Turkey Meatloaf -- Italian Style

READY IN: 1hr 20mins
Recipe by Tatsy

Delicious low fat alternative to traditional meat loaf. Good cold in sandwiches.

Top Review by Kay D.

Not too bad. I wanted to wait until I had reheated this as leftovers to share how it fared that way too. It reheats well, hardly any taste difference between the night cooked and the next evening reheated. I doubled this recipe to make two loaves, so the leftovers were intentional. (Cook once, eat twice- you've got to love that) I enjoyed the Italian flavors in this, without them, I believe it would have been way too bland.

Ingredients Nutrition


  1. In food processor work bowl fitted with steel knife, mince garlic and onion, add parsley and bread, process again until finely minced and mixed well.
  2. In a mixing bowl, beat egg or egg whites, add turkey breast, contents of work bowl, salt, pepper, 1/4 cup tomato sauce and 1 TBLS parmesan cheese.
  3. Mix well.
  4. Shape into loaf.
  5. Spray baking pan with PAM, put loaf in pan, cover with plastic wrap and refrigerate until ready to bake.
  6. Easier to slice if loaf is made early in the day or rests over night.
  7. Preheat over to 350 degrees.
  8. Bake 30 minutes.
  9. Pour remainder of tomato sauce over top of loaf, sprinkle with oregano and remaining 2 TBLS parmesan cheese.
  10. Bake another 30 minutes.
  11. Let stand 10 minutes before slicing.

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