This delicious, moist, healthy turkey meatloaf with fresh herbs is a simple, easy to make dinner idea the whole family will enjoy!
This simple, healthy turkey meatloaf with fresh herbs takes only 15 minutes to prepare! Most of the work is done in the oven so you can concentrate on making side dishes to serve along with the meatloaf.
When it comes to making meat recipes I often choose turkey as it’s lean, versatile and delicious. Despite the fact that turkey meat is low in fat this easy turkey meatloaf is moist and soft.
Because fresh parsley is full of water it plays an important role in helping to keep the meatloaf moist. The parsley is also the reason why this meatloaf shouldn’t be baked in a classic meatloaf tin. It would simply stew in the juices produced by the meat and herbs. As it is baked on a baking tray, the meatloaf has a nice thin crust on the outside while still being moist and tender on the inside.
Moist turkey meatloaf with gravy
The meatloaf will release lots of juices as it bakes which you can easily turn into a delicious gravy. Simply collect the juices in a saucepan, add 1 tablespoon of cornflour and heat up whisking until the mixture thickens. Then gradually add a little milk or water and continue cooking and whisking until the sauce thickens. Adjust the seasoning if necessary and serve with the meatloaf.
Equipment you’ll need to
- Kitchen scales and spoon
- Cutting board and knife
- Small saucepan and spoon
- Medium blender
- Medium oven tray and parchment paper
How to make healthy turkey meatloaf: step-by-step
1. Preheat the oven to 190 C. Line your baking sheet with parchment paper and set aside. In a saucepan fry the onion, garlic and celery in a little oil for 3-4 minutes until softened. Add the wine and parsley and cook for 2 more minutes.
2. Place the mixture in a blender. Blitz until well combined but still with some texture in it.
3. Add the rest of the ingredients, including the meat.
4. Blitz again briefly until well combined and sticky.
5. Transfer the mixture onto your baking sheet and form a log. Sprinkle with the paprika and drizzle with a little oil.
6. Bake for 55 minutes or until fully cooked and the juices are clear. Serve immediately.
7. To make a gravy collect the juices in a saucepan, heat up, add 1 tablespoon of corn flour and whisk until the mixture thickens. Add a little milk or water (gradually) and continue cooking until the sauce is smooth, whisking all the time. Adjust seasoning if needed and serve with the meatloaf.
- Use meat containing about 7% of fat, not less.
- I don’t recommend using dried instead of fresh herbs in this recipe. They would produce a tougher and dryer texture, not great in a meatloaf.
- You could combine the parsley with thyme or oregano leaves if you like (use a little less parsley and 1 tablespoon of the other herbs).
- Cooking times may vary depending on the shape of your meatloaf but you shouldn’t need to bake it for more than 60 minutes.
- To make a gravy collect the juices in a saucepan, heat up, add about 1 tablespoon of corn flour and quickly whisk until the mixture thickens. Add a little water or milk and continue whisking until smooth.
- Freeze for up to 3 months.
More healthy turkey dinner recipes
- Turkey Shepherds Pie with Pumpkin and Spiralized Potato
- Best Healthy Turkey Meatballs with Red Pepper Pasta Sauce
- Easy Turkey Stuffed Eggplant Recipe
KEEP IN TOUCH!
If you make this recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!
Healthy Moist Turkey Meatloaf with Parsley
- 600 g ground turkey
- 4 tbsp fresh parsley finely chopped
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1/2 celery stick finely chopped
- 4 tbsp white wine
- 6-7 tbsp breadcrumbs
- 2 tbsp olive oil plus a little more for brushing the loaf
- 1.5 tbsp tomato paste
- 1 tsp sweet or hot paprika
- 1 tsp fine sea salt and plenty of pepper
- 1 tbsp corn flour plus a little water or milk for the gravy
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a baking tray with baking paper. Set aside.
- Heat up the oil, add the onion, garlic and celery and fry over a medium/low heat for about 4 minutes stirring often. Add the wine and parsley and cook for another 3 minutes. Remove from the heat and leave to cool.
- Add the meat, breadcrumbs, tomato paste, seasoning and blend for a few seconds until all the ingredients are thoroughly mixed together and form a sticky mixture.
- Transfer the mixture onto your baking sheet and form a log, approximately 20 cm long. Sprinkle with the paprika, drizzle with a little oil and bake for 50 minutes - 1 hour.
- Remove from the even and collect the juices in a saucepan. Heat up, add 1 tablespoon of cornflour and whisk until the mixture thickens. Gradually add a little milk or water and cook until the sauce thickens whisking all the time. Adjust seasoning if needed and serve with the meatloaf.