Turkey Meatloaf
A juicy, flavorful turkey meatloaf made without any added salt. Packed with fresh herbs like thyme and parsley, and topped with a tangy tomato glaze, this healthy classic is perfect for a comforting weeknight dinner.
For 4 servings
Preheat oven and prepare the aromatics.
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Heat olive oil in a small skillet over medium heat.
- Add the chopped onion and cook until softened, about 5-6 minutes.
- Add the minced garlic and cook for another minute until fragrant. Set aside to cool slightly.
TIPCooling the onions and garlic slightly prevents them from starting to cook the raw turkey mixture.Combine the meatloaf ingredients.
In a large bowl, combine the ground turkey, rolled oats, beaten egg, parsley, thyme, sage, black pepper, and the cooled onion and garlic mixture. Use your hands to gently mix everything together until just combined.
TIPAvoid overmixing the meat mixture, as this can result in a tough, dense meatloaf. Mix just enough to incorporate all the ingredients.Shape the meatloaf.
Transfer the mixture to the prepared baking sheet and shape it into a free-form loaf, approximately 9x5 inches.
Prepare the tomato glaze.
In a small bowl, whisk together the no-salt-added tomato sauce, apple cider vinegar, and maple syrup until smooth.
Bake the meatloaf.
- Brush half of the tomato glaze evenly over the top and sides of the meatloaf.
- Bake for 30 minutes.
- Remove from the oven and brush with the remaining glaze.
- Return to the oven and bake for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
TIPUsing a meat thermometer is the best way to ensure your meatloaf is cooked through without being dry.Rest the meatloaf before slicing.
Let the meatloaf rest on the baking sheet for 10 minutes. This allows the juices to redistribute, keeping it moist.
Slice and serve.
Garnish with additional fresh parsley if desired, then slice and serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra moisture, you can add 1/4 cup of finely grated zucchini or carrot to the meat mixture.
- 2Do not skip the resting step. It's crucial for a juicy meatloaf.
- 3If you don't have fresh herbs, you can use dried, but reduce the amount by about two-thirds (e.g., 1 tsp dried thyme instead of 1 tbsp fresh).
- 4Meal prep this recipe by forming the loaf and storing it in the fridge for up to 24 hours before baking.
Adapt it for your goals.
High protein
To boost the protein content, add 1/2 cup of cooked quinoa or red lentils to the meat mixture before shaping.
ketoKeto
Replace the rolled oats with 1/4 cup almond flour and 2 tablespoons of ground flaxseed. Use a sugar-free maple syrup substitute for the glaze.
quickQuick
Form the mixture into 8 smaller mini meatloaves. They will bake faster, in about 25-30 minutes total.
Why this is on our healthy list.
Excellent Source of Lean Protein
Ground turkey is a fantastic source of lean protein, which is essential for muscle repair, immune function, and feeling full and satisfied.
Heart-Healthy and Low in Sodium
By eliminating added salt and using lean meat, this recipe supports cardiovascular health by keeping sodium and saturated fat levels low.
Rich in B Vitamins
Turkey is a good source of B vitamins like niacin and B6, which help your body convert food into energy and support brain function.
Frequently asked questions
Yes, this version is very healthy. It uses lean ground turkey for protein, oats for fiber, and gets its flavor from herbs and spices instead of salt, making it low in sodium and saturated fat.