I’ve been making this turkey meatloaf for months now. It’s on repeat in our kitchen. My boyfriend has proclaimed it the “best meatloaf he’s ever had”. I’ve shared it on Instagram multiple times. However, the recipe has not been disclosed. And it’s not because it’s some highly-protected secret. The reason? The sun goes down before 6PM these days so I haven’t been able to properly snap a photo. And the goal of leaving a few pieces for the next day? Well let’s just say we haven’t been able to make that happen.

This past Sunday night, the meatloaf was made yet again. And while it may not look like much, the fact that I still had one tiny piece to photograph the next morning was a huge success. So while I don’t have a perfectly photographed full loaf for you, I do have a (small/very skinny) slice for you. And I’m hoping it’s enough to entice you! Additionally, this recipe is SO simple, requires very little ingredients and makes the best leftovers (if you have more self-control than us). I used a larger loaf pan this time around, so that’s why it came out a bit thin, but it works either way.

This turkey meatloaf can also easily be made gluten free with the right breadcrumbs. And don’t skip the tomato glaze on top (even if you sub ketchup), it adds the perfect tang and acidity in every bite!

Prep Time 15

Cook Time 45

Servings 1 loaf

Ingredients

1 lb organic ground turkey (I've also used a pack of 1.5 lbs and it works!)
½ cup breadcrumbs (gf or regular)
1 egg
½ small yellow onion (or shallot)
½ cup kale (finely chopped)
⅓ cup frozen peas
½ tsp sea salt
¼ tsp garlic powder
splash olive oil

Tomato Glaze:

2 tbsp tomato paste
1 tsp apple cider vinegar
1/4 tsp honey
1 tsp tamari (soy sauce or coconut aminos work too)

Instructions

Pre-heat oven to 350. Saute chopped onion, chopped kale, and frozen peas in a little olive oil. Do not add more than a pinch of salt! I did this once as second-nature and it was over salted. You’ll add the salt later. Set aside to cool.
Combine ground turkey, egg, breadcrumbs, salt, garlic powder, and splash of olive oil in a bowl. Add in the cooled veggies and mix to combine, but do not over mix.
Pour into greased loaf pan (I usually spray some coconut or avocado oil, but you can do whatever works).
If using the tomato topping, mix all ingredients into a small bowl and spread evenly on top. Ketchup can be used instead. Cook for 40-45 minutes. When the edges are a bit golden and crispy, you’re good to go.