Easy Turkey Meatloaf

Sometimes, I just want a big ole’ bowl of comfort. Don’t get me wrong, I like my salads and  shrimp scampi just as much as the next girl (maybe more), but there’s something about a plate piled high with piping hot meat and potatoes (and gravy…) that just cannot be beat. Whenever that craving strikes, I have a few go-to meals that will tide me over, and this turkey meatloaf is one of ’em. I’ve been making this for so long, I don’t even remember how the recipe came about, but it’s a good one. This dish is juicier than most traditional meatloaves, and I highly recommend eating it in a bowl: the loaf renders TONS of delicious juicy drippings. If you have the time to make this with a batch of mashed potatoes or mashed cauliflower, you’re gonna love spooning the extra ‘gravy’ right over the top.

Thankfully, despite being super filling and loaded with tons of flavor, this recipe is actually pretty darn healthy, thanks to lean ground turkey instead of traditional beef, and broth-based binding agents instead of traditional mayo. Last, but certainly not least, this could not be easier to make. You probably have most of the stuff to bake it in your kitchen cupboards already. Here’s how I pull it together.



1 lb. lean ground turkey (I use 93/7)
1 egg
5 oz. bread crumbs (5 oz. is smack dab in between 1/2 and 2/3 cup)
1 yellow onion, chopped
1/2 tsp Italian Seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2/3 cup beef stock
1/3 cup Worcestershire sauce


Preheat your oven to 325 degrees

In a bowl, combine the turkey, egg and bread crumbs and stir to combine.

Saute the chopped onion in some olive oil. As it cooks, add the Italian seasoning, garlic powder, salt and pepper. Once the onion is almost totally softened (but not brown), add the stock and Worcestershire and simmer until the liquid is reduced by about half, 5 minutes. Remove from heat.

Combine the liquid and onion mixture with the turkey mixture and stir completely. Pour into loaf pan and top with a thin layer of ketchup. Bake for 1 hour and 15 minutes, uncovered.

Serve immediately.


Yield: 1 lb (standard loaf pan) of meatloaf
Serving Size: 1/3 pan
Calories: Approx. 320 calories per serving

Leave a Reply

%d bloggers like this: