Turkey and Vegetable Meat Loaf Recipe

4.5 7 10
Turkey and Vegetable Meat Loaf Recipe
Turkey and Vegetable Meat Loaf Recipe photo by Taste of Home
Publisher Photo

Turkey and Vegetable Meat Loaf Recipe

Read Reviews
4.5 7 10
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 70 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 70 min. + standing

Ingredients

  • 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

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 13x9-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 longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Turkey Meat Loaf in Weeknight Cooking Made Easy Annual 2005, p143

Nutritional Facts

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

  • 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. Yield: 8 servings.
Originally published as Turkey Meat Loaf in Weeknight Cooking Made Easy Annual 2005, p143

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Reviews forTurkey and Vegetable Meat Loaf

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amygerman15 User ID: 6030819 88319
Reviewed Feb. 18, 2014

"No"

MY REVIEW
country123 User ID: 7168119 72050
Reviewed Apr. 4, 2013

"this is awesome, moist and very flavorful..."

MY REVIEW
WiltedFlower13 User ID: 5345488 144211
Reviewed Mar. 7, 2011

"I LOVE THIS RECIPE!!

It is now my favorite meatloaf ever!"

MY REVIEW
SkiSki22 User ID: 3850741 122325
Reviewed Oct. 29, 2010

"I was surprised. My husband and I both enjoyed this. We had mashed potatoes with gravy as a side. Ony suggestion would be to double the sauce. I felt there was not enough sauce."

MY REVIEW
marilyn1218 User ID: 3847574 144186
Reviewed Jul. 17, 2010

"This was possibly the best meatloaf I have ever had. It was so moist and full of flavor. The family loved the extra vegetables in the texture. The topping added just a little extra flavor as well. Even my pickiest child asked for leftovers the next day, but little did she know that we had finished it off the previous evening."

MY REVIEW
niagaracat User ID: 3122379 137819
Reviewed Mar. 30, 2010

"Except for just halving every ingredient, except the egg, to make a smaller loaf it was very moist. It did dry out a bit on the ends though. Topping was tasty and a nice touch, leftovers were delicious also."

MY REVIEW
mellybean1226 User ID: 3408153 56160
Reviewed Jun. 7, 2009

"I love this recipe. I use it over and over. And I ALWAYS put the topping on ANY meatloaf I make."

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