Healthy Recipes

Veggie-Filled Meatloaf

Using ground turkey is an instant low-fat alternative to traditional meatloaf, but chopped spinach, carrots, and celery add flavor and nutrients.

Veggie-Filled Meatloaf
Pin it


1 lb ground turkey
2 tablespoons olive oil
1 cup chopped onions
1 medium carrot, small dice
1 celery stalk, small dice
1 teaspoon salt
1 tablespoon garlic, finely chopped
2 teaspoons Italian seasoning (a packaged blend of dried oregano, basil, and other herbs)
½ cup spinach, finely chopped 1 1/3 pounds lean ground turkey (not extra-lean)
½ cup low-fat or fat-free chicken stock
½ cup shredded Parmesan
1 tablespoon ketchup
1 egg, beaten
15 low-sodium crackers, crushed
½ cup chopped leeks
½ cup chopped red bell peppers
1 14-ounce can diced tomatoes, drained
1 teaspoon sherry vinegar
1 teaspoon organic evaporated cane juice sugar


  1. Preheat oven to 400°F. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onions, carrots, and celery, and cook until soft, 5 to 7 minutes. Add ½ teaspoon salt, garlic, Italian seasoning, and spinach; stir to combine and sauté 5 more minutes, then turn off heat.

  2. In large bowl, mix turkey, chicken stock, cheese, ketchup, egg, and vegetable mixture. Stir in crackers, then shape into rectangular loaf on oiled baking sheet. Bake for 30 minutes.

  3. While the loaf is in the oven, heat 1 tablespoon oil in a saucepan and add leeks and peppers, sauté 5 minutes, then add tomatoes, ½ teaspoon salt, sherry vinegar, and sugar. Cover and simmer over low heat for 10 minutes. Blend in a food processor until smooth.

  4. Remove loaf from oven and top with sauce. Place back in oven and cook about 10 minutes more. Remove from oven and let stand 10 minutes before serving.

Nutritional facts: 

Per serving: 304 calories, 15 g fat (4 g saturated), 16 g carbohydrates, 25 g protein, 2.4 g fiber, 790 mg sodium (33% Daily Value).