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close up of white plate showing two slices of Easy Turkey Meatloaf, with mashed potatos and broccoli

Easy Turkey Meatloaf

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Yield: 6 to 8 servings 1x
  • Category: Main dish, poultry, easy
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Description

Nothing says comfort food like meatloaf, and Easy Turkey Meatloaf is a healthier version of this iconic dish. Swapping out fatty ground beef for lean ground turkey and using egg whites instead of eggs results in a lighter, lower calorie meatloaf. Adding in southwestern seasonings keep it super flavorful with a subtle kick. Tomato sauce, both inside and on top, keep this Turkey Meatloaf super moist, too!


Ingredients

Scale

Meatloaf

  • 4 to 5 teaspoons puréed chipotle chiles in adobo sauce – see Note
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup quick-cooking oats – see Note
  • 1/4 cup breadcrumbs
  • 1/4 cup tomato sauce
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 2 large egg whites
  • 2 pounds ground turkey (mix of regular and breast)

Topping

  • 1/4 cup tomato sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon Tabasco

Instructions

  1. Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with cooking spray.
  2. In a large bowl, mix all meat loaf ingredients (chipotle chiles through ground turkey) until well combined. Spoon into prepared loaf pan and bake, uncovered, for 30 minutes.
  3. In a small mixing bowl, stir together 1/4 cup tomato sauce, ketchup and Tabasco. Brush mixture evenly over meatloaf, cover with foil and bake an additional 30 minutes or until thermometer registers 160 degrees. Let stand ten minutes before serving.

Notes

To make puréed chipotles in adobo sauce: Place 1 (7 ounce) can chipotle chiles and their sauce in a food processor and blend unto puréed. Place leftover purée in a closed container and refrigerate for another use (will last for months in your frig!).

Make ahead: Meatloaf can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before serving. Can also be baked, cooled, covered and frozen for up to 2 months.

Note on oats: I prefer the texture from quick-cooking oats in this recipe, but you can also make it with regular.

© A Well-Seasoned Kitchen ®