Garden Turkey Meatloaf

Ground turkey is low in saturated fat, and is a healthy source of protein, phosphorus, potassium, vitamin B, and selenium. The veggies add fiber and extra flavor!

PREP:10 mins

COOK:55 mins

TOTAL:65 mins



For Meatloaf:

  • 2 cups chopped veggies of your choice – such as mushrooms, zucchini, red bell peppers, or spinach
  • 12 oz 99% lean turkey meat
  • 1/2 cup whole-wheat breadcrumbs (or substitute regular breadcrumbs)
  • 1/4 cup fat-free evaporated milk
  • 1/4 tsp ground black pepper
  • 2 Tbsp ketchup
  • 1 Tbsp fresh chives, rinsed, dried, and chopped (or use 1 tsp dried)
  • 1 Tbsp fresh parsley, rinsed, dried, and chopped (or use 1tsp dried)
  • Nonstick cooking spray

For Glaze:

  • 1 Tbsp ketchup
  • 1 Tbsp honey
  • 1 Tbsp Dijon mustard


  • Preheat oven to 350 ºF.
  • Steam or lightly sauté the assortment of vegetables.
  • Combine vegetables and the rest of the meatloaf ingredients in a large bowl. Mix well. Spray a loaf pan with cooking spray, and spread meatloaf mixture evenly in the pan.
  • Combine all ingredients for glaze. Brush glaze on top of the meatloaf.
  • Bake meatloaf in the oven for 45–50 minutes (to a minimum internal temperature of 165 ºF).
  • Let stand for 5 minutes before cutting into eight even slices.
  • Serve two slices on each plate.


  • For picky eaters, try chopping vegetables in a food processer to make them smaller (and more “hidden”).



Original recipe, found here, courtesy of the National Institute of Health.

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