Turkey Meatloaf

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Turkey meatloaf with low carb cauliflower rice pilaf. This meal prep recipe is perfect clean eating without sacrificing flavor.

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turkey meatloaf

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This turkey meatloaf is the ultimate clean eating comfort food. Ground turkey thigh combined with loads of veggies and topped with a ketchup and maple syrup glaze.

In the Facebook video for this recipe, I paired this meatloaf with cheesy cauliflower mash.

How To Make Turkey Meatloaf

To make turkey meatloaf, you will need ground turkey thigh, lots of veggies, and no added sugar ketchup.

Add the onions, carrots, celery, and peppers to a large pan along with some salt and pepper. Cook for a few minutes then add some minced garlic.

While the veggies are cooking mix the turkey thigh in a large bowl with an egg, tamari, and some ketchup. The ketchup will add some much needed moisture and flavor to the meatloaf.

Combine the turkey mixture with cooked veggies and pack into a meatloaf tin.

Make the glaze by combining ketchup with maple syrup and spoon over the top of the meatloaf. Bake for about 1 hour, or until the internal temperature is 160F.

Allow the meatloaf to cool for 20 minutes then serve and enjoy!

Make sure to try my other comfort food recipes:

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turkey meatloaf

Turkey Meatloaf & Cauliflower Rice Pilaf

Course: Main Course
Cuisine: American
Keyword: ground turkey, meatloaf
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 5 meals
Author: Bobby Parrish

Juicy ground turkey meatloaf loaded with veggies and topped with a sweet ketchup glaze.

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Ingredients

For the Meatloaf:

  • 2 pounds dark ground turkey meat
  • ½ a large onion chopped
  • 2 stalks of celery diced
  • 2 medium size carrots diced
  • 1 red bell pepper diced
  • 1 teaspoon dried thyme
  • 3 cloves of garlic minced
  • 1 egg
  • 1 tablespoon tamari soy sauce
  • 1/2 cup plus 3 tablespoons of ketchup
  • 1.5 tablespoons maple syrup
  • Olive oil
  • Kosher salt & black pepper

For the cauliflower rice:

  • 1 medium size head of cauliflower
  • ½ an onion chopped
  • 1 cup of cremini or baby bella mushrooms sliced
  • ½ pound asparagus sliced
  • 1 medium size yellow squash chopped
  • ½ teaspoon dried thyme
  • 2 cloves of garlic minced
  • Zest of 1 lemon
  • 2 teaspoons fresh chives finely sliced
  • 2 teaspoons fresh Italian parsley chopped
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper

Instructions

  1. For the meatloaf, preheat oven to 350F degrees . Preheat a large pan over medium heat with 2 teaspoons of olive oil for 2 minutes. Add the onions, celery, carrots, red peppers, dried thyme, ½ teaspoon salt, and a couple crack of black pepper. Cook for 8 minutes, stirring a few times. Add the minced garlic and cook for another 6 minutes or until all the veggies has shrunken down. Check for seasoning, you will most likely need to add a little more salt. Set the pan aside and allow to cool for 5-10 minutes. Meanwhile, in a large bowl, add the ground turkey, egg, tamari, 3 tablespoons of ketchup, 1 teaspoon salt, and a few cracks of pepper. Add the veggie mixture and mix very well using your hands.

  2. Pour the turkey mixture into a meatloaf pan, pack it well, and set aside. Make the ketchup glaze by combing the remaining ½ cup ketchup and maple syrup in a small bowl, mix well. Spoon enough glaze over the top of the meatloaf to cover it well, save any leftover glaze for later. Place the loaf pan on a sheet tray and bake for roughly 45 minutes, or until the internal temperature in the middle of the loaf is 160F degrees.

  3. Meanwhile, make the cauliflower rice pilaf by cutting the head of cauliflower into 4 smaller pieces and grating it on the largest part of a box grater, trying not to great too much of the stalk, set aside. Pre-heat a large pan over medium heat with 2 teaspoons of olive oil for 2 minutes. Add the onions, mushrooms, asparagus, squash, dried thyme, ½ teaspoon salt, and few cracks of pepper. Cook for 10 minutes, stirring a few times. Add the garlic and cook another 3 minutes. Add the grated cauliflower along with ¼ teaspoon of salt, mix well, and place a lid or a sheet tray over the top of the pan and let it steam for 3-4 minutes. Make sure not to overcook the cauliflower rice as it will get mushy, you want it to still have some texture to it. After 3 minutes, check for doneness. If it’s done, turn the heat off and add the lemon zest, parsley, chives, and check for seasoning. You may need a little more salt or a squeeze of lemon juice. Mix well and set aside.
  4. Once the meatloaf is done, allow it to cool for 20 minutes before you cut it, otherwise it will fall apart. The meatloaf and cauliflower rice pilaf will keep in the fridge for 5 days, or can be frozen. When reheating, I like to take the lid off, cover the container with tin foil, and place in a 400 F for 10-15 minutes. If you are using a microwave, take the lid off, cover the container with a wet paper towel, this will keep the food moist. Enjoy!

Recipe Notes

Macros:
308 calories per meal
6.4 grams of fat per meal
23 grams of carbs per meal
36.8 grams of protein per meal
5 grams of fiber per meal

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4 thoughts on “Turkey Meatloaf”

  2. Hallie

    I really enjoyed this recipe! Delicious and filling plus low calorie. I was shocked at how good it was. My only complaint is how long the prep took. It took me at least an hour chopping all those veggies by hand. I need to invest in a food processor lol

    Reply

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