Description
Lean turkey meatloaf packs protein-rich flavor with Mediterranean-inspired herbs and spices. Hearty comfort meets nutritious eating, delivering a wholesome meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1.5–2 pounds 90-93% lean ground turkey
Vegetables:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ cup shredded carrots
- 2 cloves garlic, minced
Binding and Flavor Ingredients:
- ½ cup gluten-free panko breadcrumbs (Italian seasoned)
- 1 large egg
- ¼ cup chicken stock
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons dried parsley
- 1 tablespoon Worcestershire sauce
Seasoning Ingredients:
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Sweet Tomato Glaze:
- ⅓ cup ketchup
- 1 teaspoon maple syrup
- 1 teaspoon Worcestershire sauce
- Pinch of salt and pepper
Instructions
- Prepare the vegetable foundation by heating a medium skillet over medium heat, adding olive oil, and sautéing onions and bell peppers until they become soft and translucent.
- Introduce minced garlic and diced carrots to the skillet, seasoning with salt and black pepper. Continue cooking for approximately 3 minutes until vegetables are tender.
- Remove vegetable mixture from heat and allow to cool completely at room temperature.
- In a large mixing bowl, combine ground turkey, gluten-free breadcrumbs, chicken stock, beaten egg, chopped fresh parsley, Worcestershire sauce, salt, and black pepper.
- Use clean hands to thoroughly blend all ingredients, ensuring even distribution of seasonings and herbs.
- Gently fold the cooled vegetable mixture into the turkey mixture, maintaining a light and consistent texture.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Carefully shape the meat mixture into a compact loaf measuring approximately 8.5 x 5 inches (21.5 x 12.7 centimeters) on the prepared baking sheet.
- Position the baking sheet on the middle oven rack and bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Prepare the tomato glaze by combining selected ingredients, then evenly spread over the partially cooked meatloaf.
- Increase oven temperature to 475°F (245°C) and return the meatloaf to the oven, browning the glazed surface for 3-4 minutes until slightly caramelized.
- Remove from oven and let the meatloaf rest for 5-7 minutes before slicing and serving.
Notes
- Boost flavor by sautéing vegetables first, releasing natural sweetness and depth before mixing into the meatloaf.
- Ensure ground turkey remains moist by incorporating chicken stock and egg, preventing dry texture.
- Use parchment paper for easy cleanup and preventing the meatloaf from sticking to the baking sheet.
- Check internal temperature with a meat thermometer to guarantee safe and perfectly cooked turkey.
- Create a tangy tomato glaze to add moisture and enhance the overall taste profile of the meatloaf.
- Opt for gluten-free breadcrumbs to maintain the recipe’s dietary flexibility and inclusive appeal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 228 kcal
- Sugar: 4 g
- Sodium: 384 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 115 mg