Can I make these into meatballs?

Yes, see the video below for how I did this! Prepare as directed, but instead of shaping them into a meatloaf shape, scoop and roll them into about 1 1/2-inch meatballs and place them on an aluminum foil-lined baking sheet. Spritz with olive oil (optional, helps with browning) and bake for 20-24 minutes, until meatballs are cooked through and have reached an internal temperature of 165 degrees F.

Can I make this with ground chicken?

Yes! Want to turn this into chicken meatloaf with broccoli and cheddar? Simply swap out the ground turkey for ground chicken. And just like the ground turkey, be careful to not buy the fat-free ground chicken. A little fat is preferred!

Is this recipe for healthy turkey meatloaf gluten-free?

This recipe uses regular bread crumbs but is otherwise gluten-free, so swap the bread crumbs for your favorite gluten-free alternative.

Can I make easy healthy turkey meatloaf into mini meatloaves?

Yes, you can easily turn this into a mini ground turkey meatloaf recipe. Simply roll the meatloaf into tennis ball-sized balls and place into a prepared muffin tin. Lightly flatten, top with cheese, and bake for about 25 minutes, or until the internal temperature of the ground turkey meatloaf recipe reaches 165 degrees F.

Ground Turkey Meatloaf (Easy, Healthy, & Delicious)

Description

Uncover the secret to the perfect ground turkey meatloaf! This easy recipe is juicy, flavorful, and a lighter twist on a classic comfort food.

Ingredients

Units Scale

1/3 cup panko bread crumbs
1/3 cup milk
1/4 cup grated white onion
10 oz. frozen riced broccoli (about 2 cups)
1/3 cup ketchup
1/4 cup yellow mustard
1 egg
2 tsp. seasoning salt
1/2 tsp. black pepper
2 lbs. ground turkey
1 1/2 cups shredded cheddar cheese
extra ketchup for serving (optional)

Instructions

Preheat oven to 375°F.
Prep ingredients:
In a large bowl, stir together bread crumbs and milk and let sit.
Grate onion.
Heat riced broccoli in the microwave until thawed.
In a small bowl, stir together ketchup and mustard for the top of the meatloaf.
To the bread crumbs, add onion, egg, seasoning salt, and black pepper. Stir together until combined. Add turkey, riced broccoli, and shredded cheese and mix together with your hands, just until combined. You don’t want to overwork the meat but you do want all the breadcrumb mixture incorporated.
Shape the mixture into an oblong shape on a parchment paper-lined rimmed baking sheet and spread with ketchup glaze on the top and a bit on the sides. Bake for 45-60 minutes, until the turkey meatloaf reaches an internal temperature of 165 °F.
Let it rest for 5-10 minutes before slicing. (Soak up any excess liquid with a paper towel.)

Notes

Storage: Store leftovers in the refrigerator for up to 4 days or freeze slices for up to 3 months wrapped individually. Reheat turkey and cheese meatloaf in a 350°F oven or in a hot skillet for best results. You can also microwave until hot if you don’t mind microwaved meat!
Ingredient notes: Be sure to use a mix of light and dark ground turkey, NOT 99% fat-free turkey. If you can’t find frozen riced broccoli, you can also use finely chopped spinach that has been thawed and drained well.
Make them meatballs: Prepare as directed, but instead of shaping them into a meatloaf shape, scoop and roll them into about 1 1/2 inch meatballs and place them on an aluminum foil-lined baking sheet. Spritz with olive oil (optional, helps with browning) and bake for 20-24 minutes, until meatballs are cooked through and have reached an internal temperature of 165 °F.
Helpful tools: A meat thermometer ensures perfect doneness, and parchment paper makes cleanup effortless.
Serve with: Mashed potatoes, roasted vegetables, green beans, or a simple salad for a complete comfort meal.