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Healthy Turkey Meatloaf with Oats: An Easy, Perfect Weeknight Dinner

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This healthy turkey meatloaf with oats is a forgiving and foolproof recipe that delivers a juicy, flavorful loaf every time. Made with simple ingredients, it’s perfect for weeknight dinners, potlucks, or impressing guests without the stress.

Ingredients

Scale
  • 2 lbs (900g) lean ground turkey (93/7 is ideal)
  • 1 cup (80g) old-fashioned rolled oats
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 large eggs, lightly beaten
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup (120ml) ketchup (for glaze)
  • 2 tablespoons brown sugar (packed, for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your loaf pan with parchment paper, leaving some overhang on the sides.
  2. Finely dice the onion. You want pieces about the size of a pea.
  3. In a small bowl, whisk together the eggs, chicken broth, 1/4 cup ketchup, Worcestershire sauce, and Dijon mustard. Set aside.
  4. In a large mixing bowl, combine the oats, garlic powder, onion powder, smoked paprika, thyme, pepper, and salt. Stir to distribute the spices.
  5. Add the ground turkey and diced onion to the bowl with the oat mixture. Pour the wet ingredients over the top. Use your hands to mix everything together gently until no streaks of raw turkey remain (about 30 seconds). Do not overmix.
  6. Transfer the mixture to the prepared loaf pan. Press it in gently, ensuring there are no air pockets. Slightly dome the center.
  7. In a small bowl, whisk together the 1/2 cup ketchup, brown sugar, apple cider vinegar, and 1 teaspoon Worcestershire sauce for the glaze. Spread about half of the glaze over the top of the meatloaf, saving the rest for later.
  8. Place the loaf pan on a baking sheet and bake for 45 minutes. Remove from the oven, spread the remaining glaze on top, and return to the oven for another 15-20 minutes, until the internal temperature reaches 160°F (71°C).
  9. Let the meatloaf rest in the pan for 10-15 minutes before slicing. Use the parchment paper to lift it out, transfer to a cutting board, and slice into 1-inch thick pieces.

Notes

Use 93/7 ground turkey for best moisture. Do not use instant oats. Let meatloaf rest before slicing to retain juices. For gluten-free, use certified gluten-free oats. Can be assembled up to 24 hours in advance.

Nutrition

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