Turkey Meatloaf
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.
This recipe for turkey meatloaf is perfectly moist.
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 below, 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 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.
Okay, friends, make this one and report back. I’m eager to hear if you like it as much as I do!
Oh, and if you’re eating low carb, be sure to check out my low carb meatloaf. It’s wrapped in bacon, because OF COURSE IT IS.
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!
Give this turkey meatloaf recipe a try and let me know what you think!
Turkey Meatloaf
The bread on the bottom of this meatloaf is optional, but I find it's perfect for soaking up any extra liquid/fat from the turkey as it cooks. I discard the bread before serving, but you do you.
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
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Preheat oven to 350 degrees.
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Combine turkey, stuffing mix, milk, Parmesan, onion, pepper, egg, salt, garlic, and pepper in a large bowl and mix well with your hands.
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Place two slices of bread in the bottom of a baking sheet. Spoon mixture onto the bread and shape into a loaf.
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Bake for 30 minutes and remove from the oven for the sauce.
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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.
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Let sit 5 minutes before slicing and serving. Remove the bread from the bottom of each slice of meatloaf before serving.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
I pinned this recipe to my Cook’s Compendium board after trying it out myself. I followed the recipe except for adding some smoked paprika to give it a little more spice. My family loved the meatloaf a lot and said it should to the top of my meatloaf list.
WAY too much salt. But still really yummy meatloaf. I followed the directions to a T.
I was searching for a Turkey meatloaf recipe to make tonight and was just going to make it my standard way. I saw you used Stove Top instead of breadcrumbs – and luckily I have a box of Turkey stuffing in my pantry that I’ve been dying to use (or get rid of). Will definitely be trying this tonight. Thanks for the idea, I never would have thought of this myself.
I was specifically looking for a recipe that DID use Stovetop instead of breadcrumbs, since thats what we do when we make meatloaf at home! LOL Such a great cheat!
Yum yum yum! Just made this tonight and my husband and I thought it was delicious!
I am making this for the second time, my boys really enjoyed it!
The sauce I’d so much better than the normal plain ketchup!
Great Job!
I used low sodium stove top stuffing not salty at all we lived this recipe
What can I use instead of the stuffing ??
You can always use bread crumbs…
Can i substitute the loaf of breads or not use it at all
You can leave out the bread slices on the bottom of the meatloaf. It’s just to soak up any liquid/fat.
Is that ground mustard or prepared mustard?
Please ignore my question about the type of mustard. The video shows prepared, rather than ground, mustard.
Thank you Karly!! This meatloaf is delicious and juicy WOW
Making this tonight, I am also using the lower sodium stuffing mix.
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.
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.