Vegetable and Turkey Meatloaf

photo credit: epicurious

An American classic, the meatloaf has been around for a looooooong time. But this healthy meatloaf recipe made with ground turkey and lots of veggies makes it a much better meal for you and your family. Each 1 slice serving has just 5 Points +, and packs in a lot of protein, fiber and veggies. Serve it with a salad, soup and some roasted veggies for a fabulous low Points Plus meal. This is one of my go to meals to cook whenever my son decides to not eat any veggies – and he loves it! So if you are looking for a good, low calorie meatloaf dish to add to your repertoire of staple Weight Watchers dinner recipes, this Vegetable and Turkey Meatloaf is definitely one to consider.

Vegetable and Turkey Meatloaf Recipe

A deliciously low calorie meatloaf that will makes a great weeknight dinner idea, this Vegetable and Turkey Meatloaf Recipe is not only tasty, but quite healthy too. Made with ground turkey instead of beef, and loaded with veggies, this traditional American meal gets a healthy makeover.


  • 1 1/4 lb ground turkey
  • 1 medium yellow onion, diced
  • 1 large zucchini, shredded
  • 1 large celery stalk, finely chopped
  • 3 medium carrots, shredded
  • 1 red bell pepper, finely chopped
  • 1/2 lb mushrooms, chopped
  • 4 garlic cloves, minced
  • 3/4 cup old fashioned rolled oats
  • 1/2 cup unsweetened applesauce
  • 2 tbsp tomato paste
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup liquid egg substitute
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper


  1. Preheat the oven to 350 degrees. Line a loaf sized baking pan with foil.
  2. Spray a nonstick skillet with non fat cooking spray. Saute the onion until softened – about 3-5 minutes. Add in the carrots, celery, and bell pepper, and cook for another 3-5 minutes to soften the veggies. Add in the zucchini, mushrooms and garlic and saute about 3 more minutes.
  3. In a large bowl, combine the ground turkey, oats, parsley, egg substitute, applesauce, tomato paste, paprika, salt and pepper. Fold in the veggies.
  4. Empty the mixture into your baking pan, and shape mixture into a loaf form with your hands.
  5. Bake until browned and meat inside is thoroughly cooked – about 1 hour.
  6. Remove from oven and let stand about 10-15 minutes. Cut into 6 equally sized slices.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 slice of meatloaf
Each serving = 5 Points +

PER SERVING: 185 calories; 3g fat; 18 g carbohydrates; 27 g protein; 4 g fiber

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  1. Just tried this recipe, in the oven as I write this. A lot of work, sounds very good, looking pretty watery… wish me luck!

  2. Just made it and it was great! I omitted the zucchini based on the watery comments and added more salt, pepper and paprika.

  3. I love this recipe, it’s so easy and delicious !!! I do weight watchers and with the nutritional facts you gave it’s 1 point per serving which is amazing !!!

  4. I used an extra egg to bind it and used smoked paprika. Did not have any zucchini so did not have a watery problem. Yes, use a food processed for veggies. It takes most of the work away. As with most meatloaf it was even better the next day. An amazing amount of veggies in it

  5. Julia DeLeeuw Reply

    I just made this and am waiting to pull it out of the oven. Im excited! Thanks for the recipe

  6. Jackie 1955 Reply

    Excellent recipe made it twice . I split into 2 and with the other half I made bugers.

  7. This dish was an awful lot of work and not worth all the effort. blah

  8. Melissa_76 Reply

    I tried this today for the first time and I don’t know what I did wrong but it is just so moist and wet that it is like mush. I even baked it for an hour and a half. 

    I will try it again sometime but maybe reduce the amount of zucchini, since that has a lot of water content. 

  9. This is such a great recipe, I’ve made it three times already and my husband who swore he hated ground turkey loves it! I used a can of mild rotel the first time because I had no tomato paste and I use it everytime now! I also put all veggies in food processor and its amazing how many you get in the meatloaf when you cut them up that small. Thank you for this great recipe!

  10. Ingredients
    2 lbs ground sirloin (or 1lb bison & 1lb sirloin)
    1 1/2 cup Panko bread crumbs
    2 cups fresh mushrooms
    1 small yellow bell pepper
    1/2 small green bell pepper
    1 bunch green onions
    2 medium eggs
    1 tbls smoke
    2 tbls salt
    1 tbls pepper
    2 cloves garlic (minced)
    5 fresh basil leaves (chopped)
    1 can crushed tomatoes -garlic
    Catsup (to top later)
    Mix ingredients.
    Put onto a glass dish and form into loaf shape.
    Top with catsup (not thick but fully covered)
    Drain can of crushed tomatoes and cover the glass bottom.
    Cook at 375 uncovered for 1 hr.
    You know its ready when the catsup is a deep brown.
    Remove from oven and let sit for 10 minutes.

    Try that one and let me know what you think! I'll cook your's this weekend!
    The panko adds another level to it. Hope you enjoy!

  11. love this recipe. Any idea what the points difference would be with lean ground pork or chicken?

  12. Looks and sounds delish. What a good idea to use muffin tins for the meatloaf. Individual portions and each one looking great. Thank you!

  13. I was able to get three little boys to eat this and love it! I love hiding veggies from them :) I thought it was pretty good as well!

  14. I used three small zuchinis instead of a large one and all the rest of the veggies the reciepe called for…. it was a huge loaf, filled most of my 13X9 baking pan. Huge servings, next time I will use less veggies, but it still was really good. Right before it was done I drizzled a little worchestershire sauce over it….I will defintely make this again.

  15. This is cooking in the oven as I type. Looks like it will be delicious and healthy! Thanks!!!!!

  16. Only thing, next time I will use bigger muffin tins with foil liners (and allow for a bit of free space on top) or disposable aluminum foil tins – just to make clean up easier! The paper liners didn't work well – stuck to the pan. Yes, I left the veggies chunky, but I would assume you could process them smaller to make them less conspicuous for children. The recipe is really very good!!!! Your site is awesome. I am new to WW and the PP system and I love your site. Thank you for taking the time to post all these wonderful recipes. Can't wait to try more.

  17. Lined muffin tins with paper liners. Made enough for 12 (regular size) meatloaf muffins plus one mini loaf. In the oven now!

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