Turkey and Greek Yogurt Meatloaf
This modern take on classic meatloaf uses ground turkey and Greek yogurt to create a moist and tender loaf that is far leaner and higher in protein than the traditional beef version. Each thick slice provides over 33 grams of protein and stays moist without the need for excess oil or breadcrumbs.
A moist and protein-rich turkey meatloaf made with Greek yogurt that is leaner than classic versions but just as satisfying.
Nutrition per serving
Ingredients
protein
binder
flavoring
topping
Instructions
Preheat and Mix
Preheat your oven to 350 degrees Fahrenheit. In a large bowl combine the ground turkey Greek yogurt eggs rolled oats and Worcestershire sauce. Mix until just combined without overworking the meat.
Shape the Loaf
Transfer the mixture to a lightly greased loaf pan or shape it freeform on a lined baking sheet. Press it into an even loaf shape about 9 inches long and 4 inches wide.
Add Topping and Bake
Spread the ketchup evenly across the top of the loaf in a thin layer. Place in the preheated oven and bake for 50 to 55 minutes until the internal temperature reaches 165 degrees Fahrenheit.
Rest Before Slicing
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and makes it much easier to cut clean slices.
Substitutions
Common mistakes
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