Turkey Meatloaf

by Michelle on February 20, 2013

I make turkey meatballs a lot (Charlie loves them!) but never traditional meatloaf. I think it goes back to my childhood when I have vivid memories of eating my mother’s meatloaf—and hating every second of it. Coming down with the stomach flu after dinner one night did nothing to endear me to this dish and an aversion to meatloaf has stayed with me since then. But I had some ground turkey meat on hand last week and I didn’t have the ingredients for meatballs or tacos, so I decided to try making turkey meatloaf. It was a good effort, but the recipe I used called for 3/4 cup of ketchup, which overpowered the dish in my opinion. Johnny enjoyed it more than I did, so I figured he wouldn’t mind if I made a different version of  turkey meatloaf this week.

This new recipe is from Health magazine and it’s a keeper! I made a few adjustments because I only had 1.25 pounds of ground turkey, but it’s a great recipe. Super flavorful and moist. It has more of a meatball texture, which I prefer, and only a little bit of ketchup, which keeps it from being too sweet. We ate this meatloaf with sweet potato tater tots and steamed spinach. A happy little meal, indeed!

Turkey Meatloaf (adapted from Health December 2006)

1 tablespoon olive oil

1 large onion, chopped (1 1/2 cups)

2 garlic cloves, minced

3/4 teaspoon salt, divided

1/2 teaspoon pepper, divided

1 1/2 tablespoons Worcestershire sauce

1/3 cup fat-free, less-sodium chicken broth

3 tablespoons ketchup, divided

1 1/4 pounds ground turkey

1 1/4  cup Italian style breadcrumbs

1 large egg, lightly beaten

1 large egg white, lightly beaten

Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.

Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)

Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 45 minutes or until a thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

This post is part of Food Network’s Comfort Food Series, a weekly collection of delicious, hearty recipes. For more ways to make meatloaf, check out the blogs below!
Jeanette’s Healthy Living: Balsamic-Glazed Roasted Vegetable Meatloaf

The Cultural Dish: Classic Meatloaf

Red or Green?: Meatloaf With Green Chile

Napa Farmhouse 1885: My Mom’s Meatloaf (Connie’s)

And Love It Too: Not Your Momma’s Meatloaf

The Heritage Cook: Succulent Gluten-Free Meatloaf, The Ultimate Comfort Food

Feed Me Phoebe: Smoky Meatloaf With Three Paprikas

Virtually Homemade: Bacon Wrapped Meatloaf With a Spicy Sweet Ketchup Glaze (Gluten-Free)

Devour: Pick Your Meat (Loaf): Beef, Pork or Turkey

Dishin & Dishes: The Ultimate Southwest Meatloaf

FN Dish: For the Love of Meatloaf

{ 2 comments… read them below or add one }

Elyse @The Cultural Dish February 20, 2013 at 2:39 pm

This meatloaf looks fantastic! I definitely want to try a turkey one next time!


little kitchie February 20, 2013 at 2:52 pm

Looks great! I actually prefer turkey meatloaf to tradtional. Going to bookmark to try next time!


Leave a Comment

Previous post:

Next post: