When I was younger, we had meatloaf at least every other week. My dad was a real meat and potatoes kinda guy, and meatloaf was a meal that my sisters and I could put together after school before my parents were home from work.
Come to think of it, meatloaf was probably the first thing I ever learned to cook. And the first thing I successfully cooked until college.
I vaguely remember the Healthy Turkey Meatloaf recipe my dad would give step by step over the phone. A pound or so of ground beef, one egg, salt and pepper….and roughly a whole sleeve of saltines. Some ketchup, maybe another egg…I just know the end result wasn’t quite as healthy as the recipe I’m about to give you today.
I’ve learned that meatloaf wasn’t only a favorite in my family. Kyle is a big fan of meatloaf. Which is great, because it’s easy to make! This is the best meatloaf recipe I’ve ever eaten. Full of flavor and delicious!
Make it Paleo: Use flax meal instead of breadcrumbsPrint
I vaguely remember the Healthy Turkey Meatloaf recipe my dad would give step by step over the phone.
- 1 pound ground turkey (93/7)
- ½ cup chopped red onion
- 1 cup panko breadcrumbs (for Paleo, use flax meal)
- ½ tablespoon of Savory All-Purpose Seasoning mix by McCormick
- ½ teaspoon thyme
- 1 egg
- 3 tablespoons pureed tomatoes (from diced canned tomatoes will do)
- 4 teaspoons spicy brown mustard
- ¼ teaspoon salt
- 1 egg white
- Preheat oven to 400 degrees.
- Place panko breadcrumbs and savory seasoning mix into magic bullet (or food processor) and blend together until panko is more finely ground. Mix in with ground turkey in a medium-sized bowl.
- Chop red onion, and place in magic bullet to puree. Add and mix into ground turkey.
- Add thyme, 2 tablespoons pureed tomato, mustard, salt, and egg to turkey. Season with generous shakes of pepper. Mix together.
- Place meatloaf into a 9 x 5 non-stick bread pan or desired dish.
- Mix the egg white and one tablespoon of pureed tomato together, and spoon over the top of the loaf. Place in oven. Bake for 1 hour and 15 minutes, until internal temperature of meatloaf is 180 degrees. I suggest checking after 1 hour, then checking every 5 to 10 minutes until it reaches 180.
1 serving is 6 Weight Watchers points.
- Category: Dinner
- Serving Size: ¼ loaf
- Calories: 255
- Sugar: 2.5
- Sodium: 332
- Fat: 9.6
- Saturated Fat: 2.9
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15.3
- Fiber: 1
- Protein: 26.3
- Cholesterol: 126
You can make a lower sodium version of this meatloaf by skipping the 1/4 teaspoon of salt. That would give you 187.8 mg sodium.
You can also spice up the regular meatloaf recipe with this Mexican version!
MEATLOAF – YES OR NO? WAS IT A COMMON DINNER DISH FOR YOU GROWING UP?