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This Turkey Meatloaf Recipe tastes juicy and flavorful like beef meatloaf, but is healthier, lower in calories and packed with lots of protein. It turns out perfectly moist every time, making it a hit with the whole family – even kids will love it!
If you are looking for more healthy dinner ideas, you should also try my lasagna recipe with cottage cheese, creamy salmon pasta, Tuscan chicken pasta and my healthy cajun chicken pasta.
The best turkey meatloaf recipe
Welcome to the best-ever easy turkey meatloaf; my family and friends agree it can win an award. It tastes as moist and delicious as traditional beef loaf but with a fraction of the calories and fats. This makes it perfect for weekly dinners, family gatherings, and holidays like Thanksgiving or Christmas.
f you’ve ever tried swapping fatty beef for lean turkey, you probably know it tends to provide a drier texture. This usually happens because white meat is lower in fats. But let me tell you, it shouldn’t be the case. Mastering the skill of how to cook ground turkey is an art, and once you learn it, you won’t go back.
The first secret to a juicy and flavorful meatloaf made with turkey is sautéing onion with garlic first. But the real game changer is mixing ground meat with plain Greek yogurt. Yogurt adds moisture and richness, which will prevent your dinner from drying out.
Ingredients
Here are the main ingredients you need, along with tips, tricks, and all the secrets. Precise quantities, both in grams and US cups, can be found in the recipe card at the end of this blog post.
- Ground turkey – I recommend 93% lean ground turkey; it has low fat and calories, but it still tastes juicy. Leaner options can also be used, but the loaf may become slightly drier.
- Egg – The best binder for turkey loaf is a large egg, preferably grade A or grade AA from free range chickens. Egg whites only are not recommended.
- Ketchup – I used organic low sugar ketchup; it provides flavor with a sweet and sour aftertaste.
- Greek yogurt – This is the secret behind the juiciest turkey loaf. Plain Greek yogurt adds lots of moisture and richness, ensuring it does not bake dry. A 5% fat yogurt is recommended, but 2% also works.
- Quick oats – Preparing turkey meatloaf using oatmeal makes it healthier and more nutritious. Be sure to choose quick oats, gluten free if necessary. Old fashioned rolled oats do not bind as much.
- Onion and garlic – For the best flavor, I prefer sautéing fresh onion and garlic cloves, but a combination of onion powder and garlic powder works as well. Red, white, or yellow onions are all great.
- Olive oil – Extra virgin olive oil is rich in healthy fats and flavors. Regular olive oil is also great.
- Seasonings and flavors – This simple recipe requires Worcestershire sauce, salt, and black pepper. Feel free to add a teaspoon of hot sauce or Dijon mustard, if desired.
Common substitutions
- Replace ground turkey with a blend of ground turkey and ground chicken. Or make a beef and turkey meatloaf, if you want to cut some fats while still enjoying the taste of red meat.
- Use one flaxseed egg (“flaxegg”) as a replacement for egg. Two egg whites are another substitute, but they tend to dry out the juicy texture.
- Regular ketchup can be subsisted with BBQ sauce, or an even combination of tomato paste and tomato sauce. If you follow a low sugar diet, be sure to use sugar-free ketchup or my homemade keto BBQ sauce.
- If dairy-free is needed, substitute Greek yogurt with dairy-free Greek-style yogurt or a thick, plain plant based yogurt to keep the same moist texture.
- Replace quick oats with panko breadcrumbs or regular breadcrumbs, gluten-free if necessary. Just be careful that many breadcrumbs are pre-seasoned, so you may need less salt.
How to make turkey meatloaf
Step 1 – Prep. Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with oil, or line it with parchment paper or aluminum foil. If you don’t have a loaf pan of this size, prepare a baking sheet.
Step 2 – Sauté. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, minced garlic and sauté until soft and translucent, about 3-5 minutes.
Step 3 – Mix. In a large bowl, combine ground turkey with sautéed onion and garlic, egg, ketchup, oats (or panko), Greek yogurt, Worcestershire sauce, salt, and pepper. Mix until just combined.
Step 4 – Bake. Transfer the mixture into the prepared loaf pan, pressing it down gently. Spread a thin layer of extra ketchup on top for glazing. Bake in the medium rack of your hot oven for 40-45 minutes, or until the inside is cooked through and the top is lightly browned. Let cool for at least 5 minutes before slicing and serving.
Dietary adaptations
- Low carb. Swap quick oats or breadcrumbs for almond meal or almond flour. You may need to adjust the texture with a little more flour if it is too wet.
- Low calorie. Use 99% lean ground turkey and reduce the amount of olive oil to 1/2 tablespoon. Additionally, you can consider replacing ketchup with tomato sauce – perfect for a weight watcher dinner.
- Egg-free. Replace the egg with one flaxseed egg; a chia egg should also work. To make a flax egg at home, mix 1 tablespoon of ground flaxseed with 2 1/2 tablespoons of water, then let sit for 5 minutes until it thickens.
- Gluten-free. Use certified gluten-free quick oats, gluten-free breadcrumbs, or almond meal. Be sure to purchase GF Worcestershire sauce and check that all other ingredients, especially ketchup, are suitable.
- Dairy-free. Substitute Greek yogurt with a nondairy alternative, such as Greek-style soy yogurt, unsweetened coconut yogurt, or thick almond yogurt.
Recipe tips
- Avoid overmixing: Mix the ingredients – especially meat – just until combined to keep the turkey loaf moist and tender. Overstirring can make it dry.
- Chop and sauté veggies: Chop onion and mince garlic very finely, then sauté before adding to the meat. This makes the flavors more appealing even to kids and picky eaters.
- Add extra flavor: For more taste, add extra seasonings or sauces like hot sauce, Dijon mustard, or Italian herbs as desired.
- Make smaller loaves for faster cooking: Shaping the mixture into smaller loaves or mini meatloaves will reduce cooking time by 10 to 15 minutes. Furthermore, it’s great for meal prepping.
- Check doneness and let cool: Ensure there’s no pink inside and that the internal temperature reaches 165°F (74°C). Before serving, allow it to cool for a few minutes for a tender texture and lots of flavor.
How to store and freeze
This ground turkey meatloaf recipe is ideal for meal prepping. It stores and freezes well, remaining moist and flavorful throughout the week. After baking, let the loaf cool completely to room temperature. Portion it out, then place in an airtight container or wrap it in plastic wrap and refrigerate. Properly stored in the fridge, it will last for up to 4 days.
To freeze, let cool and slice the loaf so you can pull out individual portions as needed. Wrap each slice in plastic wrap, then place in a freezer-safe zipper bag or food container. Freeze for up to 3 months. To serve, allow it to thaw overnight in the fridge and then reheat in the microwave or hot oven at 350°F (175°C).
Serving ideas
- Pair with a vegetable side, such as spinach salad, creamy broccoli salad, fire roasted tomatoes or air fryer Brussels sprouts.
- Use as a filling for protein bread, homemade oat bread or sourdough bread for a protein-packed sandwich.
- Pack it into your lunch box with baked sweet potato, wholegrain bread or brown rice and a serving of veggies.
- Add it to cottage cheese Alfredo fettuccine or Greek yogurt pasta sauce for more protein and flavor.
- Serve with baked potatoes and a side of gravy for a healthy Thanksgiving dinner, Christmas meal, or cozy Sunday supper.
Frequently asked questions
Yes, you can also cook it in an air fryer at 350°F (175°C). In this case, I recommend making smaller loaves so they cook more evenly. Precise cooking time may vary depending on the specific air fryer model, so check for doneness after about 25-30 minutes.
The recommended internal temperature to ensure it is safely cooked is 165°F (74°C). Cooking it beyond this can make it dry; cooking it less will make it unsafe. You can check for doneness with a food thermometer; it should read 165°F.
More healthy dinner recipes
- Cajun chicken pasta
- Baked chicken wings
- Air fryer chicken tenders
- Tuscan chicken pasta
- Salmon pasta
- Cottage cheese Alfredo
- Chicken spinach pasta
- Protein mac and cheese
- Lasagna recipe with cottage cheese
Turkey Meatloaf Recipe
Ingredients
- 1 lb (450 g) ground turkey, 93% lean
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 ½ garlic cloves, minced
- 1 large egg
- ¼ cup (60 g) ketchup, plus more for glazing
- ¼ cup (60 g) Greek yogurt, 5% fat recommended
- ½ cup (50 g) quick oats, or panko breadcrumbs
- 1 tbsp Worcestershire sauce
- ¾ tsp salt, or more to taste
- ⅓ tsp ground black pepper, or to taste
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or a baking sheet with oil, or line with parchment paper.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, minced garlic and sauté until soft and translucent, about 3-5 minutes.
- In a large mixing bowl, combine ground turkey with sautéed onion and garlic, egg, ketchup, oats (or panko), Greek yogurt, Worcestershire sauce, salt, and pepper. Mix until just combined.
- Transfer the mixture into the prepared loaf pan, pressing it down gently. Spread a thin layer of extra ketchup on top for glazing.
- Bake on the middle rack of your hot oven for 40-45 minutes, or until the inside is cooked through and the top is lightly browned.
- Let cool for at least 5 minutes before slicing and serving.
Notes
- Ketchup replacements: For a sugar-free, healthier option, mix equal parts tomato sauce and tomato paste. You can add a pinch of salt or a dash of vinegar for extra flavor.
- Quick oats replacements: If you don’t have quick oats, panko or regular breadcrumbs work well. For a gluten-free option, use gluten-free oats or gluten-free breadcrumbs.
- Greek yogurt replacements: If dairy-free, substitute with dairy-free Greek-style yogurt or a thick, plain plant-based yogurt to keep the same texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, slice and freeze portions for up to 3 months. Reheat in the microwave or oven until warmed through.
