Turkey Meatloaf Recipe
User Reviews
4.4
Turkey Meatloaf Recipe
Description
The Turkey Meatloaf Recipe starts by softening onions and wilting baby spinach in olive oil, which are then chopped finely and added to the ground turkey mixture with egg, bread crumbs, ketchup, Worcestershire sauce, thyme, salt, and pepper. This combination binds the ingredients while contributing flavor and moisture. Pressing the mixture into a loaf pan creates a uniform shape for baking.
After topping the loaf with additional ketchup, it is baked at 375°F until fully cooked, ensuring the internal temperature reaches at least 165°F for safety. The baking time allows the loaf to firm up while preserving juiciness, with the ketchup glaze adding a tangy exterior layer.
Once rested, the meatloaf is sliced for serving. It works well reheated and can be portioned as muffins for quicker cooking or smaller servings. This meatloaf balances lean protein with mild seasoning and vegetable enhancement, making it approachable for various tastes.
Leftovers keep well refrigerated for up to four days or frozen for three months. Gradual thawing followed by careful reheating preserves texture and flavor. Alternative cooking in smaller loaf pans or muffin tins cuts baking time and yields individual portions.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 2 cups baby spinach packed
- 1 pound ground turkey 99% fat free, lean
- 1 egg
- 1 cup fresh bread crumbs
- 3/4 cup ketchup divided
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon thyme dried
- salt to taste
- black pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Stir in onion and sauté 5 minutes or until they start to get tender. Stir in the spinach and cover to wilt.
- Remove from pan and chop spinach mixture up into small pieces and add it to a large bowl with the turkey, egg, bread crumbs, 1/4 cup ketchup, worcestershire sauce, thyme, salt and pepper. Stir to combine and press into a greased loaf pan.
- Top with remaining 1/2 cup ketchup and bake at 375 degrees for 45-55 minutes or until thermometer reads an internal temperature of 165 degrees or higher. Sit for 10 minutes, then slice and serve.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooled, sliced meatloaf in airtight containers for up to three months.
- For reheating, thaw slowly in the fridge and warm in short microwave increments.
- Make individual portions using smaller loaf pans or cupcake tins; reduce baking time to 20-30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings, 8 pieces
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 103mg | 34% |
| Sodium | 733mg | 31% |
| Potassium | 691mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1725IU | 35% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 90mg | 9% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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