This healthy meatloaf recipe uses ground turkey--which has a higher percentage of healthy unsaturated fat compared to ground beef--and it's loaded with colorful vegetables. You'll also love this recipe because it makes two loaves. That means you can eat one the night you bake it and save the other for the next day to enjoy as sandwiches (hot or cold, your choice) or set atop a salad of vinaigrette-dressed mixed greens (your own homey version of a country pâté).

Katie Workman
Source: EatingWell Magazine, September/October 2016

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Recipe Summary

total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.

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  • Heat oil in a large skillet over medium-high heat. Add sweet potato and shallots and cook, stirring occasionally, for 3 minutes. Add bell pepper and zucchini; cook, stirring, until the vegetables are starting to soften, 2 to 3 minutes. Add corn, peas and garlic; cook, stirring, for 2 minutes more. Stir in salt and pepper. Turn the mixture onto a plate and cool for 10 minutes.

  • Whisk eggs in a large bowl; whisk in milk, breadcrumbs, parsley, Worcestershire, thyme and cayenne. Stir in the cooled vegetables. Add turkey and gently but thoroughly mix with your hands or a spoon to combine. Shape the mixture into two loaves (about 6 by 3 inches each) on the prepared baking sheet. Brush the top of each loaf with half the ketchup.

  • Bake until an instant-read thermometer inserted into the center registers at least 160 degrees F, about 40 minutes. Let stand for 15 minutes before slicing.

Tips

Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

342 calories; protein 24.2g 48% DV; carbohydrates 18.7g 6% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 5.6g; fat 19.5g 30% DV; saturated fat 4.9g 24% DV; cholesterol 135.7mg 45% DV; vitamin a iu 2873.6IU 58% DV; vitamin c 20.6mg 34% DV; folate 39.3mcg 10% DV; calcium 85.1mg 9% DV; iron 2.9mg 16% DV; magnesium 42.4mg 15% DV; potassium 500.7mg 14% DV; sodium 454.6mg 18% DV; thiamin 0.2mg 15% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2019
Have made this several times now. I omit the milk as it makes the loaf too loose and find one egg is enough but otherwise prepare as directed. A good way to get some extra veg in and leftovers make good sandwiches. Read More
Rating: 5 stars
08/14/2018
I tailored my seasonings and it came out delicious! I love all the veggies included. Read More
Rating: 3 stars
09/13/2016
This poor meatloaf could not be more bland. I'll try this again but I'll triple the amount of seasoning. Read More
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