This incredibly juicy Healthy Turkey Meatloaf is going to be the best recipe you will want to make again and again. Packed with nutritious veggies like bell peppers and carrots plus gluten free breadcrumbs and garlic that give it a great punch of flavor. It is moist and so tender on the inside with a sweet tomato glaze that really makes the whole thing.
For the veggies
- 1 tablespoon olive oil or avocado oil
- 1 medium onion – diced
- 1 green bell pepper – diced
- 1 red bell pepper – diced
- 1/2 cup shredded carrots
- 2 cloves of garlic – peeled and minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the meatloaf mixture
- 1.5–2 pounds of 90-93% lean ground turkey
- 1/2 cup gluten free panko breadcrumbs – I used Italian seasoned for extra flavor
- 1/4 cup chicken stock
- 1 large egg
- 2 tablespoons dried parsley
- 1 tablespoon worcestershire sauce
- Salt and pepper
For the sweet tomato glaze
- 1/3 cup ketchup
- 1 teaspoon maple syrup
- 1 teaspoon worcestershire sauce
- Pinch of salt and pepper
To make the veggie mixture
- Heat up a medium skillet to medium heat and add the olive oil. Once the oil is hot, add in the onions and peppers and toss them in the oil. Cook for 3-4 minutes until the veggies are soft and the onions are translucent. Then add the garlic and carrots. Season the veggies with salt and pepper, toss and cook for 3 more minutes. Remove from heat and let the veggies cool.
Make the meatloaf mixture
- Add the ground turkey to a medium size mixing bowl. Then add in the breadcrumbs, chicken stock, egg, parsley, Worcestershire sauce and more salt and pepper. Mix that all together with your hands until fully combined.
- Add in the cooled veggies and mix everything together to form the meatloaf mixture.
Form and bake the meatloaf
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Transfer the meatloaf mixture to the baking sheet and use your hand to form it into a 8.5 x 5 inch loaf.
- Place the meatloaf into the preheated oven on the middle rack and cook for 30-35 minutes until the internal temperature reaches 165 degrees F.
- Mix up the tomato glaze. Add the ketchup, maple syrup, Worcestershire sauce, and a pinch of salt and pepper to a small bowl and mix well to combine.
- Remove the meatloaf from the oven and spread the glaze evenly over the top of the meatloaf.
- Increase the oven temperature to 475 degrees F and return the meatloaf to the oven to brown the edges and top slightly, about 3-4 minutes.
- Remove the meatloaf from the oven, let it cool for a few minutes then top it with fresh chopped parsley.
- Serve warm with your favorite side dish.
- Use good quality ground turkey that is between 90 – 93% lean. Too lean and it will come out dry. Make sure that the turkey is thawed completely before mixing it with the other ingredients.
- You can mix up the veggies and use other veggies like shredded zucchini, celery, or even cooked spinach. Just make sure to cook and cool the veggies before adding them to the mixture.
- Add some cheese. My kids like cheese in their meatloaf (I do not) so sometimes I will add in 1/4 cup of shredded parmesan to make everyone happy. You could also add shredded cheddar or Swiss cheese.
- You can use regular panko breadcrumbs if you do not need to keep this recipe gluten free.
- If you need to keep this recipe gluten free but do not want to use breadcrumbs than 1/3 cup of cooked brown rice, quinoa or ground oats would also work. The texture does come out slightly different but it is still amazing.
- To store this meatloaf after it is cooked, place it into an airtight container and keep it in the refrigerator for up to 4 days. Reheat in the microwave.
- To make this recipe ahead of time. You can make the recipe all the way up to making the meatloaf mixture. Then cover it and store it in the refrigerator for up to 3 days. When ready too cook, just follow the rest of the recipe.
- Category: Healthy Dinner Ideas
- Method: Baked
- Cuisine: American