turkey meatloaf

turkey meatloaf

The hubs was really skeptical and unenthusiastic when I told him I was making turkey meatloaf for dinner. For one thing, I have never bought ground turkey in my life so this was going to be an experiment. But Laura (from Laura in the Kitchen) convinced me that this was worth trying. On a side note, I do not know Laura Vitale personally, I am just one of her 2 million plus subscribers on YouTube. :p

This recipe has lots of hidden veggies inside so it’s perfect for sneaking in extra nutrients and fiber. However, the best part about this turkey meatloaf is that it is actually really tasty – like really, really tasty. And yes, I kinda prefer it to normal meatloaf made with beef/pork.

We had it the first day with boiled potatoes. On the second day, we made meatloaf sandwiches. Personally, I prefer this meatloaf with bread and a salad on the side. The meatloaf also tastes better the next day.  Leftovers can probably be frozen, if you have any leftovers. We finished this meatloaf within 3 days. E also loved it.

Turkey Meatloaf

(taken and adapted from here)


  • 2 lbs ground turkey (do not get the lean variety, you need as much fat as possible here since turkey is very lean)
  • 1 large onion, peeled and chopped into large pieces
  • 2 stalks of celery, chopped into large pieces
  • 2 carrots, chopped into large pieces
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 8oz button mushrooms, halved
  • 2 teaspoons Italian Seasoning
  • 2 eggs
  • 1 cup Panko breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the glaze:

  • 1/2 cup ketchup
  • 1 teaspoon ground mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce


  1. Preheat your oven to 350°F.
  2. Place the onion, celery, carrots, garlic and mushrooms into a food processor and process till smooth.
  3. Heat a large pan, add the olive oil and vegetable mixture. Cook on medium heat for about 10 minutes, stirring occasionally. Once mixture is cooked, set aside to cool.
  4. Once the vegetable mixture is cool, combine it with the ground turkey, Italian seasoning, eggs, Panko breadcrumbs, Worcestershire sauce, salt and pepper. Mix well.
  5. Place mixture on a baking pan lined with aluminum foil. Shape mixture into a log.
  6. Mix together all the ingredients for the glaze and spoon/brush it around the meatloaf.
  7. Place meatloaf in oven for 60 minutes or until cooked.
  8. Remove from oven and let cool for about 5 minutes before slicing and serving.

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