Turkey Meatloaf (1)


Turkey Meatloaf

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Bun topped with lettuce leaf, two slices of meatloaf and garnished with ketchup

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Recipe Data


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    Servings and Ingredients

    Serves 5
    1 ½ c. finely chopped onion
    1 tbsp. minced garlic
    1 tsp. Hy-Vee Select olive oil
    1 medium carrot, peeled and diced
    1 tsp. Hy-Vee salt, divided
    ½ tsp. Hy-Vee black pepper, divided
    1 ½ tsp. Hy-Vee Worcestershire sauce
    5 tbsp. Hy-Vee ketchup, divided
    1 c. Hy-Vee plain bread crumbs
    ⅓ c. Hy-Vee 1% milk
    1 whole large egg, lightly beaten
    1 large egg white, lightly beaten
    1 ¼ lbs. ground turkey


    1. Preheat oven to 400 degrees.
    2. Cook onion and garlic in oil in a 12-inch nonstick skillet over medium heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, 10 to 15 minutes. Stir in Worcestershire sauce and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
    3. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetable mixture. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
    4. Form into a 9-by 5-inch oval loaf in a lightly oiled 9-by-13-by2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170 degrees, about 50 to 55 minutes. Let meatloaf stand 5 minutes before serving.

    Nutrition facts


    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 120mg
    • Sodium: 1120mg
    • Total Carbohydrates: 28g
    • Protein: 29g

    Daily Values

    Vitamin A 45%
    Vitamin C 8%
    Iron 20%
    Calcium 10%

    Recipe Source:

    Hy-Vee weekly ad from the week of January 25, 2012.