Easy Turkey Meatloaf with Vegetables

Easy turkey meatloaf recipe with vegetables, farro and mixed vegetables

5 from 3 reviews

This Easy Turkey Meatloaf Recipe with Vegetables makes a great weeknight dinner. You can also easily double the recipe and freeze half for another busy night.


  • 11.5 cups riced vegetables (Measure after riced/chopped – I use a mix of mushrooms, carrots and zucchini)*
  • 2 cloves garlic, minced
  • 1 pound 85% lean ground turkey (you could use 93% but I wouldn’t recommend 99% lean)
  • 1 egg
  • 2/3 cup breadcrumbs
  • 1/4 cup ketchup
  • bbq sauce to glaze
  • optional – I always put a few shakes of McCormicks grill seasoning in mine. You could use your favorite seasoning mix, or just some salt and pepper


  1. Saute riced vegetables and garlic over medium heat for 8-10 minutes. You want the vegetables to cook and release their moisture. Let cool for a few minutes.
  2. In a large bowl, combine the veggies, meat, egg, breadcrumbs and ketchup. Use a large spoon or your hands to make sure everything is well mixed.
  3. Form into two loaves on a foil-lined pan.
  4. Bake at 350 degrees F for 25-30 minutes or until center reaches 165 degrees.
  5. Brush with bbq sauce and serve.


* To rice vegetables, place in the food processor and process until finely chopped. If you don’t have a food processor you can finely dice by hand as small as you can or even use a grater.

If you’re in a hurry, you could place the riced vegetables in a towel and squeeze to remove water instead of sauteeing.

To freeze, let cool completely, slice and then wrap in foil and freeze in a ziploc bag. Thaw in the fridge when ready to eat.