Turkey Meatloaf
Laurel Sanville

Turkey Meatloaf

Oats work wonders in holding the meatloaf together while also adding nutrition and flavor. Ground turkey cooks up beautifully in meatloaf so this recipe might be your new favorite for weeknight meals.

Serves 8


  • 2 pounds ground turkey (94% lean)
  • 3/4 cup old-fashioned oats
  • 1 small onion, diced (about 3/4 cup)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (optional)
  • 2 eggs
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat the oven to 400˚F. Lightly spray a 4 1/2 by 8 1/2-inch loaf pan with non-stick cooking spray.
  2. Mix the turkey, oats, onion, garlic powder, thyme (if using), eggs, ketchup, Worcestershire sauce, salt, and pepper in a large mixing bowl. (Using your hands is the easiest and fastest way to mix the ingredients.)
  3. Lightly pack the turkey mixture into the prepared loaf pan.
  4. Place the loaf pan on a rimmed baking sheet. Bake for 70 minutes or until a meat thermometer registers 165˚F.


  • Ground turkey is a versatile ingredient that can be rolled into meatballs, shaped into burgers, and crumbed into sauces. Choose ground turkey that is at least 90% lean or higher.
  • This is a great recipe to make ahead as it freezes well. Wrap the cooled meatloaf into foil and freeze up to one month. Try cutting the meatloaf into slices and freeze them individually so you can take one or two slices out when needed.

Nutrition facts panel for the Turkey Meatloaf

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