Turkey Meatloaf

This Turkey Meatloaf is Weight-Watchers friendly with a few simple modifications.

Easy Turkey Meatloaf recipe from RecipeGirl.com

I do enjoy a good meatloaf.  But it’s tough to share with all of you because meatloaf is very hard to make pretty.  It’s just not a nice food to look at!

So I made it as pretty as I could.  And I hope that does it a little bit of justice… because this turkey meatloaf is quite delicious!

Easy Turkey Meatloaf recipe from RecipeGirl.com

In this recipe, I use 93% lean turkey.  If you try to use the 99% lean turkey, I fear that it will come out much too dry and inedible. With just a little bit of fat added in there, it’s perfect for imparting moisture and flavor into the meatloaf.

There’s a delicious mix of carrots and very finely chopped mushrooms in this meatloaf.  The mushrooms help keep the meatloaf very tender too.

Easy Turkey Meatloaf recipe from RecipeGirl.com

A sweet spread of sweet barbecue sauce on top of the meatloaf finishes it off quite nicely.  You won’t miss the beef in this meatloaf at all!

Note:  If you are on the Weight Watchers program, here are the modifications you should make: use a one-point bread to make the breadcrumbs and use sugar-free barbecue sauce.

Yield: 6 servings

Prep Time: 35 minutes

Cook Time: 1 hour and 15 minutes

Turkey Meatloaf


  • 1 1/2 cups finely chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon olive oil
  • 1 medium carrot, peeled & cut into 1/8-inch dice
  • 3/4 pound cremini mushrooms, trimmed & very finely chopped in food processor
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 1/2 teaspoons worcestershire sauce
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup + 1 tablespoon barbecue sauce, divided
  • 1 cup fine fresh bread crumbs (from 2 slices firm white bread)
  • 1/3 cup skim milk
  • 2 large eggs, lightly beaten
  • 1 1/4 pounds 93% lean ground turkey


  1. Preheat oven to 400°F.
  2. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in worcestershire sauce, parsley, and 3 tablespoons barbecue sauce, then transfer vegetables to a large bowl and cool.
  3. Stir together bread crumbs and milk in a small bowl and let stand for 5 minutes. Stir in egg and egg white, then add to vegetables. 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 9x5-inch oval loaf in a lightly oiled 13x9-inch by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons barbecue sauce. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F., 50 to 55 minutes.
  5. Let meatloaf stand 5 minutes before serving.
  • Nutritional Information- Per Serving (meatloaf divided into 6 equal portions): Calories 246, Calories from Fat 44, Total Fat 5g, Sat Fat 1.25g, Cholesterol 77mg, Sodium 1632g, Potassium 689mg, Carbohydrates 27.25g, Dietary Fiber 3g, Sugar 9.5g, Net Carbs 24g, Protein 23g
  • Weight Watchers SmartPoints per serving: 4 with the following modifications: use sugar-free barbecue sauce and use thin, light bread (I like Dave's Killer Thin-Slice bread)
SOURCE: RecipeGirl.com

Here are a few more recipes for meatloaf you might enjoy:

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