Turkey Meatloaf

Turkey Meatloaf

31 review, 4.5 star(s). 97% would make again

Ready in 1 hour 20 minutes

It takes a little prep, but it's not hard to make. Low fat and diebetic-friendly

"As the comments before. This is the best very moist turkey meatloaf. I have to say that it's a very forgiving recepie. I did not do any measuring. Just eyed eveything. And I made this with a few alterations. No mushrooms or worcestershire sauce. I used Italian bread crumbs, soy milk and added green peppers and 2 eggs. Did not separate the white. Try it. I would recommend this to anyone. "


1 1/2 cups Onion; - finely chopped
1 tablespoon Garlic; - minced
1 teaspoon olive oil
1 medium Carrot; chopped fine
3/4 pound Mushrooms; - finely chopped
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 1/2 teaspoons Worcestershire Sauce
1/3 cup Fresh Parsley; - finely chopped
1/4 cup low carb ketchup
1 cup bread crumbs; (from 2 slices low carb bread)
1/3 cup Milk
1 large Egg; lightly beaten
1/4 cup Egg white
1 1/4 pounds Ground turkey

Original recipe makes 8



Cook onion and garlic in oil over moderate heat, until onion is soft. Add carrot and cook. Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper and cook until liquid is evaporated. Stir in Worcestershire, parsley, and 3 T ketchup, put in a large bowl and cool. Stir bread crumbs and milk in a bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 tsp salt and 1/4 tsp pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.) Form into loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenlywith remaining 2 T ketchup. Bake at 350F until meat thermometer registers 170F, 50 to 55 minutes. Each (app 1 cup) serving contains an estimated: Cals: 221, FatCals: 69, TotFat: 8g SatFat: 2g, PolyFat: 2g, MonoFat: 4g Chol: 87mg, Na: 700mg, K: 533mg TotCarbs: 19g, Fiber: 3g, Sugars: 4g NetCarbs: 16g, Protein: 19g


This is the best turkey meatloaf you've ever eaten!

Verified by stevemur
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Turkey Meatloaf ala Love!


Turkey Meatloaf...as mini loaves


Calories Per Serving: 2206 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I divided the mixture among eight mini loaf pan sections. So, we will have it again, soon, as a 'from the freezer' meal starter. Served this with instant potatoes, and butter peas. After the requisite 50 minutes cook time, I mixed half a cup ketchup, 1 tsp. prepared mustard, and 2 T. brown sugar....slathered the tops of the loaves and put back in the oven for another seven minutes. Had no problem with any kind of 'mush' factor. It may be that some ovens run hotter than others. Anyway. Good recipe...and my first time to work with ground turkey.
Hezzy_tant_Cook 1m ago
Hezzy here, again. The "ready in an hour" stated is not right if directions are followed. Even with a food processor, cutting and pre-cooking the veggie ingredients of this loaf add another twenty minutes to prep time. - Hezzy_tant_Cook 1m ago

I find it laughable that some people are all upset about the cooking temp. 'Cook at 170 for 50 mins!?! It was way undercooked' Try reading the directions brainiacs... It says cook at 350 for 50-55 minutes until the INTERNAL TEMP is 170.
dhallak 8m ago

If you follow the directions to Cook Until It Reaches 170 Internally, you will have a meatloaf that is done. You are Not cooking it at 170!!! Like others have said, do not add the milk, or it will be too mushy. Our favorite meatloaf recipe!
marcyroland 2y ago

Made this tonight-turned out great! Very flavorful, doesn't dry out like some other meatloafs. I will definitely make this again!
bdizzle 2y ago

Hubby LOVED this. I used BBQ sauce instead of ketchup to give it more zing.
NJinGA 2y ago

I used extra breadcrumbs, and increased amount of turkey to reduce mushiness. Instead of mushroom and carrot, I used green & red bell pepper. In the last 20 min of baking, I zigzaged ketchup on the top. The guys in my house ate it up!
townsendtinaphipps 2y ago

It was too mushy. My daughter liked it but did mention the consistency was weird. I won't use milk next time like others have suggested. Otherwise the flavor was great.
leogirl3 2y ago

Baking instructions were unclear. I have edited to clarify the issue.
promfh 2y ago

170 for 55 minutes = wayyyyy undercooked. Like, I might as well have served it once I mixed all te ingredients! Definitely bump that temperature UP!
ohhmisscandy 2y ago

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