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Turkey Meatloaf

User Rating 3.5 Star Rating (8 Reviews)


Reduced Fat Turkey Meatloaf

Reduced Fat Turkey Meatloaf

Fiona Haynes
This is one of my favorite meatloaf recipes. Using lean ground turkey, breadcrumbs soaked in milk, and shredded vegetables makes for a flavorful, tender, moist meatloaf. In fact, the recipe yields two turkey meatloaves. Enjoy with skinny mashed potatoes (substituting low fat buttermilk or low fat milk for butter and cream), and your favorite veggies.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes


  • 1 1/2 cups plain breadcrumbs
  • 1/3 cup nonfat milk
  • 1 medium onion, cut into large pieces
  • 1 medium carrot, cut into fourths
  • 1 8 ounce pack sliced mushrooms, finely chopped
  • 2 cloves garlic
  • 1 1/4 pounds 93 percent lean ground turkey
  • 1/4 tsp salt
  • freshly ground black pepper
  • 1/2 cup egg substitute or two eggs
  • 1 tbsp Worcestershire Sauce
  • 1/4 cup tomato ketchup


Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or foil wrap.

Place breadcrumbs and milk in a small bowl, and allow to soak for a few minutes.

Place onion, carrots, and garlic cloves in a food processor with a grater attachment, or grate by hand. Transfer grated vegetables to a large bowl; add mushrooms.

Crumble ground turkey in with the grated vegetables. Add salt and pepper. Add breadcrumb/milk mixture to the vegetable and turkey mixture. Stir well with a fork.

Add egg substitute, Worcestershire sauce and ketchup. Mix well with light fingers.

Divide mixture into two and form two loaves on the baking sheet, each about 7 x 4 inches.

Bake for 50 minutes to an hour. Remove from oven and check the internal temperature has reached 160 degrees F. Allow meatloaves to rest for 10 minutes before slicing. Each loaf makes about 8 slices.

Per slice: Calories 108, Calories from Fat 32, Total Fat 3.7g (sat 1g), Cholesterol 28mg, Sodium 193mg, Carbohydrate 10g, Fiber 0.8g, Protein 8.9g

User Reviews

Reviews for this section have been closed.

 4 out of 5
tweeked the recipe a bit --- it was good, Member loretta77

I had 3 lbs of ground turkey so I double/tripled the recipe... I eye balled a lot of the measures. I didn't have carrots so I used a small can of pumpkin instead and it really helped with the moister. I didn't have the mushrooms but used 2 roasted Anaheim Peppers and 2 roasted Jalepeno peppers. I used 3 real eggs instead of the substitute. More fattening I know but more reliable imo. I also cut sour dough bread (less calories) into cubes instead of the ground bread crumbs.. I have noticed fresh bread crumbs work better in ground meat recipes than dry bread crumbs. It was a good loaf held together when I sliced it yet very moist. will def do this again was delicious. One note: on one of the loafs I topped it with a good bbq sauce only 70 cal for 2 tbls ---I spread it on top and it def added flavor

9 out of 13 people found this helpful.

See all 8 reviews

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