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Easy Healthy Turkey Meatloaf with Oats for Kids

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This turkey meatloaf with oats is a budget-friendly, family-pleasing dinner that sneaks in grated vegetables without any fuss. The oats create a tender, moist texture that breadcrumbs cannot match, making it a comforting and nutritious meal.

Ingredients

Scale
  • 1 ½ pounds (680 g) ground turkey (93% lean)
  • 1 cup (90 g) rolled oats
  • 2 large eggs
  • ⅓ cup (80 ml) ketchup, plus more for topping
  • ½ cup (60 g) grated carrots
  • ½ cup (60 g) grated zucchini, squeezed dry
  • ½ medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon (15 ml) olive oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides. If you do not have parchment, lightly grease the pan with olive oil.
  2. Grate the vegetables. Peel and grate ½ cup of carrots and ½ cup of zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set the vegetables aside.
  3. Sauté the onion and garlic (optional but recommended). Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Let it cool for a minute.
  4. Mix the wet ingredients. In a large mixing bowl, whisk together 2 large eggs, ⅓ cup of ketchup, and 1 tablespoon of Worcestershire sauce until smooth.
  5. Add the dry ingredients and seasonings. Stir in 1 cup of rolled oats, 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix until the oats are evenly coated.
  6. Add the turkey and vegetables. Add 1 ½ pounds of ground turkey, the grated carrots, the squeezed zucchini, and the sautéed onion and garlic. Use your hands or a spatula to gently mix everything together until just combined. Do not overmix.
  7. Shape the meatloaf. Transfer the mixture to the prepared loaf pan. Press it down gently and evenly, smoothing the top with the back of a spoon.
  8. Add the glaze. Spread a thin layer of ketchup (about 2-3 tablespoons) over the top of the meatloaf.
  9. Bake. Place the pan on the middle rack of your preheated oven. Bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the center.
  10. Rest before slicing. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. After 10 minutes, lift the meatloaf out using the parchment paper overhang, transfer it to a cutting board, and slice into even pieces.

Notes

Do not overmix the meatloaf mixture to avoid a dense texture. Squeeze the zucchini thoroughly to prevent a soggy meatloaf. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute. For a nuttier flavor, toast the rolled oats in a dry skillet for 2-3 minutes before adding. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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