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.
Enjoy!
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
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Preheat oven to 350 degrees.
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Add all of the ingredients to a large bowl and mix until incorporated.
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Line a baking sheet with aluminum foil.
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Form the turkey mixture into a free-form loaf that's 3 inches high.
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Bake the turkey meatloaf for 45 minutes at 350 degrees.
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Remove the meatloaf from the oven. Add the topping and spread evenly.
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Bake for 15 more minutes or until the center of the meatloaf is 165 degrees.