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    You are in: Home / Recipes / Turkey Meatloaf Recipe
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    Turkey Meatloaf

    Turkey Meatloaf. Photo by Derf

    1/5 Photos of Turkey Meatloaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    30 mins

    55 mins

    Barb Gertz's Note:

    A very tasty low fat meatloaf. The recipe come from Gourmet January 2003.

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    Units: US | Metric



    1. 1
      Preheat oven to 400 degree.
    2. 2
      Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat until onion is softened - about 2 minutes.
    3. 3
      Add carrot and cook, stirring, until softened, about 3 minutes.
    4. 4
      Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper.
    5. 5
      Cook stirring occasionally, until liquid, mushrooms gives off is evaporated and they are tender, 10 to 15 minutes.
    6. 6
      Stir in Worcestershire sauce, parsley and 3 tablespoons Ketchup.
    7. 7
      Transfer Vegetables to a large bowl and cool.
    8. 8
      Stir together bread crumbs and milk in a large bowl.
    9. 9
      Let stand 5 minutes.
    10. 10
      Stir in egg and egg white.
    11. 11
      Add to vegetables.
    12. 12
      Add TURKEY and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Vegetable mixture.
    13. 13
      Mix well with hands (mixture will be very moist).
    14. 14
      Form into a 9-by 5-inch oval loaf.
    15. 15
      Put into lightly oiled 13 x 9 x 2 inch metal baking pan.
    16. 16
      Brush meatloaf lightly with remaining 2 tablespoons ketchup.
    17. 17
      Bake in the middle of oven 50 to 55 minutes--until meat thermometer reads 170 degrees.
    18. 18
      Let meatloaf stand 5 minutes before serving.

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    Ratings & Reviews:

    • on March 06, 2007


      Fantastic! Uncle H who is a huge fan of beef couldn't tell it was turkey at all, and Aunt M said she daydreamed all day at work thinking of eating the leftovers. I added some fresh thyme in mine and served it with a homemade sauce since I ran out of ketchup. I used 1 c. tomato sauce, 1/4 c. mustard, 1/4 c. sugar, a bit of honey and a splash of vinegar for a sweet & sour kick. Drooling again just thinking about it! Next version I think I'll add some green bell pepper & rosemary too!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2003


      This is a VERY tasty meatloaf recipe. The carrot and garlic are very nice touches adding not only extra flavor but extra nutrition as well. I experimented a little by food processing the carrot, onion, and mushrooms and then sauteeing. The meatloaf has a smoother consistency that way.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2012


      WOW, that was delicious! I used this recipe to make as mini-meatloves in a muffin pan. A little on the sweet side, but that could have been my ketchup. Very moist but not watery. It filled up a 12 muffin pan perfectly, cooked at 350 for 15 minutes. Subbed corn Chex for the breadcrumbs and added some green bell pepper with the carrots.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)


    Nutritional Facts for Turkey Meatloaf

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 277.2
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 2.6 g
    Cholesterol 96.9 mg
    Sodium 765.4 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 2.0 g
    Sugars 7.2 g
    Protein 24.3 g

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