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Turkey and Vegetable Meat Loaf

Total Time

Prep: 15 min. Cook: 70 min. + standing


8 servings

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


  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 1/2 cup chopped celery
  • 1 tablespoon canola 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


  1. 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.
  2. Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour.
  3. In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.

Nutrition Facts

2 each: 344 calories, 16g fat (4g saturated fat), 139mg cholesterol, 1158mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 28g protein.

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