Savory Turkey Meatloaf


(3 votes) 4 3

This is a great way to substitute ground turkey for ground beef, for those who prefer a lighter, lower-fat meat dish that is easier to digest. The toasted sesame oil and soy or tamari sauce give it the robust flavor of beef and the ground flax seed adds fiber and Omega-3 without affecting the flavor or texture.

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  • 2 lb. ground turkey, 93/7 lean-to-fat ratio
  • 2 whole eggs
  • 1/4 C. soy or tamari sauce
  • 1 Tbs. toasted sesame oil
  • 1 15-oz. can tomato sauce
  • 1/4 C. ketchup
  • 3/4 C. bread or cracker crumbs
  • 2 Tbs. ground flax seed
  • 2 Tbs. dehydrated chopped onion, rehydrated
  • 2 tsp. garlic powder
  • 1/2 tsp. savory
  • 1 tsp. sage
  • 1 tsp. fennel seeds
  • 1/2 tsp. black pepper
  • 1 tsp. paprika

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Preheat oven to 350 degrees.

Add cooking spray to the inside of a large loaf pan or glass baking pan.

Rehydrate dehydrated onions by placing in a small bowl or ramekin and adding water just to the top of the onions. Let stand for 5 minutes.

Add eggs, soy sauce, sesame oil, spices, onions, 1/2 can of tomato sauce (reserve the rest for topping), flax seed and bread or cracker crumbs to a medium bowl and mix together thoroughly. Pre-mixing allows for even distribution throughout the meatloaf.

Break up ground turkey in a larger bowl and combine with the other pre-mixed ingredients. Work together with hands or a large mixing spoon or a spatula until thoroughly blended.

Using hands or large spatula, transfer the meatloaf mixture into the baking dish or large loaf pan. Use a spoon or spatula to shape and/or score the top of the loaf. Cover tightly with aluminum foil and bake at 350 degrees for 1 hour.

While baking, mix ketchup with the remaining tomato sauce.

Remove meatloaf from the oven after 1 hour and remove the foil. Pour tomato sauce and ketchup mixture over the meatloaf and spread it to cover the top of the meatloaf evenly.

Place meatloaf back in the oven and bake uncovered for an additional 15-20 minutes. Remove from the oven after baking and let stand for 10 minutes before cutting/serving.

This will keep for about a week in the refrigerator and makes great sandwiches as well as a light but hearty main course! 

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