This healthy turkey meatloaf recipe will leave you begging for seconds! It’s moist, packed with flavor, and lighter than traditional meatloaf! I just know your family will enjoy it.
I believe I’ve mentioned this before, but I have a very manly appetite.
I like meatballs. I like meatloaf. You can keep the salad, just give me the meat.
Often, my husband and I go out to dinner and I order something ridiculously fattening and terrible for you and then he orders a salad.In those moments, I really consider shoving all those stupid lettuce leaves down the man’s throat until he chokes. <— But, I don’t. Because that’s murder and murder is wrong.
I don’t want to end up on a Netflix documentary or something.
So, anyway. I figured it’s high time we lighten up the meatloaf and make it a little less guilt inducing.
Table of Contents
This recipe for turkey meatloaf is perfectly moist.
We use Stove Top Stuffing mix as the binder in this meatloaf and I absolutely love how moist and flavorful it makes our turkey meatloaf.
It adds the perfect flavor!
Now, I can’t promise this ground turkey meatloaf recipe going to win over the non-meatloaf lovers, because those people seem to dislike meatloaf not because of the taste, but more because of the name and the looks and just the idea of it all.
I don’t understand it, but I know it’s a thing.
And, actually, yeah, now that I think about – a loaf of meat does sound kinda…ick.
If you watch the video I made for you, you’ll see that I add a couple of slices of bread to the bottom of my pan and then form the meatloaf on top of them.
I get so many questions about this!
I do this so that the bread soaks up any liquid/fat that the meat releases. It works well for any meatloaf, whether it’s turkey meatloaf or beef meatloaf!
After cooking and slicing, I just pop the pieces of bread off of individual slices. Easy peasy and you’re not left with a meatloaf that’s been sitting in a pile of grease!
This turkey meatloaf is the perfect family dinner!
So, anyway, this ground turkey meatloaf recipe is nowhere near as decadent as my bacon cheeseburger meatloaf, but my family eats it just the same. It’s a little healthier and I feel good about serving it to them.
It’s especially good the next day as a cold meatloaf sandwich for breakfast. I’m not the only one who does that, right?
Extra mayo on my meatloaf sandwich please! And white bread only. I’m not here for your whole gran bread on a meatloaf sandwich. No.
I’ve even made meatloaf quesadillas with leftover meatloaf! You should totally try one – that dipping sauce is phenom.
And if you’re eating low carb, well…
Be sure to check out my low carb meatloaf. It’s wrapped in bacon, because OF COURSE IT IS.
Serving suggestions:
Serve this alongside my cauliflower gratin, mashed potatoes, or roasted sweet potatoes (made with honey and cinnamon!) for a delicious meal.
My nutella brownie recipe makes a great dessert!
Turkey Meatloaf
Ingredients
- 1 1/2 pounds ground turkey
- 3/4 cup dry stuffing mix such as Stove Top
- 1/2 cup milk
- 1/4 cup powdered Parmesan cheese
- 1 small onion diced
- 1 green pepper diced
- 1 large egg
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 2 slices bread
Instructions
- Preheat oven to 350 degrees.
- Combine turkey, stuffing mix, milk, Parmesan, onion, pepper, egg, salt, garlic, and pepper in a large bowl and mix well with your hands.
- Place two slices of bread in the bottom of a baking sheet. Spoon mixture onto the bread and shape into a loaf.
- Bake for 30 minutes and remove from the oven for the sauce.
- In a small bowl, stir together the ketchup, sugar, mustard, and Worcestershire sauce. Spoon over the meatloaf and return to the oven for 30 minutes or until loaf is cooked through.
- Let sit 5 minutes before slicing and serving. Remove the bread from the bottom of each slice of meatloaf before serving.
Sabra stevens says
Fabulous
Karly says
Thanks, Sabra!
J. Lorraine BanathYasharahla says
Turkey Meatloaf was absolutely delicious and moist. Had leftover meatloaf and made my husband a nice sandwich for his lunch. He wants me to use this Recipe when making Turkey Meatloaf. Thanks
Karly says
Love to hear that! Glad it was a hit with both of you. 🙂
Amanda P says
Can I use panko instead of Stuffing?
Karly says
Yes, that should work fine.
Sarah says
I make this once a month. This is the best turkey meatloaf recipe I’ve found. It’s seasoned so well, you don’t miss the beef. My entire family loves it, even those who don’t usually like ground turkey. The only thing I change is the sauce topping – I omit the brown sugar, as we don’t like the sweet taste. Love the bread tip too!
Karly says
Thanks, Sarah! So glad you enjoy the recipe. 🙂
Sandy says
This was a very tasty recipe. My family loved it!
Linda M says
I’m in a food coma! This recipe has been the best meatloaf recipe that I have tried thus far. I like the idea of using bread as a sponge. I used the seasonal herbs stove top stuffing and half a green pepper instead of the whole pepper. A definite repeat!!
Karly says
Thanks, Linda! 🙂
Abby says
My husband has started craving meatloaf and we wanted to do ground turkey instead of ground beef. The recipes that we had been using just didn’t taste very good. I made this last week and he loved it. ? My only question is, what is the serving size for the nutritional facts? Is it based on a 6 oz. serving? Thanks so much!
Karly says
Hi Abby! So glad you enjoyed the meatloaf. We didn’t measure the serving by weight, just sliced the loaf into 8 equal pieces. 🙂
Pat says
Delicious, hubby loved it-which is saying a lot. Moist and not crumbly. I reduced salt to about a 1/2 teaspoon and that was just right. Anxious to share with friends.
G Roser says
Loved this recipe, as did the husband. Used a pound of ground turkey instead of a pound and one-half because that’s all I had on hand. Thanks for this delicious recipe!
Willie Wynn says
I’ve made this several times and it’s delicious. I don’t used all ground tutkey but use 1 pound of it and half a pound of chicken Italian sausage along with a teaspoon of red pepper flakes to kick it up a notch.
Kye says
Made this last night, and it did taste really good! We used half the recommended salt, used low sodium Stovetop, used almond milk instead of the regular milk and left out the green peppers. Only issue we had with it was that it was pretty crumbly (wouldn’t stay together well) and it needed to cook about 20 minutes longer than the instructions before the middle was cooked.
Sylvia says
Making this tonight, I am also using the lower sodium stuffing mix.
Roxanne Worobetz says
Thank you Karly!! This meatloaf is delicious and juicy WOW