Turkey Meat Loaf

Prep Time

15 minutes

Prep Notes

This is an old family recipe that I adjusted to be healthier.  By adding the whole-grain bread crumbs, spinach and less ketchup, it has a lower calorie density and a higher nutrition density.  That's the way you want most of your food to be!

Cooking Time

55 minutes




2 T. butter or Ghee

1 cup chopped onions

1 cup chopped spinach (optional but good!)

3 cloves garlic (minced or pressed)

1 pkg of lean ground turkey  (1 ¼ pounds)

½ cup fresh whole-wheat bread crumbs (2 slices whole wheatbread/or gluten free bread, without the crusts-chopped in small pieces)

1 egg

½ cup ketchup (organic if possible), divided use

2 tsp Worcestershire sauce (msg free)

½ t. seasoned salt  (Herbamare is good) Some seasoned salts have MSG, so read labels carefully.

½ t. freshly ground pepper


Heat oven to 350

Melt the butter or Ghee in a small skillet over medium heat.  Add the onion and garlic and cook about 5 minutes, stirring occasionally. Add spinach here if using.  Stir a minute or two more just until wilted.  Transfer mixture to a large mixing bowl.

Add the ground turkey, bread crumbs, egg, ¼ cup ketchup, Worcestershire sauce, seasoned salt and ground pepper.  Mix well.  Pack into an 8”x4” loaf pan (spray with some olive oil firs tto prevent sticking).  Spread the remaining ¼ cup ketchup over the top. Bake at 350 for 50-55 minutes, or until loaf reaches 165.  Let stand at room temperature for 5 minutes before serving. 


I like to serve this with a baked sweet or white potato so everything cooks at the same temperature at once.  Some steamed broccoli rounds out this healthy meal and looks nice too!  This makes really good sandwiches the next day on some whole grain bread. 


Prairie Health Companion (The original recipe came from the back of the Jennio turkey label!)