This healthy turkey meatloaf and roasted Brussels sprouts are flavorful and satisfying. Both are large enough to feed a crowd or have leftovers for lunch the next day. The meatloaf is freeform and made with ground turkey, panko, onion, garlic, egg, ketchup, Worcestershire sauce, dijon mustard, thyme, cilantro, salt, and pepper; these ingredients are all combined to create a moist and full-flavored meatloaf.
The Brussels sprouts are coated with extra virgin olive oil and seasoned with salt and pepper before roasting until tender. After roasting, the Brussels sprouts are tossed in olive oil, balsamic vinegar, and a touch of honey; this mixture gives Brussels sprouts a sweet and tangy flavor.
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What is Turkey meatloaf?
Turkey meatloaf is a variation of the traditional meatloaf recipe, where ground turkey is used as the primary protein instead of ground beef or a combination of meats. It is a popular alternative for those seeking a leaner and lighter option. Turkey meatloaf typically includes additional ingredients such as breadcrumbs or oats, onions, garlic, herbs, and spices to enhance flavor and provide moisture.
The mixture is shaped into a loaf and baked until cooked through. The result is a flavorful, tender, and healthier version of the classic meatloaf. Turkey meatloaf can be served as a main dish alongside various sides or as a sandwich filling. It offers a versatile and nutritious option for meatloaf lovers looking for a leaner alternative.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Roasted Brussels Sprouts:
- Brussels sprouts: These are the main ingredient and provide a nutty and slightly sweet flavor when roasted.
- Extra virgin olive oil: Used to coat the Brussels sprouts for roasting, adding flavor and helping them to brown and become crispy.
- Kosher salt: Enhances the natural flavors of Brussels sprouts.
- Black pepper: Adds a touch of heat and depth to the dish.
- Balsamic vinegar: Provides a tangy and slightly sweet flavor that complements the roasted Brussels sprouts.
- Honey: Balances the flavors by adding a touch of sweetness to the dish.
For the BBQ Glaze:
- Ketchup: Forms the base of the glaze, providing a tangy and slightly sweet flavor.
- Light brown sugar: Adds sweetness and helps to create a caramelized effect when the glaze is baked.
- Apple cider vinegar: Provides acidity and tanginess to balance the glaze's sweetness.
- Dijon mustard: Adds a hint of spiciness and tang to the glaze.
For the Turkey Meatloaf:
- Extra virgin olive oil: Used for sautéing the onion, garlic, and pepper mixture, providing flavor and moisture.
- Yellow onion: Adds flavor and aroma to the meatloaf.
- Garlic: Enhances the overall savory taste of the meatloaf.
- Knorr Chicken flavored bouillon or kosher salt: Adds savory flavor to the meatloaf. Adjust the amount according to taste.
- Black pepper: Adds a subtle heat and depth of flavor to the meatloaf.
- Tomato paste: Provides richness and depth of flavor to the meatloaf.
- Fresh thyme: Adds an earthy and aromatic flavor to the meatloaf. Dried thyme can be used as a substitute.
- Worcestershire sauce: Enhances the savory and umami flavors of the meatloaf.
- Dijon mustard: Adds tanginess and depth of flavor to the meatloaf.
- Eggs: Act as a binding agent, helping to hold the meatloaf together.
- Ground turkey: The main protein source for the meatloaf, providing a lean and healthy alternative to traditional beef meatloaf.
- Plain Panko Breadcrumbs: Helps to bind the meatloaf and adds texture.
- Cilantro leaves or Italian Parsley (optional): Used as a garnish for added freshness and flavor.
Tools you'll need
- Measuring cups
- Liquid measuring cup
- Cutting board
- Chef's knife
- Small bowls
- Wooden Spoon
- Whisk
- Baking sheets
- Instant-read thermometer
How to Make Roasted Brussels Sprouts
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°F and set an oven rack in the middle—line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up.
Toss the Brussels sprouts with three tablespoons of extra virgin olive oil and salt and pepper on the prepared baking sheet. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
Meanwhile, combine the remaining tablespoon of oil, the balsamic vinegar, and the honey in a small bowl. Take the roasted Brussels sprouts out of the oven, drizzle them with the balsamic vinegar mixture, and toss them so that they are evenly coated. Taste and adjust seasoning, if necessary.
How to Make Turkey Meatloaf
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F and set an oven rack in the middle—line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up. Heat the olive oil in a medium skillet over medium heat. Add the onion and poblano pepper and cook, occasionally stirring, until softened 10 to 15 minutes.
Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Add the Worcestershire sauce, salt, pepper, dijon mustard, and thyme, and mix well. Allow to cool to room temperature. Meanwhile, whisk to combine the ketchup, brown sugar, cider vinegar, and Dijon mustard in a small bowl. Set aside. Whisk the eggs and ¼ cup of ketchup mixture in a large bowl until well combined.
Add the onion and pepper mixture and the chopped cilantro or parsley and whisk to combine. Add the breadcrumbs and the ground turkey. Using your hands, mix until well combined.
Divide the meatloaf mixture into two equal mounds. Transfer to the prepared baking sheet and shape each mound into a Shape into a 9-by-5-inch oval loaf with your hands. Spread the remaining ketchup mixture over the loaves. Bake for about 45 minutes or until the internal temperature is 165 degrees F. The meatloaf is cooked through.
To prevent the top of the turkey meatloaf from cracking, place a pan of hot water on the rack underneath your meatloaf so the oven is filled with gentler, moist heat. Scrape any fat away from the sides of the loaves, then transfer the turkey meatloaf to a platter. Slice and garnish with cilantro or parsley if desired.
Substitutions
- Ground Turkey: If you prefer, you can substitute ground turkey with ground chicken, lean ground beef, or even ground pork. Adjust the cooking time accordingly, as different meats may have different cooking times.
- Panko Breadcrumbs: If you don't have panko breadcrumbs, you can substitute regular breadcrumbs or crushed crackers.
- Poblano Pepper: If you can't find poblano peppers, you can substitute mild peppers like Anaheim or green bell peppers. Adjust the amount according to your taste preferences.
- Fresh Herbs: You can use dried herbs if you don't have fresh cilantro or thyme. Use about one-third of the amount stated for fresh herbs, as dried herbs are more concentrated in flavor.
- Brussels Sprouts Seasoning: Feel free to customize the seasoning for the roasted Brussels sprouts according to your taste. You can add herbs like rosemary or thyme or sprinkle some Parmesan cheese for flavor.
Variations
Variations for Turkey Meatloaf:
- Veggie Meatloaf: Replace the ground turkey with a combination of cooked and mashed vegetables such as mushrooms, carrots, zucchini, and bell peppers for a vegetarian version of the meatloaf.
- Spicy Meatloaf: Add diced jalapeños or red pepper flakes to the meatloaf mixture for some heat and spice.
- Mediterranean Meatloaf: Mix in chopped sun-dried tomatoes, feta cheese, and fresh herbs like oregano and basil to give the meatloaf a Mediterranean twist.
- BBQ Glazed Meatloaf: Instead of using homemade glaze, brush the meatloaf with your favorite barbecue sauce for a smoky and tangy flavor.
Variations for Roasted Brussels Sprouts:
- Parmesan Brussels Sprouts: After roasting, sprinkle grated Parmesan cheese over the Brussels sprouts and return them to the oven for a few minutes until the cheese is melted and golden.
- Balsamic Glazed Brussels Sprouts: In addition to tossing the roasted sprouts with balsamic vinegar and honey, you can add a splash of soy sauce or maple syrup for a sweet, tangy glaze.
- Bacon Brussels Sprouts: Cook some bacon separately until crispy, crumble it, and toss it with the roasted Brussels sprouts for a smoky and savory flavor.
- Asian-Inspired Brussels Sprouts: Toss the roasted sprouts with soy sauce, sesame oil, minced garlic, and a sprinkle of sesame seeds for an Asian twist.
How to Serve
- Turkey Meatloaf: Allow the meatloaf to cool slightly before slicing it into individual portions. Use a sharp knife to cut through the meatloaf, creating even slices. Arrange the slices on a serving platter or individual plates.
- Roasted Brussels Sprouts: Transfer the roasted Brussels sprouts to a serving dish or a large bowl. Make sure they are evenly coated with the balsamic vinegar mixture. Garnish with additional fresh herbs like parsley or cilantro for added freshness and color.
- Side dishes: Consider serving the meatloaf and Brussels sprouts with additional side dishes to complete the meal. Mashed potatoes, steamed vegetables, or a side salad can complement the flavors and add variety to the plate.
- Sauce or gravy: If desired, you can serve the turkey meatloaf with a side of homemade gravy or a sauce of your choice. A classic gravy made from pan drippings or a tangy tomato-based sauce can enhance the flavors of the meatloaf.
- Garnish: For a final touch, garnish the meatloaf with fresh herbs, such as chopped parsley or cilantro. It adds a pop of color and freshness to the dish.
- Family-style or individual servings: Depending on the occasion and preference, you can present the meal family-style, allowing everyone to help themselves, or plate individual servings for an elegant presentation.
How to Store & Re-Heat
To store: The healthy turkey meatloaf and roasted Brussels sprouts allow them to cool completely. Place any leftover meatloaf in an airtight container or wrap it tightly with plastic wrap and store it in the refrigerator for 3-4 days. Transfer the Brussels sprouts to a separate container and store them in the refrigerator for 3-4 days.
To reheat: Preheat the oven to 350°F (175°C). For the meatloaf, place the slices on a baking sheet, cover with foil to prevent drying, and reheat for approximately 15-20 minutes or until heated. Spread the Brussels sprouts on a baking sheet and roast in the oven for 10-15 minutes until warm and crispy.
Alternatively, you can reheat the sprouts in a skillet over medium heat, stirring occasionally, until heated. Monitor the reheating process closely to avoid overcooking and maintain the flavors and textures of the dishes. Following these guidelines, you can store the leftovers and reheat them to enjoy the healthy turkey meatloaf and roasted Brussels sprouts for another delicious meal.
Make-Ahead
You can follow these steps to make the healthy turkey meatloaf and roasted Brussels sprouts ahead of time. After preparing and cooking the dishes, allow them to cool completely. Once cooled, transfer the meatloaf and Brussels sprouts to separate airtight containers and store them in the refrigerator for up to 2 days. When ready to serve, reheat the meatloaf in the oven at 350°F (175°C) for about 15-20 minutes or until heated.
The Brussels sprouts can be reheated on a baking sheet and roasted in the oven at 350°F (175°C) for 10-15 minutes until warm and crispy. This make-ahead option allows you to prepare the healthy turkey meatloaf and roasted Brussels sprouts in advance, saving time on the day of serving while still enjoying flavorful and satisfying dishes.
How to Freeze
You can follow these steps to freeze the healthy turkey meatloaf and roasted Brussels sprouts. Allow the dishes to cool completely before freezing. Slice the meatloaf into individual portions or leave it whole, depending on your preference. Place the meatloaf slices or the whole meatloaf in a freezer-safe container or wrap them tightly with plastic wrap and aluminum foil. Transfer the Brussels sprouts to a freezer-safe container or airtight freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
Label the containers with the date and place them in the freezer. The meatloaf and Brussels sprouts can be frozen for 2-3 months. When ready to use, thaw them in the refrigerator overnight. To reheat, follow the reheating instructions provided earlier for the meatloaf and Brussels sprouts. Freezing these dishes allows you to have them on hand for future meals, ensuring you can enjoy the healthy turkey meatloaf and roasted Brussels sprouts whenever you desire.
Tips for Making The Best Turkey Meatloaf
- Choose the right ground turkey: Opt for ground turkey with dark and light meat, or use a combination of ground turkey and ground turkey breast. This will help ensure a moist and flavorful meatloaf.
- Add moisture and flavor: Ground turkey can be lean, so it's important to add ingredients that will provide moisture and flavor. Consider using ingredients like diced onions, grated vegetables, or even a small amount of grated cheese. This will help keep the meatloaf moist and prevent it from becoming dry.
- Use breadcrumbs or oats: Adding breadcrumbs or oats to the meatloaf mixture will help bind it together and provide structure. Use panko breadcrumbs, regular breadcrumbs, or even oats if you prefer a healthier option.
- Don't overmix: When combining the ingredients, avoid overmix the meatloaf mixture. Overmixing can result in dense and tough meatloaf. Mix the ingredients until combined, and avoid compacting the mixture too much.
- Let it rest: Allow the meatloaf to rest for a few minutes before slicing. This will help the flavors settle and make it easier to slice without falling apart.
- Add a glaze or topping: Consider adding a flavorful glaze or topping to the meatloaf. Mixing ketchup, brown sugar, and mustard can create a delicious and tangy glaze. Brush the glaze on the meatloaf before baking to add flavor and moisture.
- Use a meat thermometer: To ensure the turkey meatloaf is cooked to the right temperature, use a meat thermometer. Insert the thermometer into the center of the meatloaf, and it should register 165°F (74°C) to ensure it is fully cooked and safe to eat.
FAQ
What temperature do you cook turkey meatloaf at?
The recommended cooking temperature for turkey meatloaf is 350 degrees Fahrenheit. A thermometer is recommended to ensure that the center of the meatloaf reaches a temperature of 165 degrees Fahrenheit, which is the recommended temperature for poultry.
Why does my turkey meatloaf fall apart?
There are a few potential reasons why your turkey meatloaf might fall apart. One possibility is that you didn't mix the ingredients well enough, resulting in a loaf that is not cohesive. Another possibility is that you didn't use enough binding ingredients, such as eggs or bread crumbs, which can help keep the meatloaf together.
How do you keep turkey meatloaf moist?
There are a few ways to keep turkey meatloaf moist. One way is to add moisture to the mixture, such as eggs, milk, chicken broth, wine, bread crumbs, or oatmeal. Add BBQ sauce or vegetables, such as grated zucchini, to the mixture to keep it juicy.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use gluten-free breadcrumbs instead of plain Panko breadcrumbs, and ensure that the other ingredients you use (such as Worcestershire sauce) are also gluten-free.
My meatloaf is taking longer to cook. What should I do?
Cooking times can vary depending on your oven and the thickness of the meatloaf. If it's taking longer, continue cooking until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness.
What can I do if the meatloaf is too wet and doesn't hold its shape?
If the meatloaf mixture is too wet, add more breadcrumbs to absorb the excess moisture until it reaches the desired consistency for shaping.
Related Recipes
Recipe
Easy Turkey Meatloaf
Tools
Ingredients
For the Roasted Brussels Sprouts:
- 2 pounds Brussels sprouts , halved, stems and ragged outer leaves removed
- 4 tablespoons extra virgin olive oil , divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
BBQ Glaze:
- ⅔ cup ketchup
- 3 tablespoons light brown sugar , packed
- 1-½ tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
For Meatloaf:
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion , finely minced
- 4 cloves garlic , finely minced
- 1-½ teaspoons Knorr Chicken flavored bouillon or kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste or paprika
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1-½ tablespoons Worcestershire sauce
- 1-½ tablespoons Dijon mustard
- 2 large eggs
- 1.36 kg (3 pounds) ground turkey (93/7)
- ¾ cup Plain Panko Breadcrumbs
- ¼ cup cilantro leaves or Italian Parsley , finely chopped (optional)
Instructions
For the Roasted Brussels Sprouts:
- Preheat the oven to 425°F and set an oven rack in the middle position. Line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up if desired.
- On the prepared baking sheet, toss the Brussels sprouts with three tablespoons of extra virgin olive oil and salt and pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Meanwhile, combine the remaining tablespoon of oil, the balsamic vinegar, and the honey in a small bowl. Take the roasted Brussels sprouts out of the oven, drizzle them with the balsamic vinegar mixture, and toss them so that they are evenly coated.Taste and adjust seasoning, if necessary.
For the Turkey Meatloaf:
- Preheat the oven to 350°F and set an oven rack in the middle position. Line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up if desired.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and poblano pepper and cook, occasionally stirring, until softened, 10 to 15 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Add the Worcestershire sauce, chicken flavored bouillon, pepper, dijon mustard, and thyme, and mix well. Allow to cool to room temperature.
- Meanwhile, whisk to combine the ketchup, brown sugar, cider vinegar, and Dijon mustard in a small bowl. Set aside.
- Whisk the eggs and ¼ cup of ketchup mixture in a large bowl until well combined. Add the onion and pepper mixture and the chopped cilantro or parsley and whisk to combine. Add the breadcrumbs and the ground turkey. Using your hands, mix until well combined.
- Divide the meatloaf mixture into two equal mounds. Transfer to the prepared baking sheet and shape each mound into a Shape into a 9-by-5-inch oval loaf with your hands. Spread the remaining kepchup mixture over the loaves. Bake for about 45 minutes or until the internal temperature is 165 degrees F. and the meatloaf is cooked through.
- To prevent the top of the meatloaf from cracking, place a pan of hot water on the rack underneath your meatloaf, so the oven is filled with gentler, moist heat. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with cilantro or parsley if desired.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.