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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).

Source: EatingWell Magazine, September/October 2016


Recipe Summary

1 hr 30 mins


Ingredient Checklist


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

  • 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.


Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

4 (1 1/2-inch-thick) slices per meatloaf
342 calories; protein 24.2g; carbohydrates 18.7g; dietary fiber 2.5g; sugars 5.6g; fat 19.5g; saturated fat 4.9g; cholesterol 135.7mg; vitamin a iu 2873.6IU; vitamin c 20.6mg; folate 39.3mcg; calcium 85.1mg; iron 2.9mg; magnesium 42.4mg; potassium 500.7mg; sodium 454.6mg; thiamin 0.2mg.

1 starch, 1/2 vegetable, 3 medium-fat meat, 1/2 fat