Turkey Meatloaf Recipe

I know meatloaf isn't the sexiest of dishes, but to me it is such a comfort food! I adapted this recipe from Joy Bauer. It is super easy and doesn't require a lot of time, ingredients, or dish washing. I recently paired it with a tomato, peach and avocado salad and roasted kale chips. It also goes well with a side of zucchini noodles! 

turkey meatloaf


  • oil spray or aluminum foil for the base of the dish
  • 1 pound lean ground turkey (at least 90% lean)
  • 1 zucchini squash, grated
  • 1 cup instant oatmeal
  • 1/2 cup shiitake mushrooms, chopped
  • 1/4 cup fat-free milk (I used almond milk)
  • 1/4 cup fresh basil, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons worcestershire sauce 
  • 1 egg (or 2 egg whites)
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Kosher salt, to taste 
  • ground black pepper, to taste
  • Ketchup and sriracha to coat the top


1. Preheat the oven to 350°F. Coat a 1-quart loaf pan with oil spray or line with aluminum foil.

turkey meatloaf with kale chips and tomato peach and avocado salad

2. In a large bowl, mix the turkey, zucchini, oatmeal, mushrooms, milk, basil, soy sauce, worcestershire sauce, egg whites, garlic, thyme, and oregano and season with salt and pepper

3. Press the turkey mixture into the loaf pan and cover with aluminum foil. Coat the top with organic ketchup and optional sriracha if you like a bit of spice.

4. Bake 40 minutes. Remove foil and broil for 5 to 10 minutes longer, until the top begins to brown and the center is no longer pink. Serve immediately.