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Turkey and Vegetable Meat Loaf

 Turkey and Vegetable Meat Loaf
For a lighter meatloaf, try making it with ground turkey! It will be so moist and delicious that it will become a favorite for your family.—Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 15 min. Cook: 70 min. + standing

Ingredients

  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 1/2 cup chopped celery
  • 1 tablespoon vegetable oil
  • 1-1/2 cups crushed saltines (about 45 crackers)
  • 3/4 cup ketchup, divided
  • 1/4 cup minced fresh parsley
  • 1 egg, lightly beaten
  • 4 teaspoons ground mustard, divided
  • 2 teaspoons salt
  • 2 teaspoons minced garlic
  • 1 teaspoon pepper
  • 2-1/2 pounds lean ground turkey
  • 2 tablespoons brown sugar

Directions

  • In a large skillet, saute the onion, carrots and celery in oil until
  • tender. In a large bowl, combine the onion mixture, cracker crumbs,
  • 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and
  • pepper. Crumble turkey over mixture and mix well.
  • Shape into a loaf. Place in a greased 13-in. x 9-in. baking dish.
  • Bake, uncovered, at 350° for 1 hour.
  • In a small bowl, combine the brown sugar and remaining ketchup and
  • mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes

2 of 2

Turkey and Vegetable Meat Loaf (continued)

Directions (continued)

  • longer or until meat is no longer pink and a meat thermometer reads
  • 160°; drain. Let stand for 10 minutes before slicing. Yield: 8
  • servings.
Nutritional Facts: 2 slices equals 344 calories, 16 g fat (4 g saturated fat), 139 mg cholesterol, 1,158 mg sodium, 22 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.