A lighter version of regular meat loaf, using lean ground turkey. Today I am sharing with you another family favorite main dish meal. And this recipe is firefighter and firehouse approved! This is a great one-bowl to one-baking-dish meal that is simple to throw together.
I used ground turkey for my meatloaf, but feel free to use any lean ground beef, ground chicken breast or ground turkey breast depending on how healthy you want it 🙂 Now gather your ingredients and lets getting chopping and cooking!
Once you get your meatloaf all mixed up, you are going to put the mixture in a loaf pan and bake up!
Easy Turkey MeatloafPrint Recipe
- 1-1/2 pounds ground turkey
- 1 egg
- 1 cup bread crumbs (I used Italian Style for extra flavor)
- 1 teaspoon salt
- 3/4 teaspoon garlic pepper seasoning (or Italian seasoning)
- 1/2 cup milk (I used fat free)
- 1/3 cup steak sauce, divided (read full instructions below)
- 1 cup finely diced yellow or white onion
- 1/2 cup finely diced green bell pepper
Preheat oven to 350-degrees. Line a 9x5-inch loaf pan with parchment paper and spray bottom and sides with baking spray. Set aside.
In a large mixing bowl, add the ground turkey, egg, bread crumbs, salt, seasoning, milk, 3 tablespoons steak sauce (I measured out the 1/3 cup of steak sauce and then just used a tablespoon measuring spoon to scoop out the 3 tablespoons to add to the meatloaf mixture--the remaining steak sauce will go on top before baking), finely diced onion and finely diced green bell pepper.
Use your hands to mix all the ingredients together (or a spoon if you aren't into getting your hands "dirty"). Once all ingredients are thoroughly mixed and combined, dump the mixture into the prepared loaf pan. Smooth mixture out so that it is evenly distributed in the pan. Sprinkle the top with additional garlic pepper seasoning (optional). Spoon the remaining steak sauce on top of the meatloaf and spread evenly to cover the top of the meatloaf with sauce.
Bake meatloaf in 350-degree oven for 60-minutes, or until a meat thermometer reaches 165-degrees when inserted into the middle of the meatloaf.
Remove meatloaf from the oven and let set for 5-minutes. Use the parchment paper to remove the meatloaf from the pan, but be careful of the liquid (meat juice and grease) that are at the bottom of the meatloaf. Drain the liquid from the meatloaf before transferring the meatloaf to a serving plate to cut into desired sized slices. Serve warm.
Store leftover meatloaf in an airtight container in the refrigerator for up to four days.
Pair this meatloaf with steamed broccoli or green beans, or a fresh salad and mashed potatoes (I use THIS KIND….don’t judge!). But before making this meatloaf, make a batch of my Corny Cornbread! It’s from a mix and simple to make. Corny Cornbread goes perfect with meatloaf.
I didn’t grow up eating meatloaf, so when I made this for the family for the first time several years ago, I was surprised at how much everyone loved it!
PS- I linked this recipe up at Meal Plan Monday!