Recipe: Garden Turkey Meatloaf

This classic comfort food is healthier when you use lean ground turkey instead of ground beef and add colorful garden vegetables. Watch it quickly become a family favorite! (By the way, it’s leftover-friendly.)

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For meatloaf:
2 cups assorted vegetables, chopped, such as mushrooms, zucchini, red bell peppers or spinach
12 ounces 99% lean ground turkey
½ cup fat-free evaporated milk
¼ teaspoon ground black pepper
2 tablespoon ketchup
1 tablespoon fresh chives, rinsed, dried and chopped (or 1 teaspoon dried)
1 tablespoon fresh parsley, rinsed, dried and chopped (or 1 teaspoon dried)
Nonstick cooking spray

For glaze:
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon Dijon mustard


  1. Preheat oven to 350°F.
  2. Steam or lightly sauté the assortment of vegetables.
  3. Combine vegetables and remaining meatloaf ingredients in a large bowl. Mix well. Spray a loaf pan with cooking spray, and spread meatloaf mixture evenly in pan.
  4. Combine all ingredients for glaze. Brush glaze on top of meatloaf.
  5. Bake meatloaf in the oven for 45 to 50 minutes (to a minimum internal temperature of 165°F).
  6. Let stand for 5 minutes before cutting into eight even slices.
  7. Serve two slices on each plate.

Nutrition information

Makes 4 servings

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Per serving (2 slices):

Calories: 180
Total fat: 2g
Saturated fat: 0g
Cholesterol: 34mg
Sodium: 368mg
Total fiber: 2g
Protein: 25g
Carbohydrates: 17g
Potassium: 406mg

Source: National Institutes of Health (NIH)

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