Turkey & Vegetable Meatloaf

Turkey & Vegetable Meatloaf

3 Reviews
From: EatingWell Magazine, September/October 2016

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).

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons extra-virgin olive oil
  • ¾ cup finely diced sweet potato
  • ⅓ cup minced shallots
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced zucchini
  • ¾ cup corn, fresh or frozen
  • ¾ cup peas, fresh or frozen
  • 1 clove garlic, minced
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 large eggs
  • ½ cup low-fat milk
  • ¾ cup whole-wheat panko breadcrumbs
  • ¼ cup minced fresh parsley
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chopped fresh thyme or ½ teaspoon dried
  • Pinch of cayenne pepper
  • 2 pounds 85%-lean ground turkey
  • ¼ cup ketchup


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. Bake until an instant-read thermometer inserted into the center registers at least 160°F, about 40 minutes. Let stand for 15 minutes before slicing.
  • Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition information

  • Serving size: 4 (1½-inch-thick) slices per meatloaf
  • Per serving: 342 calories; 20 g fat(5 g sat); 3 g fiber; 19 g carbohydrates; 24 g protein; 39 mcg folate; 136 mg cholesterol; 6 g sugars; 0 g added sugars; 2,874 IU vitamin A; 21 mg vitamin C; 85 mg calcium; 3 mg iron; 455 mg sodium; 501 mg potassium
  • Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (35% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ vegetable, 3 medium-fat meat, ½ fat

Reviews 3

February 16, 2019
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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.
August 14, 2018
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By: Rose
I tailored my seasonings and it came out delicious! I love all the veggies included.
September 01, 2016
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By: Sandy Hafenbrack
This poor meatloaf could not be more bland. I'll try this again but I'll triple the amount of seasoning.
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