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Thick slices of turkey meatloaf rest on a wooden board, showing a tender, veggie-flecked interior and a rich red ketchup glaze on top. Edges are slightly crisp, and fresh parsley sits blurred in the background for a warm, homemade feel.

High Protein Turkey Meatloaf

Nesting Lane
High Protein Turkey Meatloaf is made with lean ground turkey, breadcrumbs, and simple seasonings for a healthy and hearty dinner recipe.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

Baking Dish
Baking Sheet
Large Nonstick Skillet
Large Bowl
Measuring Spoons
Measuring Cup
Meat Thermometer

Ingredients
 

Instructions
 

  • Preheat the oven to 400°F. Place the oven rack in the center position.
  • Coat a baking dish or baking sheet with cooking spray.
  • Coat a large nonstick skillet with cooking spray and place over medium heat.
  • Add chopped onion and chopped bell pepper to the skillet. Stir occasionally and cook for 5 minutes, until softened.
  • Remove the skillet from heat and let the vegetables cool for 10 minutes.
  • In a large bowl, add ground turkey breast, ground turkey, cooked onion and pepper, ½ cup ketchup, breadcrumbs, egg, mustard, Worcestershire sauce, garlic powder, salt, and pepper.
  • Using clean hands or a spoon, mix everything until fully combined.
  • Place the mixture in a prepared baking dish and form into one loaf, or shape into 8 oval mini loaves about 4 inches long and place on the baking sheet.
  • Spread the remaining ½ cup ketchup evenly on top of the meatloaf or loaves.
  • Bake for 45 minutes if using a baking dish, or 25 minutes for mini loaves, until the internal temperature reaches 165°F.
  • If desired, broil for 1 to 2 minutes at the end to darken the ketchup topping.

Notes

5 WW Points

Tips and Tricks

Use a Thermometer – The center of the meatloaf should reach 165°F to ensure it’s fully cooked.
Let it Rest – After baking, rest the loaf for 5 to 10 minutes before slicing to help it hold together better.
Even Mini Loaves – If making individual loaves, try to shape them the same size so they bake evenly.

Storing and Reheating

Store in the Fridge – Place leftovers in an airtight container and refrigerate for up to 4 days.
Reheat on Stovetop – Place a slice in a skillet with a splash of water. Cover and warm over low heat until heated through.
Freeze for Later – Let the cooked loaf cool completely. Wrap tightly in foil and place in a freezer-safe bag. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 230kcalCarbohydrates: 16gProtein: 27gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 96mgSodium: 502mgPotassium: 466mgFiber: 1gSugar: 8gVitamin A: 727IUVitamin C: 22mgCalcium: 43mgIron: 2mg
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