This herbed turkey meatloaf combines lean ground turkey with fresh herbs for a moist, flavorful dish.
Roasted root vegetables complement the meatloaf, adding sweetness and earthy notes.
This recipe is straightforward, ideal for a comforting weekday dinner with balanced nutrition.
Why You’ll Love This Recipe
- Lean ground turkey keeps the meatloaf lighter without sacrificing protein content.
- Fresh herbs infuse the meatloaf with bright flavors, enhancing the turkey's mild taste.
- Roasting root vegetables brings out their natural sweetness and adds a colorful, nutritious side.
Herbed Turkey Meatloaf with Roasted Root Vegetables
A healthy and flavorful herbed turkey meatloaf paired with roasted carrots, parsnips, and potatoes for a wholesome meal.
- Prep time
- 20 minutes
- Cook time
- 55 minutes
- Servings
- 6
- Yield
- 1 loaf meatloaf and about 4 cups roasted vegetables
Ingredients
- 1 1/2 pounds (680 g) ground turkey
- 1 cup (90 g) finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup (60 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh thyme leaves
- 1/4 cup (30 g) fresh basil, chopped
- 1/2 cup (50 g) breadcrumbs
- 1/2 cup (120 ml) unsweetened milk
- 1 large egg
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2.5 g) black pepper
- 1/2 teaspoon (1 g) smoked paprika
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 3 medium potatoes (yellow or red), cut into 1-inch pieces
- 2 tablespoons (30 ml) olive oil
- Salt and pepper to taste for vegetables
Instructions
- Prepare the meatloaf mixture Preheat your oven to 375°F (190°C). In a large bowl, combine the ground turkey, chopped onion, minced garlic, parsley, thyme, basil, breadcrumbs, milk, egg, Worcestershire sauce, salt, black pepper, and smoked paprika. Mix gently until all ingredients are evenly incorporated.
- Form and bake the meatloaf Transfer the meat mixture to a loaf pan or shape into a loaf on a rimmed baking sheet lined with parchment paper. Bake uncovered for 45 minutes.
- Prepare the roasted vegetables While the meatloaf bakes, toss carrots, parsnips, and potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables Place the vegetables in the oven alongside the meatloaf during the last 30 minutes of baking, tossing once halfway through.
- Check doneness and rest Ensure the meatloaf has reached an internal temperature of 165°F (74°C) measured with a meat thermometer. Remove meatloaf and vegetables from the oven. Let the meatloaf rest for 10 minutes before slicing.
Helpful Tips
- Use fresh herbs for the best flavor; dried herbs would change the texture and intensity.
- Measure the internal temperature with an instant-read thermometer to ensure food safety.
- Allow the meatloaf to rest so juices redistribute, keeping it moist when sliced.
- Gluten-free breadcrumbs can be used to make the dish gluten-free if desired.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat thoroughly to 165°F (74°C) before serving.
Do not freeze meatloaf with vegetables together as texture may suffer; freeze meatloaf separately and roasted vegetables separately if desired.
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture ahead and refrigerate it overnight before baking for convenience.
What can I substitute for Worcestershire sauce?
You can substitute soy sauce or tamari (for gluten-free) as an alternative to Worcestershire sauce.
Is ground turkey a healthy option for meatloaf?
Ground turkey is lean and provides good protein with less saturated fat compared to ground beef, making it a healthier option.
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