Ingredients
- 2 pounds ground turkey 93/7 lean
- ½ cup quick oats
- ¼ cup whole milk or heavy cream
- 2 large eggs
- 2 tablespoons parsley fresh, chopped or 2 teaspoons dried parsley
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon dried minced onion or 1 teaspoon onion powder
- Ketchup for serving (optional)
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method
- Preheat the oven to 375°F. Lightly grease a 9.5 x 5 inch loaf pan.
- In a large mixing bowl, combine the ground turkey, quick oats, milk, eggs, parsley, Worcestershire sauce, salt, pepper, garlic powder, and dried minced onion.
- Mix gently with clean hands or a wooden spoon until just combined. Do not overmix — overmixed turkey gets dense.
- Transfer the mixture to the prepared loaf pan and shape into an even loaf.
- Bake at 375°F for 45 to 55 minutes, or until the internal temperature reaches 165°F at the center of the loaf.
- Let rest for 5 to 10 minutes before slicing. Serve with ketchup on the side and your favorite sides.
Nutrition
Video
Notes
Adapted from Jamielyn Nye's turkey meatloaf at I Heart Naptime. Stephanie's adjustments: dried minced onion in place of onion powder for a meatier bite, and ketchup served on the side rather than glazed on before baking.
For Mediterranean diet alignment, the quick oats keep this recipe out of processed-breadcrumb territory. If you need a gluten-free version, certified gluten-free oats are a 1-to-1 swap. Freezes beautifully unbaked — wrap tightly and freeze up to 3 months, then thaw overnight in the fridge before baking.
