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Turkey Meatloaf

Turkey Meatloaf Picture

Turkey Meatloaf

Calories 404 (28% from fat)
Fat 13 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 91 mg.
Sodium 342 mg.
Carb. 28 gram
Fiber 5.75 gram
Sugar 16 gram
Sugar Alcohol 0 gram
Protein 30 gram

Broccoli Side

Calories 24 (15% from fat)
Fat .4 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 24 mg.
Carb. 4 gram
Fiber 2.6 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 2 gram


1/2 cup white wine

1 cup finely chopped white onion

1 medium green pepper finely chopped

1/2 cup grated carrot

1 lb. ground turkey (93 percent lean or leaner)

1 can (8 oz.) tomato sauce
(We used Del Monte No Salt Added.)

1/2 cup uncooked oatmeal
(We used Quick Oats Cooks in 1 Minute.)

1/4 cup grated parmesan
(We used Sargento brand.)

2 tsp. dried oregano

1 tsp. ground red pepper

1/2 tsp black pepper

2 large egg whites

2 cloves garlic, peeled and minced

1/2 cup chicken broth
(We used Swanson 33% Less Sodium Chicken Broth.)

Fat-free cooking spray

1 head fresh broccoli


1 1/3 cups pasta sauce
(We used Walnut Acres Low Sodium Tomato & Basil.)

Turkey Meatloaf

1. Preheat oven to 375 degrees.

2. Pour wine into a medium pan and cook onion, pepper and carrot over low to medium heat for 15 minutes.

3. Combine remaining ingredients (except broccoli, cooking spray and TOPPING) in a seperate bowl and mix thoroughly with your hands.

4. Add vegetables from pan and make sure everything is well mixed.

5. Spray a 8.5" x 5" loaf pan with cooking spray and pour mixture in.

6. Bake for 50 minutes to 1 hour. Let stand 5 minutes before slicing and serving. Warm pasta sauce and place 1/3 cup on each slice. Serve or freeze.


Cut off stem of fresh broccoli head and place in a microwaveable bag with 1 cup water. Microwave for 4 minutes on high. The broccoli will be firm and hot. Pour out water and serve broccoli.

Yield: 4 Servings

Turkey Meatloaf 

This is a Freezer Friendly Recipe!

Turkey Meatloaf - Frozen Picture

Freeze individual portions for easy re-heating later.

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