Healthy Meatloaf (Beef and Turkey) – Spend With Pennies

A classic meatloaf recipe is one of my all-time favorite comfort foods. I love it hot or cold, leftover or fresh, there’s just no wrong way to enjoy it!

In this healthy meatloaf recipe, we’ve lightened things up with the perfect blend of ground beef and chicken or turkey and a good dose of veggies to make it moist. 

Flavorful, so tender, and so juicy, I know you’ll love this recipe as much as I do!

A Healthier Version of Meatloaf

• Leaner meats with extra veggies make this recipe a superstar.
• Lighter with less fat, this beef and chicken (or turkey) meatloaf is juicy and stuffed with savory onions and carrots and tangy condiments means that it packs in all of the flavor of a classic version with less calories.
• Even new-ish home cooks can make this easy meatloaf recipe to perfection!
• Garnish with a generous sprinkling of fresh parsley or parmesan cheese before travel slicing at the table.
• This is the best ever recipe for weekly meal prep! Double the recipe and serve slices with eggs for breakfast, or make hearty meatloaf sammies for a school or workday lunch!

How to Make a Healthier Meatloaf

MEAT: Ground turkey breast or lean ground chicken is lower in fat and we pair it with a lean (not extra lean) blend of ground beef to get that juicy texture. Breadcrumbs hold the ingredients together, but can be switched out with crushed pork rinds for a lower carb meatloaf or oats if you’d prefer.

VEGETABLES: Onions and carrots add a little color, some texture, and lots of moisture this to beef and turkey meatloaf. Mushrooms, zucchini, or green pepper can be added to the mix as long as the mixture stays together. It’s a great way to use up leftover veggies!

SEASONINGS: Most meatloaf recipes have the sauce on the top, but this recipe has sauces cooked in! Switch out the barbecue sauce for ketchup or chile sauce and the mustard for creamy horseradish to make a new recipe every time. Or, mix in a DIY seasoning blend like this Hamburger Seasoning, a Homemade Taco Seasoning Recipe, or a spicy blend like this Adobo Seasoning.

How to Make Meatloaf

1. Combine carrots, spices, egg, & sauces in a blender.
2. Mix the meat & breadcrumbs.
3. Shape into a loaf. Cover with foil.
4. Bake per recipe below.
5. Add topping & bake again.

PRO TIP: Cover the meatloaf with slices of uncooked bacon before baking for an extra juicy & savory loaf.

Storing & Freezing

Keep leftover meatloaf covered in the refrigerator for 4-5 days. Serve cold or reheat portions in a skillet with a little water added to it.

Freeze slices between layers of parchment paper in a zippered bag. Write the date on the outside and place it in the freezer for up to 8 weeks. Thaw portions in the refrigerator before serving or reheating.

What Goes with Meatloaf?

Mashed potatoes of course! Here are some flavorful veggies to add on the side.

Did your family love this Healthy Meatloaf? Be sure to leave a rating and a comment below! 

Healthy Meatloaf (Beef and Turkey Meatloaf)

This juicy meatloaf is a little bit leaner with an extra dose of veggies, it’s the perfect meal for a hungry family!

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• Preheat oven to 350°F.

• In a blender combine egg, carrot, onion, bbq sauce, mustard, Worcestershire sauce, parsley, and pepper. Blend until the carrot & onion are finely chopped and the mixture is fairly smooth (a few chunks are ok).

• In a large bowl, combine blended mixture, beef, turkey and bread crumbs. Mix until evenly combined.

• Spray a foil-lined pan very well with non-stick spray. Place the meat on the pan and form into a loaf shape about 4″ wide x 3″ high. Cover with foil to create a seal.

• Bake for 1 hour. Remove foil, spread topping over meatloaf, and bake an additional 15-30 minutes or until meatloaf reaches 160°F. (The temperature will rise to 165°F while resting)

• Let rest 10 minutes before slicing.

Do not overmix or the meat can become tough.
Additional veggies can be added to the blended mixture as long as the meat holds together.
We prefer to form a loaf on a pan instead of using a “loaf pan”. This allows juices to move away from the meat and the outside can crisp. A loaf pan can cause a soggy meatloaf.
Ensure the meatloaf is removed from the oven at 160°F. It will reach 165°F as it rests. 

Calories: 248, Carbohydrates: 22g, Protein: 28g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 519mg, Potassium: 527mg, Fiber: 1g, Sugar: 13g, Vitamin A: 1484IU, Vitamin C: 3mg, Calcium: 43mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Beef, Dinner, Entree, Main Course

Cuisine American

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