By Wendy
An American classic, the meatloaf has been around for a long time. But this healthy meatloaf recipe made with ground turkey and lots of veggies makes it a much better meal for you and your family.
Each 1 slice serving is loaded with nutrition, and packs in a lot of protein, fiber, and veggies. Serve it with a salad, soup, and some roasted veggies for a fabulous low Points meal.
This is one of my go-to meals to cook whenever my son decides to not eat any veggies – and he loves it!
So if you are looking for a good, low calorie meatloaf dish to add to your repertoire of staple Weight Watchers dinner recipes, this Vegetable and Turkey Meatloaf is definitely one to consider.
VEGETABLE AND TURKEY MEATLOAF RECIPE
A deliciously low calorie meatloaf that will makes a great weeknight dinner idea, this Vegetable and Turkey Meatloaf Recipe is not only tasty, but quite healthy too. Made with ground turkey instead of beef, and loaded with veggies, this traditional American meal gets a healthy makeover.
3.92 from 47 votes
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Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Servings 6 servings
Calories 212 kcal
Ingredients
- 1 ¼ lb ground turkey breast
- 1 medium yellow onion - (diced)
- 1 large zucchini - (shredded)
- 1 large celery stalk - (finely chopped)
- 3 medium carrots - (shredded)
- 1 red bell pepper - (finely chopped)
- ½ lb mushrooms - (chopped)
- 4 garlic cloves - (minced)
- ¾ cup old fashioned rolled oats
- ½ cup unsweetened applesauce
- 2 tbsp tomato paste
- ¼ cup fresh parsley - (finely chopped)
- 1 egg
- ½ tsp paprika
- 1 tsp salt
- 1 tsp black pepper
Instructions
Preheat the oven to 350 degrees. Line a loaf sized baking pan with foil.
Spray a nonstick skillet with non fat cooking spray. Saute the onion until softened – about 3-5 minutes. Add in the carrots, celery, and bell pepper, and cook for another 3-5 minutes to soften the veggies. Add in the zucchini, mushrooms and garlic and saute about 3 more minutes.
In a large bowl, combine the ground turkey, oats, parsley, egg substitute, applesauce, tomato paste, paprika, salt and pepper. Fold in the veggies.
Empty the mixture into your baking pan, and shape mixture into a loaf form with your hands.
Bake until browned and meat inside is thoroughly cooked – about 1 hour.
Remove from oven and let stand about 10-15 minutes. Cut into 6 equally sized slices.
Notes
The entire recipe makes 6 servings
The serving size is 1 slice of meatloaf
Nutrition
Calories: 212 kcal (11%)Carbohydrates: 17.5 g (6%)Protein: 32.7 g (65%)Fat: 2.5 g (4%)Saturated Fat: 0.3 g (2%)Cholesterol: 97 mg (32%)Sodium: 499 mg (22%)Potassium: 578 mg (17%)Fiber: 3.8 g (16%)Sugar: 7.9 g (9%)Calcium: 40 mg (4%)Iron: 2.3 mg (13%)
Tried this recipe?Let me know how it was!
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26 Comments
Belinda5 years agoReply
I made this recipe and I’ve got to say this was the best meatloaf I’ve ever tried. Didn’t add applesauce So the consistency was great. I made enough to last my family 3 days ? because they loved it. One thing though, use parchment paper instead of foil paper for easy release.
Great healthy recipe with a lot of flavor ??Sylvia4 years agoReply
When you sauté the vegetables in a pan most of the the liquids are released from the vegetables. Remove them from the pan with a slotted spoon and add them to the turkey mix. Leave all the fluid in the pan.
Rose6 years agoReply
I have made the vegetable & turkey quite a few times in the last couple of years. My husband likes it because it is a meatloaf that is on the softer side and never stiff. I don’t use the mushrooms since we are not fond of them. Mine has never come out watery. To solve the problem, try wringing out the zucchini in cheesecloth to remove most of the water content but not all.
Flo6 years agoReply
Just made the meatloaf, it did not stay together. A little watery. The flavor was delicious.
Anna8 years agoReply
Just tried this recipe, in the oven as I write this. A lot of work, sounds very good, looking pretty watery… wish me luck!
amy8 years agoReply
This is now a family favorite. Even with the mushrooms. ;)
Anna9 years agoReply
Just made it and it was great! I omitted the zucchini based on the watery comments and added more salt, pepper and paprika.
Holly10 years agoReply
I love this recipe, it’s so easy and delicious !!! I do weight watchers and with the nutritional facts you gave it’s 1 point per serving which is amazing !!!
Jane10 years agoReply
I used an extra egg to bind it and used smoked paprika. Did not have any zucchini so did not have a watery problem. Yes, use a food processed for veggies. It takes most of the work away. As with most meatloaf it was even better the next day. An amazing amount of veggies in it
Julia DeLeeuw11 years agoReply
I just made this and am waiting to pull it out of the oven. Im excited! Thanks for the recipe
Jackie 195511 years agoReply
Excellent recipe made it twice . I split into 2 and with the other half I made bugers.
Judy12 years agoReply
This dish was an awful lot of work and not worth all the effort. blah
Melissa_7612 years agoReply
I tried this today for the first time and I don’t know what I did wrong but it is just so moist and wet that it is like mush. I even baked it for an hour and a half.
I will try it again sometime but maybe reduce the amount of zucchini, since that has a lot of water content.
Mary12 years agoReply
This is such a great recipe, I’ve made it three times already and my husband who swore he hated ground turkey loves it! I used a can of mild rotel the first time because I had no tomato paste and I use it everytime now! I also put all veggies in food processor and its amazing how many you get in the meatloaf when you cut them up that small. Thank you for this great recipe!
Michael12 years agoReply
Ingredients
2 lbs ground sirloin (or 1lb bison & 1lb sirloin)
1 1/2 cup Panko bread crumbs
2 cups fresh mushrooms
1 small yellow bell pepper
1/2 small green bell pepper
1 bunch green onions
2 medium eggs
1 tbls smoke
2 tbls salt
1 tbls pepper
2 cloves garlic (minced)
5 fresh basil leaves (chopped)
1 can crushed tomatoes -garlic
Catsup (to top later)
Directions
Mix ingredients.
Put onto a glass dish and form into loaf shape.
Top with catsup (not thick but fully covered)
Drain can of crushed tomatoes and cover the glass bottom.
Cook at 375 uncovered for 1 hr.
You know its ready when the catsup is a deep brown.
Remove from oven and let sit for 10 minutes.Try that one and let me know what you think! I'll cook your's this weekend!
The panko adds another level to it. Hope you enjoy!
~MNoelle12 years agoReply
love this recipe. Any idea what the points difference would be with lean ground pork or chicken?
bezonline12 years agoReply
Looks and sounds delish. What a good idea to use muffin tins for the meatloaf. Individual portions and each one looking great. Thank you!
Pam13 years agoReply
Tried it and loved it – great recipe!
Heather13 years agoReply
I was able to get three little boys to eat this and love it! I love hiding veggies from them :) I thought it was pretty good as well!
Carolynn13 years agoReply
Can't wait to try this! Thanks for the recipe :)
amanda13 years agoReply
I used three small zuchinis instead of a large one and all the rest of the veggies the reciepe called for…. it was a huge loaf, filled most of my 13X9 baking pan. Huge servings, next time I will use less veggies, but it still was really good. Right before it was done I drizzled a little worchestershire sauce over it….I will defintely make this again.
stacie13 years agoReply
This is cooking in the oven as I type. Looks like it will be delicious and healthy! Thanks!!!!!
Rose13 years agoReply
Only thing, next time I will use bigger muffin tins with foil liners (and allow for a bit of free space on top) or disposable aluminum foil tins – just to make clean up easier! The paper liners didn't work well – stuck to the pan. Yes, I left the veggies chunky, but I would assume you could process them smaller to make them less conspicuous for children. The recipe is really very good!!!! Your site is awesome. I am new to WW and the PP system and I love your site. Thank you for taking the time to post all these wonderful recipes. Can't wait to try more.
Rose13 years agoReply
Lined muffin tins with paper liners. Made enough for 12 (regular size) meatloaf muffins plus one mini loaf. In the oven now!
LaaLoosh13 years agoReply
What a GREAT idea!!! Perfect for kids! Thanks for sharing…I love this!
Morgan L.13 years agoReply
Omg , yayyyy this really helped me with my project !!!!
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