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–+ servings

Turkey Meatloaf Recipe

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!
55 minTotal
4servings
  • 298 kcal
  • P 26g
  • C 16g
  • F 15g
https://mattsfitchef.com/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

  1. 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.
  2. 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.
    Sautéed onion and garlic in skillet
  3. 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.
    Mix dough until smooth
  4. Transfer the mixture into the prepared loaf pan, pressing it down gently. Spread a thin layer of extra ketchup on top for glazing.
    Add glazing before baking
  5. 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. 
  6. 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.