A vegetable-packed meatloaf the whole family will love! This turkey vegetable meatloaf is grain free and full of flavor… and vegetables! It tastes great as leftovers as well, so it’s the perfect meal prep recipe to make on a Sunday and enjoy on a busy weeknight when life gets crazy.
Turkey Vegetable Meatloaf
Oh happy daaay! A vegetable-packed meatloaf every single person in our family loves! (Well, every single person who is eating solid food, anyway. Rhett, you’ll get to try this one soon enough, I promise.)
We are a meatloaf-loving family in our house. I adore meatloaf for a myriad of reasons. It’s often very easy to make. It tastes delicious as leftovers. (I almost feel like leftovers are better than “fresh” meatloaf, right!?) It’s a protein-packed dinner option that can easily be prepped ahead to enjoy on busy weeknights. I could go on and on but suffice to say, I adore meatloaf. And I especially adore THIS turkey vegetable meatloaf.
The base of this meatloaf is ground turkey but I’ve made it with ground beef and ground chicken as well and every single version turned out absolutely delicious. Turkey is my go-to but feel free to branch out and use whatever ground meat you prefer for this recipe!
While turkey may be the base of this recipe, vegetables are the star of the show… and there are a LOT of them in this meatloaf! And if you happen to be grain-free or gluten-free, this meatloaf checks those boxes, too!
A few notes:
I love topping this meatloaf with ketchup as a “glaze” of sorts but if you prefer more of an Italian turkey meatloaf flare, feel free to swap the ketchup for marinara sauce. And Italian bread crumbs work well in this recipe if you want to add a tablespoon or two to the meatloaf before baking. (This will make the meatloaf no longer gluten-free, however.)
Also, I realize shredding and grating the veggies can be a little annoying/labor intensive, so whenever I make this recipe, I always double the amount of vegetables I shred with my food processor and freeze half to use the next time I make the meatloaf. Works like a charm to cut down on time and Future Julie always appreciates the extra effort!
Instructions
Step 1
Step 2
Step 3
If you happen to give it a try this recipe, I’d love it if you took a moment to leave a review! It helps other people find my recipes and trust them, too!
I hope you love this recipe as much as we do!
Turkey Vegetable Meatloaf Recipe
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Turkey Vegetable Meatloaf
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: dinner, turkey recipes, meatloaf
- Cuisine: American
Description
A vegetable-packed meatloaf the whole family will love! This turkey vegetable meatloaf is grain free and full of flavor… and vegetables!
Ingredients
- 2 teaspoons olive oil
- 2 carrots, grated/shredded
- 1 small zucchini, grated
- 1 small onion, very finely diced
- 1 pound lean ground turkey
- 1 egg
- 2 tablespoons coconut flour
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup + additional 1 tablespoon on top
Instructions
Notes
- You may skip step #2 (sautéing the vegetables) if you do not mind a little crunch to your veggies in the meatloaf. I will often skip it in the interest of saving time but just make sure your carrots and zucchini are very finely grated to prevent chewy clumps of vegetables. The meatloaf is also a little more flavorful if you take the time to cook the vegetables before adding them to the turkey mixture.
- Feel free to swap in other favorite vegetables in place of the zucchini or carrots in this recipe! I’ve used mushrooms and yellow squash as well and thought both were great!
- You can also increase the amount of vegetables in this meatloaf if you want to use more! Just be aware that your meatloaf may crumble and won’t hold together as well if it’s too veggie-packed but if that doesn’t bother you, go to town with those veggies!
Recipe inspired by this fabulous recipe from Peanut Butter Runner.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 7g
- Sodium: 956mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 137mg
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This sounds great. I love Jen’s veggie packed meatloaf from PBR so I’d love to try your version.
I’m just curious what the coconut flour does? I don’t have coconut flour and am wondering its purpose and if I might be able to substitute or leave it out altogether? Thanks! 🙂
I love meatloaf! This looks great!
What is in the yellow bowl in the picture of the separated ingredients. It looks like mustard, but I don’t see mustard in the recipe. Just curious!
It might be the 2 tsp olive oil?
What do you like to use to grate the veggies?
I made this two nights ago and LOVED it. I made no changes other than adding a small handful of chopped mushrooms since we needed to use them up. My husband and I both went back for seconds (and thirds…), and our 15 month old, who has started to pick around his vegetables at dinner time, absolutely devoured this – veggies and all! 🙂 Will definitely be making this on repeat. Thank you for a great go-to dinner!
So so glad you all liked it!!! Thanks for letting me know!
This is by far the best meatloaf! So moist, delicious and healthy! I used the onion and carrots. I forgot a zucchini but had fresh broccoli and chopped some broccoli in my chopper so it was fine. Loved it. Thank you!
This was so good- even my 11 month old gobbled it up! We will be making it again ☺️
So glad to hear it, Sara!! And thanks so much for taking the time to leave a review — I appreciate it a lot and love that your little one enjoyed the meatloaf as well!!
I really loved this. I actually made this and put a small portion of it on a bed of kale, avocado as a salad topper. So good!
This meatloaf was DELISH, but it had a lot of excess moisture and didn’t bind properly so it just crumbled. I put it with mashed potatoes and called it shepherd’s pie LOL. I am absolutely going to try again! I squeezed moisture out of the cooked veggies, so it wasn’t that, but I’m wondering if coconut flour is KEY? I used all purpose. Do you have any suggestions? Thank you! And congrats on the new house!
I used oats instead of coconut flour and it worked!
This was so good! I doubled the recipe just because I had 2 pounds of turkey meat and added lentils and used oats instead of coconut flour and it came out fantastic! I cooked it in a casserole dish as well. Will definitely make again!
Just made this for the first time tonight. It was delicious! I will definitely be adding it to our menu frequently!
Used this as a recipe for meatloaf muffins and it did not disappoint
LOVE that idea!!
Made this tonight and we were so pleased. Absolutely delicious . Served with baked sweet potatoes, and steamed broccoli. Beautiful and tasty! I’ll be keeping this recipe. Thanks!
I made this again tonight and have probably made it at least two dozen times over the past few years. I’ve passed this recipe along to all my family and even included it in a bride-to-be cookbook. I realized I’ve never commented to tell you how much we enjoy it- such a hit!
I am so glad you love it so much, Brit! And I really appreciate you taking the time to leave a rating/review! <3 Thank you!!