This turkey meatloaf is super moist and incredibly delicious. I had no idea how delicious turkey meatloaf could be until I had it recently at my dad’s seniors’ day program, Cedar Cottage. The chef there, George, does an amazing job of making delicious healthy food.
I asked George what he put in his turkey meatloaf to make it so moist and he said that he added a lot of grated vegetables. He uses celery, carrot and onion in his – pretty traditional. I didn’t have any celery on hand, but I did have loads of local zucchini, so I went with that and I have to say that it was a total success.
This turkey meatloaf is so moist and delicious, you’ll want to make this recipe at least once a week. I have included keto and gluten-free variations as well.
Healthy, moist and delicious turkey meatloaf
- 1 lb ground turkey
- 1/2 cup crushed crackers (ritz or saltine) or almond flour
- 1/3 cup milk or non-dairy milk
- 2 cloves of garlic, minced
- 1 egg
- 1 small onion, chopped
- 1 small carrot, grated
- 1 cup grated zucchini
- 1 1/2 tsp salt
- 2 tsp Italian seasoning
- 1 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 cup ketchup or barbeque sauce
Preheat oven to 350 degrees.
Add all of the ingredients to a large bowl and mix until incorporated.
Line a baking sheet with aluminum foil.
Form the turkey mixture into a free-form loaf that's 3 inches high.
Bake the turkey meatloaf for 45 minutes at 350 degrees.
Remove the meatloaf from the oven. Add the topping and spread evenly.
Bake for 15 more minutes or until the center of the meatloaf is 165 degrees.