Loaded with veggies and oats, this is the Best Turkey Meatloaf recipe and it’s packed full of all the healthy stuff. Topped with a sweet and tangy glaze this is a hearty dinner the entire family will request week after week.

Slice of turkey meatloaf on a blue plaid plate with mashed potatoes and peas.


Turkey Meatloaf

I grew up eating meatloaf dinners and I LOVE a good meatloaf. But back then it was made with ground beef and I remember it swimming in its own “juices”, now known as FAT. 

So, I decided to attempt to lighten it up a little bit by making a turkey meatloaf recipe that’s still glazed with the wonderfully, tangy sauce that my mom used to make. I mean, why change a good thing…am I right? 

This ground Turkey Meatloaf recipe is simple and easy to make for busy weeknights. It’s packed with flavor, tender, juicy and loaded with fresh veggies. That’s right….packed with VEGETABLES.

Double Glazed Turkey meatloaf on a white platter with parsley.

Ingredients in Turkey Meatloaf

I had to make this easy turkey meatloaf recipe a few times before figuring out how to keep it moist and flavorful. Many factors came into play in order to achieve the perfect recipe, the major player was the mushroomS. (gasp!) They’re finely chopped and sautéed so they resemble meat. Kids don’t even realize they’re in there.

If you don’t like mushrooms please try not to eliminate them but if you must you can use the same amount of finely chopped, peeled eggplant in it’s place.

BUT, I promise, you won’t even know they’re there. They only add to keeping the meatloaf from drying out and you can’t taste them at all. It makes this one tasty low carb meatloaf without adding to many calories. My daughter hates mushrooms but loves this one, often requesting seconds and sometimes thirds. She’s been eating it for almost 15 years now…..so, there’s proof.

It’s also loaded with other veggies so you’re eating less meat than in a classic meatloaf recipe.  Seriously, it’s about half a veggie/oat mixture to half the amount of ground turkey. All good things in here.

The meatloaf glaze makes more than you’ll need for the meatloaf during cooking. I simmer the remainder in a saucepan for about 3 minutes to thicken it and then use it to drizzle over our slices when serving. I’ve also used leftovers to glaze chicken legs during grilling. Oh.So.Good.

Overhead shot of turkey meatloaf on a white platter with two servings on plaid plates with mashed potatoes and peas.

How To Make Turkey Meatloaf

  1. In a small saute pan, heat the olive oil over med-high heat.
  2. Add the onions and saute for approximately 2 minutes or until they begin to soften.
  3. Add the mushrooms to the pan and continue to saute for another 2 minutes stirring occasionally.
  4. Add the carrot, garlic and herbs de provence cooking for another minute.
  5. Stir in the Worcestershire sauce and tomato paste continuing to cook for another minute. Remove from the heat. Cool completely.
  6. In a medium bowl, mix the ground turkey, onion mixture, egg, oats, parsley, salt and pepper together being careful not to over mix.
  7. Form the mixture into a “loaf” in a baking dish. (I use a stone deep dish pie plate because I feel this distributes the heat perfectly.) Set aside.
  8. In a small bowl, whisk together the ketchup, cider vinegar and brown sugar. Spoon the glaze over the meatloaf until completely covered.
  9. Bake in a 450 degree oven for 30 minutes.
  10. Spoon more of the glaze over the meatloaf to coat and cook for another 10-15 minutes.
  11. When done, remove from the oven, tent with foil and let rest for 10 minutes before slicing.
Two slices of Turkey Meatloaf on a plaid plate with mashed potatoes.

How to Keep Meatloaf Moist

This healthy turkey meatloaf recipe is tender and juicy thanks to the combination of finely chopped veggies added to the mix. I mince mushrooms, basically, beyond recognition and sautéed them with onions, carrots and herbs to boost the flavor.

The addition of egg and Worcestershire sauce help keep the meatloaf from drying out in the oven…..in my opinion, this is the BEST turkey meatloaf recipe around.

I, also, made this turkey meatloaf recipe with oatmeal to add fiber and help bind the ingredients together to keep your meatloaf from falling apart when you cut it.

It’s probably the best addition to the recipe since I developed it years ago. I used to use panko breadcrumbs but wanted a little more heartiness without adding a ton of extra carbs.

Close up shot of Turkey meatloaf on a plaid plate with mashed potatoes.

How Long To Cook Meatloaf

Follow this easy guide for baking turkey meatloaf to perfection:

  • 1 pound turkey meatloaf – 45-50 minutes
  • 2 pound turkey meatloaf – 55-60 minutes
  • 3 pound turkey meatloaf – 60-75 minutes

To ensure your meatloaf is cooked through it should register 165˚F  on an instant read thermometer. I take mine about around 160 degrees and then tent it with foil to allow it to rest. The temperature will continue to rise a few degrees while resting.

While some people like to bake turkey meatloaf at 375 degrees…I find that a higher oven temperature of 425 degrees helps to seal in the juices by searing the outside of the meatloaf slightly.

Turkey meatloaf on a plaid plate with mashed potatoes and peas.

Pro tips

  • I like to use matchstick cut carrots. You can get them in the produce section with the baby carrots usually. This saves so much time and ensures your carrots will be cooked thoroughly when the meatloaf is done.
  • Use high quality rolled oats, not instant oatmeal, not quick cooking oats, not steel cut oats. ROLLED OATS…you know, the old fashioned kind you ate when you were a kid.
  • Do NOT over mix your turkey…this will ensure a very moist, juicy meatloaf and not a rock hard brick.
  • If you have time…make this ketchup for your glaze. It’s stupendous. Just sayin’.
  • Make it in the slow cooker like I did with this meatloaf recipe if time is tight!

What To Serve With Meatloaf

A little thing I need to mention….as with all vinegar based sauces, your house will smell like a salt and vinegar potato chip for a bit while it’s in the oven. It’s not reflective of how the end product will taste. I promise. You will love it!

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Close up shot of Turkey meatloaf on a plaid plate with mashed potatoes.

Get the Recipe: Turkey Meatloaf Recipe

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
10 minutes
Total Time: 1 hour
The BEST Double Glazed Turkey Meatloaf recipe ever. Loaded with veggies!
5 from 2 votes
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Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups diced onion
  • 1 cup button mushrooms, finely chopped (almost to a minuscule size)
  • 1 cup matchstick carrots, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Herbs De Provence
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 3/4 cup Rolled Oats, I use Bob’s Red Mill
  • 2 tablespoons fresh chopped parsley
  • 1 egg, lightly beaten
  • 1 pound ground turkey, not extra lean
  • 1/2 teaspoon of salt and pepper
  • 1/2 cup ketchup
  • 1/2 cup cider vinegar
  • 2/3 cup brown sugar

Equipment

  • 1 baking dish

Instructions 

  • In a small saute pan, heat the olive oil over med-high heat. Add the onions and saute for approximately 2 minutes or until they begin to soften. Add the mushrooms to the pan and continue to saute for another 2 minutes stirring occasionally. Add the carrot, garlic and herbs de provence cooking for another minute.
  • Stir in the Worcestershire sauce and tomato paste continuing to cook for another minute. Remove from the heat. Cool completely.
  • In a medium bowl, mix the ground turkey, onion mixture, egg, oats, parsley, salt and pepper together being careful not to over mix.
  • Form the mixture into a "loaf" in a baking dish. (I use a stone deep dish pie plate because I feel this distributes the heat perfectly.) Set aside.
  • In a small bowl, whisk together the ketchup, cider vinegar and brown sugar. Spoon the glaze over the meatloaf until completely covered.
  • Bake in a 450 degree oven for 30 minutes. Spoon more of the glaze over the meatloaf to coat and cook for another 10-15 minutes.
  • When done, remove from the oven, cover with foil and let rest for 10 minutes before slicing.

Video

YouTube video

Notes

Turkey Meatloaf can be prepped in advance and stored in the refrigerator, covered, for up to 2 days.
Serving: 1g, Calories: 317kcal, Carbohydrates: 46g, Protein: 22g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 68mg, Sodium: 569mg, Potassium: 707mg, Fiber: 3g, Sugar: 32g, Vitamin A: 3975IU, Vitamin C: 10.1mg, Calcium: 78mg, Iron: 2.6mg
Author: Kellie
Course: Dinner
Cuisine: American