Turkey Meatloaf
This moist, slimming friendly meatloaf is packed with hidden veg to help you hit your 5 a day.
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NutritionPer Serving
- Calories262
- Carbs15g
- Fat5g
- Saturates1.4g
- Sugars8.3g
- Protein36g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Our Turkey Meatloaf is packed full of hidden veggies which not only makes it the perfect way to achieve your 5 a day, but it’s also fantastic for fussy eaters. The veg in this recipe also keep it moist and full of flavour – no one likes a dry meatloaf!
The addition of the oregano and the tomato glaze give this Turkey Meatloaf a decidedly Italian feel with a twist. This recipe freezes particularly well and is perfect for batch cooking. Just make sure to slice into portions once your meatloaf is cool enough and then wrap well before freezing.
We think it’s delicious when served with mixed vegetables, a simple side salad or even some mashed potatoes – and it’s even better reheated for lunch the next day!
What diets is this Turkey Meatloaf suitable for?
This Turkey Meatloaf is suitable for dairy free diets.
It can be made suitable for gluten free diets as long as you use Henderson’s Relish and swap the following ingredients out for gluten free alternatives;
- Breadcrumbs
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Turkey Meatloaf?
No, you should be able to find all of the ingredients in your local supermarket!
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‘A superb way of using turkey mince. Loved that it was packed full of veggies too.’
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We’ve grated some of the vegetables in our meatloaf mix using a grater a bit like this one – it has a built in box to catch all of the grated veg as well, so nothing goes to waste!
You’ll also need a frying pan to cook the veg. We love this one as it’s non-stick which makes cleaning up SO much easier!
How many calories are in this Turkey Meatloaf?
There are 262 calories per portion in this Turkey Meatloaf which means it falls into our Everyday Light category.
This Turkey Meatloaf is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180ºC. Spray the frying pan with low calorie cooking spray. Over a medium heat, sauté the onion, carrots, peppers and courgette, for 5 minutes until soft. Allow to cool for a couple of minutes.
Step 2
While the vegetables are cooling, put all the ingredients for the glaze into a small bowl and mix well.
Step 3
Place the turkey, breadcrumbs, garlic granules, oregano and eggs into a large bowl.
Step 4
Add the cooled vegetables and mix well. Season with salt and black pepper. You can check your seasoning by cooking a penny sized piece of the meatloaf mix in a frying pan, and add a little more if required.
Step 5
Put the turkey mix on a baking sheet that has been sprayed with low calorie cooking spray and mould into a loaf shape, about 4cm deep.
Step 6
Brush with the glaze.
Step 7
Place in the preheated oven for 30-35 minutes.
Step 8
When cooked, allow to rest for 5 minutes, before slicing and serving with your choice of accompaniments.
What could I serve with this Turkey Meatloaf?
This Turkey Meatloaf works really well when served with mixed veg, a simple side salad or any of the following accompaniments;
How do you know when this Turkey Meatloaf is cooked?
You should cook this Turkey Meatloaf for around 30-35 minutes or until it’s cooked all the way through.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Turkey Meatloaf in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Turkey Meatloaf in the fridge for approximately 3 days or so.
Can I freeze this Turkey Meatloaf?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Slice into portions after cooling and wrap well.
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Turkey Meatloaf?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 2-3 minutes or until piping hot
From frozen: Allow to defrost thoroughly, and heat covered in the microwave for 2-3 minutes or until piping hot.
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Turkey Meatloaf
This moist, slimming friendly meatloaf is packed with hidden veg to help you hit your 5 a day - perfect if you're counting calories or following a diet plan!
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 262
- Carbs 15G
Instructions
- Preheat the oven to 180ºC. Spray the frying pan with low calorie cooking spray. Over a medium heat, sauté the onion, carrots, peppers and courgette, for 5 minutes until soft. Allow to cool for a couple of minutes.
- While the vegetables are cooling, put all the ingredients for the glaze into a small bowl and mix well.
- Place the turkey, breadcrumbs, garlic granules, oregano and egg into a large bowl.
- Add the cooled vegetables and mix well. Season with salt and black pepper. You can check your seasoning by cooking a penny sized piece of the meatloaf mix in a frying pan, and add a little more if required.
- Put the turkey mix on a baking sheet that has been sprayed with low calorie cooking spray and mould into a loaf shape, about 4cm deep.
- Brush with the glaze.
- Place in the preheated oven for 30-35 minutes.
- When cooked, allow to rest for 5 minutes, before slicing and serving with your choice of accompaniments.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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16 comments
See what others have to say
JanSunday 8th November 2020
Hi I’ve really enjoyed this, however couldn’t get hold of a courgette so used 2 carrots moisture was fine.. What is a big problem though is you don’t give a weight amount for the portion size!
So what is the correct portion size please? Jan
HollyMonday 16th November 2020
Hi Jan, all of our recipes are worked out with a serving size rather than weight so the Turkey Meatloaf serves 4 so the slices are dependent on how large or small you mould your loaf so we can’t really give an exact weight it is just equally split up. Hope that helps!
KimSunday 1st November 2020
Has potential to be really nice. However on the 1st attempt of making it, it seemed quite wet and couldn’t be sliced as it just fell/crumbled apart.
Do you do anything to remove some of the moisture? I thought I drained a fair amount off from the veg however still seemed quite wet. Could maybe do with longer in the over too?
HollyMonday 2nd November 2020
Hi Kim, sorry you are having a bit of trouble with the recipe. Like you said make sure when you have fried the vegetables any extra moisture is removed and the temperature of your oven could play a part. We use fan assisted ovens in all of our recipe tests and 30-35 minutes at 180ºC is long enough to cook this Turkey Meatloaf, try leaving it in a little longer and make sure you allow it to stand for 5 minutes before slicing. Hope that helps!
MelanieFriday 25th September 2020
This recipe really packs the veggies in! It tastes great and is also delicious cold. I made a passata and basil sauce to go with it
HollyFriday 25th September 2020
Hi Melanie, great tip for the passata and basil sauce to be served with the Turkey Meatloaf!
ZenaSunday 20th September 2020
Hi. Can this be cooked in the slow cooker ?
SharonMonday 21st September 2020
Hi Zena,
We haven’t tested this recipe in a slow cooker but think it would work. Line the inside of the slow cooker pot with a sheet of non stick baking paper, you can use this to lift out the meatloaf once it’s cooked. Glaze the meatloaf but don’t add any additional liquid and cook on low for approximately 3 – 4 hours or until thoroughly cooked and there is no sign of pinkness. Because we haven’t tested this method, these are suggestions only and it will be a question of trial and error to get right. If you try cooking it in the slow cooker, please let us know how you get on!
HannahMonday 10th August 2020
Has anyone tried making this with Quorn mince? Did it turn out ok?
LisaTuesday 11th August 2020
Hi Hannah
We wouldn’t recommend using quorn in this recipe. It has a much dryer texture to turkey so wouldn’t bind together to form a loaf shape.
Victoria SmithSaturday 6th June 2020
Hi, could this be made with beef mince instead?
LisaSaturday 6th June 2020
Hi Victoria. We haven’t tried this recipe with minced beef, but I can’t see any reason why it wouldn’t work. Please let us know how it goes if you try it.
ClareTuesday 2nd June 2020
Can the meatloaf be cooked in a loaf tin?
SharonWednesday 3rd June 2020
Hi Clare, yes, cooking the meatloaf in a loaf tin should be fine. We haven’t tried this ourselves but would suggest a small 1lb loaf tin . We would advise spraying the tin with low calorie spray, and use this to thoroughly grease the tin. Then you should line the tin with non stick baking paper. Let us know how it goes!
Hannah HodgsonSunday 24th May 2020
I wasn’t a huge fan of this recipe, could have done with more seasoning (I didn’t cook a small bit in a frying pan like it suggested, and I probably should have and altered seasoning).
It seemed quite moist and I wasn’t sure if it was cooked through so I ended up putting it back into the oven for another 20 mins. If I was to make it again I’d probably add more breadcrumbs and leave it in the oven for longer at a slightly lower temperature.
Served it with sweetcorn and mashed potato.
Steve CowderoyTuesday 26th May 2020
Hi Hannah, so glad to hear that this is one of your favourites, its one of ours too. Thanks for letting us know and keep up the good work.
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