • 1 tsp basil

  • Salt & pepper

Optional Topping: Plain Greek yogurt + lemon zest

4. Low-Carb Extra-Lean Turkey Meatloaf

No breadcrumbs, no oats—still tender and juicy.

Ingredients

  • 1½ lbs extra-lean turkey

  • ¾ cup almond flour

  • 2 eggs

  • 1 cup grated zucchini (excess moisture squeezed out)

  • ½ cup onion, minced

  • 2 tbsp olive oil

  • 2 tbsp sugar-free ketchup

  • 1 tsp onion powder

  • 1 tsp paprika

  • Salt & pepper

Expert Tips for Extra-Lean Turkey Meatloaf

  • 🥒 Always add vegetables (zucchini, carrots, mushrooms)

  • 🥣 Soak binders (oats/flour) before mixing

  • 🌡 Cook to temperature, not time (165°F)

  • ✋ Mix gently—overworking dries it out

  • ⏱ Rest before slicing to lock in juices

Healthy Sides to Serve

  • Roasted broccoli or asparagus

  • Mashed cauliflower

  • Sweet potato wedges

  • Simple cucumber tomato salad

Nutrition Snapshot (Average per serving)

  • Calories: 210–240

  • Protein: 30–33g

  • Fat: 4–6g

  • Carbs: 8–14g

Final Takeaway

These Extra Lean Turkey Meatloaf Recipes prove you can enjoy classic comfort food while keeping it low-fat, high-protein, and incredibly satisfying. Perfect for clean eating, weight management, or heart-healthy diets.

OTHER RECIPES


INGREDIENTS
  • 1-2 packages extra lean ground turkey
  • 2 eggs
  • packaged bread crumbs
  • barbecue sauce
  • 1/2 cup green bell pepper
  • 1/2 cup onion
  • 1/2 cup mushroom

INSTRUCTIONS
 Combine meat, eggs and barbecue sauce to your liking. Mix well. It's easiest to do with your very own hands! Add other ingredients, some like less some may like more!

Slowly add bread crumbs to thicken the loaf.

Be careful - adding too much will mean you'll need to add more egg and barbecue sauce.

Bake until thoroughly cooked usually about 45 minutes at 350°F. But keep an eye on it as it is extra lean so it cooks faster and will dry up. Makes great sandwiches the next day on a French roll with extra barbecue. Enjoy !

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HEALTHY TURKEY MEATLOAF-I


HEALTHY TURKEY MEATLOAF-I

If you’re looking for a lighter meatloaf that doesn’t sacrifice flavor, this Healthy Turkey Meatloaf delivers big comfort with smart, wholesome ingredients. It’s moist, tender, and loaded with savory goodness—perfect for weeknight dinners, meal prep, or a cozy Sunday supper.

Why You’ll Love This Healthy Turkey Meatloaf

  • ✅ Lean & protein-rich (uses ground turkey)

  • ✅ Lower fat & calories than classic beef meatloaf

  • ✅ Moist and juicy—no dry turkey here!

  • ✅ Easy to customize (gluten-free, low-carb, or dairy-free)

  • ✅ Great leftovers for lunches and freezer meals

Ingredients

Meatloaf

  • 1½ lbs lean ground turkey (93% lean recommended)

  • 1 cup old-fashioned oats (or whole-wheat breadcrumbs)

  • 2 large eggs, lightly beaten

  • ¾ cup onion, finely diced

  • 1 cup grated carrot or zucchini (adds moisture & nutrients)

  • 2 cloves garlic, minced

  • ¼ cup milk or unsweetened almond milk

  • 2 tbsp olive oil

  • 2 tbsp Worcestershire sauce (or low-sodium soy sauce)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp smoked paprika

  • 1 tsp Italian seasoning

  • ½ tsp onion powder

Healthy Glaze

  • ⅓ cup ketchup (low-sugar preferred)

  • 2 tbsp tomato paste

  • 1 tbsp honey or maple syrup

  • 1 tsp apple cider vinegar

  • ½ tsp mustard

How to Make Healthy Turkey Meatloaf

1. Prep

Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment.

2. Mix

In a large bowl, combine oats, milk, and eggs. Let soak 1–2 minutes.
Add turkey, onion, carrot, garlic, olive oil, Worcestershire sauce, and seasonings. Mix gently—don’t overwork.

3. Shape

Transfer mixture to loaf pan or form a free-standing loaf on a lined baking sheet.

4. Glaze

Whisk glaze ingredients and spread half over the meatloaf.

5. Bake

Bake uncovered for 40 minutes. Remove, spread remaining glaze, then return to oven.

6. Finish

Bake another 15–20 minutes, until internal temp reaches 165°F (74°C).

7. Rest

Let rest 10 minutes before slicing for best texture.

Pro Tips for the Juiciest Turkey Meatloaf

  • 🥕 Veggies = moisture: Carrots or zucchini prevent dryness.

  • 🥣 Oats beat breadcrumbs for fiber and tenderness.

  • 🔥 Don’t overbake—use a thermometer.

  • 🥩 93% lean turkey offers the best balance of flavor and health.

Healthy Variations

  • Low-Carb/Keto: Swap oats for almond flour

  • Gluten-Free: Use certified GF oats

  • Mediterranean: Add chopped spinach & feta

  • BBQ Style: Replace glaze with sugar-free BBQ sauce

  • Spicy: Add chili flakes or diced jalapeños

What to Serve with Turkey Meatloaf

  • Garlic mashed cauliflower

  • Roasted green beans or broccoli

  • Sweet potato wedges

  • Simple mixed-greens salad

Storage & Meal Prep

  • Refrigerator: Up to 4 days (airtight)

  • Freezer: Up to 3 months (sliced or whole)

  • Reheat: Oven at 325°F or microwave with a splash of broth

Nutrition (Per Serving – Approximate)

  • Calories: 240

  • Protein: 28g

  • Fat: 9g

  • Carbs: 14g

  • Fiber: 3g

Final Thoughts

This Healthy Turkey Meatloaf proves comfort food can be nutritious, satisfying, and crave-worthy. Whether you’re feeding a family, meal-prepping for the week, or just want a lighter classic, this recipe earns a permanent spot in your rotation.

OTHER RECIPES



INGREDIENTS
  • 2 lbs. ground turkey
  • 3 eggs, slightly beaten
  • 1 medium red onion, chopped
  • 2 stalks celery, chopped
  • 1 medium bell pepper, chopped
  • 1 cup old fashioned oats
  • 1 can mild Rotel tomatoes, diced
  • 1 lg. jar marinara sauce
  • 1 tablespoon sea salt
  • 1/2 teaspoon pepper

INSTRUCTIONS
 Mix together all ingredients except for 1/2 jar of marinara sauce. 
Place in a large cast iron skillet or 2 loaf pans and cook at 350°F for 45 minutes then spread remaining marinara sauce on top and cook an additional 15 to 20 minutes. Enjoy !

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TURKEY MEATLOAF - BEST EVER


TURKEY MEATLOAF - BEST EVER

What Makes This the Best?

  • Super moist thanks to milk, eggs, and sautéed onions.

  • Huge flavor from Worcestershire, Dijon, herbs, and garlic.

  • Perfect texture — not dense, not crumbly.

  • A glossy, sticky glaze that bakes into a sweet-tangy top.

INGREDIENTS

For the Meatloaf

  • 2 lbs ground turkey (93% lean recommended for juiciness)

  • 1 ¼ cups seasoned breadcrumbs

  • ½ cup milk

  • 2 large eggs, lightly beaten

  • 1 medium yellow onion, finely diced

  • 3 cloves garlic, minced

  • 2 tbsp Worcestershire sauce

  • 2 tbsp ketchup

  • 1 tbsp Dijon mustard

  • 1 tbsp olive oil (for sautéing)

  • 1 tsp Italian seasoning

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp smoked paprika (optional but excellent)

  • 2 tbsp fresh parsley, chopped (optional)

For the Glaze

  • ½ cup ketchup

  • 2 tbsp brown sugar

  • 1 tbsp Worcestershire sauce

  • 1 tsp apple cider vinegar

  • Optional: pinch cayenne for a little heat

INSTRUCTIONS

1. Preheat and prepare pan

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment OR lightly grease a loaf pan.

Tip: A free-form loaf on a baking sheet gives better edges and caramelization.

2. Sauté the veggies

In a small skillet, heat olive oil.
Add diced onion and cook 5–7 minutes until soft and translucent.
Add garlic and cook 30 seconds more.
Let cool slightly.

Why: Cooking the onions prevents raw onion pieces and adds sweetness and moisture.

3. Hydrate the breadcrumbs

In a large bowl, combine:

  • breadcrumbs

  • milk

  • Worcestershire

  • ketchup

  • Dijon

  • eggs

Stir well. Let sit 2–3 minutes to soften.

4. Mix the meatloaf

Add:

  • sautéed onion/garlic

  • Italian seasoning

  • salt

  • pepper

  • smoked paprika

  • parsley

  • ground turkey

Mix gently with your hands until just combined.
Do not overmix — it makes meatloaf tough.

5. Shape

Transfer mixture to your sheet or pan.
Shape into a loaf about 9 inches long and 3–4 inches high.

6. Add the glaze

Stir glaze ingredients in a small bowl.
Brush half the glaze over the meatloaf.

7. Bake

Bake for 55–70 minutes, depending on thickness, until:

  • internal temperature reaches 165°F (74°C)

  • juices run clear

  • top is glossy

Brush remaining glaze on during the last 10–15 minutes of baking.

8. Rest

Let meatloaf rest 10 minutes before slicing.
This keeps it juicy and helps it hold its shape.

SERVING SUGGESTIONS

  • Mashed potatoes or garlic mashed cauliflower

  • Roasted green beans or carrots

  • Side salad with vinaigrette

  • Toasted sandwich slices for leftover meatloaf sandwiches

STORAGE

  • Refrigerate: up to 4 days

  • Freeze slices: up to 3 months

  • Reheat: 300°F oven, covered with foil, 15–20 minutes


OTHER RECIPES

INGREDIENTS
  • 1 pkg. ground turkey 97% lean (1 & 1/4 lb.)
  • 1/3 cup Italian dressing - restaurant style
  • 1/4 cup prepared barbecue sauce
  • 1 egg
  • 1/2 cup bread crumbs - plain
  • 1 teaspoon Worcestershire sauce

INSTRUCTIONS

In bowl combine all ingredients. 
Squish with hands until blended. 
Press into bread loaf pan. 
Bake in oven at 350°F for approximately 1 hour or until top is nice and brown.
Pickle and Cheese variation: 
Press 2/3 of mixture into pan. 
Using your fingers or a spoon, form a tunnel in the center. 
Add shredded sharp cheddar cheese and chopped sweet or dill pickles into the tunnel.
Top with the remaining mixture and bake as directed above. 
This variation is super yummy, we like the sweet pickles best! Enjoy !

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TURKEY MEATLOAF II


TURKEY MEATLOAF II

This variation uses lean ground turkey combined with sautéed aromatics, breadcrumbs, and seasonings to keep it tender. A sweet-savory glaze adds shine and flavor. It slices beautifully and reheats well.

INGREDIENTS

Meatloaf Mixture

  • 1 ½ pounds lean ground turkey (93% is ideal—99% may get too dry)

  • 1 large egg, lightly beaten

  • 1 small onion, finely minced

  • 2 cloves garlic, minced

  • ½ cup milk

  • ¾ cup plain breadcrumbs (panko or regular)

  • 2 tablespoons ketchup

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon olive oil (for sautéing)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme or Italian seasoning

  • Optional add-ins:

    • ½ cup finely chopped bell pepper

    • ¼ cup grated carrot

    • ½ teaspoon smoked paprika

    • ¼ cup grated Parmesan cheese

    • 1 tablespoon Dijon mustard

Glaze

  • ⅓ cup ketchup

  • 2 tablespoons brown sugar

  • 1 teaspoon Worcestershire sauce

  • Optional: ½ teaspoon hot sauce for heat, or ½ teaspoon mustard

INSTRUCTIONS

1. Prep

Preheat oven to 350°F (175°C).
Line a baking sheet with foil or parchment, or lightly grease a loaf pan.

2. Sauté the aromatics

Heat olive oil in a skillet over medium heat.
Add onion and cook 3–4 minutes until softened.
Add garlic and cook 1 more minute.

Let cool slightly before adding to the turkey mixture. This step keeps the meatloaf moist and flavorful.

3. Mix the meatloaf

In a large bowl, combine:

  • ground turkey

  • cooked onion and garlic

  • egg

  • milk

  • breadcrumbs

  • ketchup

  • Worcestershire sauce

  • salt, pepper, and herbs

Mix gently with hands or a spatula until just combined.
Do not overmix, or the meatloaf can become dense.

4. Shape and place

Transfer mixture to your prepared pan or shape it by hand on a baking sheet into a loaf approximately 8 inches long and 4 inches wide.

Shaping by hand allows air circulation and browning on all sides.

5. Add the glaze

In a small bowl, whisk together:

  • ketchup

  • brown sugar

  • Worcestershire

Spread half of the glaze over the loaf before baking.

Reserve the other half for during/after baking.

6. Bake

Bake for 55–65 minutes, or until:

  • internal temperature reaches 165°F (74°C)

  • juices run clear

  • top begins to caramelize

Spread the remaining glaze on top during the last 10 minutes of baking for a glossy finish.

7. Rest and slice

Let the meatloaf rest 10 minutes before slicing.
This helps it set and stay moist.

SERVING IDEAS

  • Serve with mashed potatoes, steamed vegetables, or roasted green beans

  • Pair with rice pilaf or buttered noodles

  • Add hot sauce, extra glaze, or gravy on the side

LEFTOVERS & STORAGE

  • Refrigerate: Up to 4 days

  • Freeze: Up to 3 months (whole or sliced)

  • Reheat: 300°F oven for 15–20 minutes, or microwave gently

Leftovers are great in sandwiches with lettuce, tomato, and extra ketchup.


OTHER RECIPES

INGREDIENTS
  • 1 tsp. oil
  • 1 c. chopped onions
  • 1 stalk celery, chopped
  • 3/4 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 1 lb. ground turkey
  • 1 1/2 c. peeled, grated apples
  • 1 1/2 c. fresh bread crumbs from firm bread
  • 1 lg. egg, lightly beaten
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. Dijon mustard
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground pepper
GLAZE:
  • 1 tbsp. cider vinegar
  • 1 tbsp. brown sugar
  • 1 tsp. Dijon mustard

INSTRUCTIONS

Heat oil in a small skillet over medium heat. 
Add onions and celery and saute 3 minutes or until softened. 
Stir in thyme and sage and let cool slightly. 
Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, salt, mustard and pepper. 
Mix well. 
Pack into a greased 8 x 4 inch loaf pan. 
Bake at 350 degrees for 30 minutes. Pour off any fat.

GLAZE: Combine ingredients in small bowl and brush over top of loaf. Bake 30 minutes more or until golden and juices run clear when pierced. Enjoy !

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