Turkey Meatloaf Recipe

Nutrition Facts

Serving Size: about 5-oz slice of meatloaf
    • Calories: 148
    • Fat: 2g
    • Saturated Fat: 0
    • Cholesterol: 67mg
    • Sodium: 533mg
    • Carbohydrates: 12g
    • Fiber: 0
    • Protein: 20g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Turkey Meatloaf Recipe

Heart Healthy Recipe Diabetes Recipe

Looking for a turkey recipe that the whole family will love? Try this turkey meatloaf for a low fat comfort food favorite.


    • 1 tsp olive oil
    • 2 cups finely chopped onion
    • 3 garlic cloves, minced fine
    • 1 medium carrot, chopped fine
    • 1 celery stalk, chopped fine
    • 1 1/2 tsp Worcestershire sauce
    • 1/3 cup finely chopped fresh parsley
    • 1/4 cup ketchup
    • 1 cup whole wheat bread crumbs (about 2 slices firm bread)
    • 1/3 cup skim milk
    • 1 whole large egg, lightly beaten
    • 1 large egg white, lightly beaten
    • 1 1/4 lb ground turkey
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/4 tsp paprika


    • Preheat oven to 400°F.
    • In a large skillet, heat oil over medium heat until hot. Add onion and garlic and sauté until onion is softened, about 2 minutes. Add carrot and celery and cook for 3 minutes, or until softened. Stir in Worcestershire sauce, parsley and 2 tablespoons of the ketchup. Set aside.
    • In a large bowl, stir together bread crumbs and milk. Stir in egg and egg white. Add prepared vegetables and stir to combine.
    • Add turkey, salt, black pepper and paprika and mix well with hands.
    • Lightly coat a 9- x 5-inch loaf pan with nonstick cooking spray. Form turkey into a loaf and place in loaf pan. Brush meatloaf evenly with remaining 2 tablespoons of ketchup.
    • Bake for 50 to 55 minutes, or until cooked through. Let stand for 5 minutes before serving.
Yield: 8 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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