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  • Writer's pictureWendy

Turkey Meatloaf

I know, I know, turkey? I swear by this recipe, and so does my hubby! He just LOVES it! Every so often he asks me for some tasty comfort food and seems almost overjoyed when I say its turkey meatloaf day! Often I will do this on a Sunday with some cauliflower mash. We have been doing the low carb lifestyle for about 8 months now, and both of our waistlines and tastebuds are thanking us and this turkey meatloaf fits right in…

This recipe doesn’t have any added carbs, only those that come from the veggies that go in it. I don’t add any breadcrumbs at all, and it stays REALLY moist and loaded with flavor. I keep hearing that we should be limiting our red meat consumption – not only for the health of our bodies but also the health of the planet. But, that’s a whole other discussion… for now, we eat turkey!

Here is how you do it

This is an easy recipe to make – it just takes a little time doing all the dicing. Sometimes I use the food processor, but I swear, getting it out and then cleaning the thing takes more time than the dicing of it by hand takes. But, of course, do what works for you!

For the ground turkey, I used this butterball I found at Costco. Here is what it looks like. 

Next, put the turkey in a bowl, and get to the chopping of the veggies! You want to dice everything. Dice the onions, dice the peppers, dice the green onion and the mushrooms! I won’t show pics of all the ingredients individually diced, but this photo of the mushrooms looked just so good I had to share! I just love mushrooms. Anything mushroom – check my Made of Mushrooms board on Pinterest here!  Also, check out this Creamy Mushroom Soup I made a while back – just delish!

Once everything is chopped, mush the tomatoes in your hand and your fingers so they separate and all turn to a gooey tomato mess. Then just pile all the rest of the ingredients in the bowl – the veggies, the parmesan cheese, the onion powder, the garlic powder, the Itallian seasoning, the tomatoes, the salt and pepper, and the eggs. Here is a visual for you – this is what it should look like before you mix it all together.

Then you just dive right in! Mix it all together with your hands until it is all combined evenly. This is what it should look like before it goes in the oven.

Then, bake it at 350 degrees for about an hour and 1/2. It will take a long time to cook. You want the temp in the middle to be 160 degrees. There will be a lot of liquid in this from the veggies, you really can’t over cook it. It will look pretty watery, and it is, but that is okay! Moisture is what you want in this turkey meatloaf. Here is what it looks like done:

And here it is plated with cauliflower mash!

Simply delicious!

Turkey Meatloaf

Author Wendy Miller


  1. 1.5 LBS ground turkey

  2. 2 cups grated parmesean cheese

  3. 1 onion – diced

  4. 1 container sliced mushrooms – diced

  5. 6 small red and yellow peppers – diced OR – 1 large yellow or red pepper, or half of each color

  6. 1 bunch green onion – diced

  7. 1/2 can cento whole tomatoes – mushed in your fingers

  8. 3 eggs

  9. 1 tbsp onion powder

  10. 1 tbsp garlic powder

  11. 1 tbsp Italian Seasoning

  12. Salt and Fresh Cracked Pepper to taste – about two good pinches of salt and about 20 grinds of the pepper mill


Pre-heat the oven to 350

Combine all the ingredients in a large bowl and mix with your hands until it is all fully incorporated.

Put the mixture in a casserole dish and then place in the oven for an hour and a half, until the internal temp is 160 degrees. Let cool for about 10 minutes, then slice and serve!

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