Turkey Meatloaf

Enjoy a healthier version of meatloaf with this Turkey Meatloaf recipe from Scales by Conair. Combines flavorful veggies with ground turkey.

Nutritional Information

Per serving (makes about 10):
  • Calories238
  • Carbs13g
  • Protein18g
  • Fat13g
  • Saturated fat3g
  • Cholesterol106mg
  • Sodium405mg
  • Calcium41mg
  • Fiber2g


  • 1teaspoon olive oil
  • 1small onion, finely chopped
  • 1small carrot, finely chopped
  • 1small celery stalk, finely chopped
  • 2garlic cloves, finely chopped
  • 3/4teaspoon kosher salt, divided
  • 1/2teaspoon freshly ground black pepper, divided
  • 8baby bella (cremini) mushrooms, chopped
  • 1-1/2cups old-fashioned oats, divided
  • 1/2cup chicken broth, low sodium
  • 2large eggs, lightly beaten
  • 1/2cup ketchup
  • 1tablespoon tomato paste
  • 1-1/3pounds ground turkey
  • 1tablespoon chopped fresh parsley
  • nonstick cooking spray
Turkey Meatloaf


  • 1Put the oil in a medium skillet over medium heat. Once the oil is hot and shimmering across the pan add the onion, carrot, celery, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Sauté until fragrant and soft, about 8 to 10 minutes. Add the mushrooms and continue to sauté until soft, an additional 5 to 10 minutes. Allow to cool slightly.
  • 2Preheat the oven to 350°F.
  • 3Put 1 cup of oats and the chicken broth into a large mixing bowl and mix to coat the oats. Stir in the eggs, ketchup and tomato paste. Add the ground turkey, cooked vegetables, remaining salt and pepper, remaining oats and the parsley. Gently with hands or large spoon blend together ingredients until completely combined. Be careful not to over-mix.
  • 4Coat the inside of a 9 x 5-inch loaf pan with nonstick cooking spray and put meatloaf mixture into it. Bake for an hour or until the internal temperature registers 165°F. Allow to rest slightly before removing from pan and slicing.