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

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main dish
Cuisine: American
Keyword: Ground Turkey Meatloaf, Turkey Meatloaf
Servings: 6 to 8 servings
Calories: 231kcal
Author: Lee Clayton Roper

Ingredients

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 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

  • Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with cooking spray.
  • 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.
  • 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 for an additional 30 minutes, or until an instant-read thermometer registers 165 degrees. Remove from the oven and let rest at room temperature for about 10 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 until well 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.
 
Note: This recipe originally appeared in my cookbook A Well-Seasoned Kitchen®.

Nutrition

Calories: 231kcal | Carbohydrates: 11g | Protein: 39g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 649mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg