This Skinny Meatloaf offers a lighter take on the classic comfort food without sacrificing flavor. Using lean ground turkey and clever vegetable additions creates a moist, satisfying loaf with a tangy-sweet glaze. It’s the perfect cozy dinner that won’t weigh you down.
Nothing beats a great Skinny Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Skinny Meatloaf
- Lighter, not lesser: Lean turkey and veggies reduce fat while keeping moisture and flavor.
- Glaze game-changer: Tangy-sweet layers create a sticky, caramelized crust everyone loves.
- Incredibly versatile: Swap herbs, glaze, or protein—it’s a forgiving blueprint for tweaks.
- Better leftovers: Flavors meld overnight for amazing next-day sandwiches.
Ingredients & Tools
- 1 lb (450 g) 93% lean ground turkey
- 1 large egg, lightly beaten
- 1/2 cup (50 g) old-fashioned rolled oats
- 1/2 cup (65 g) finely grated zucchini, moisture squeezed out
- 1/2 cup (60 g) finely grated carrot
- 1/3 cup (50 g) finely diced yellow onion
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- For the Glaze: 1/4 cup (60 ml) ketchup, 1 tbsp apple cider vinegar, 1 tbsp brown sugar or maple syrup, 1 tsp Dijon mustard
Tools: A standard 9×5-inch loaf pan, a box grater, a mixing bowl, and a small bowl for the glaze.
Notes: Don’t skip squeezing the zucchini—it prevents a soggy loaf. Rolled oats give a heartier texture than breadcrumbs.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 24 g |
| Fat: | 9 g |
| Carbs: | 15 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Just like with burgers or meatballs, overworking the ground turkey can lead to a dense, tough texture. Use a fork or your hands and mix just until everything is combined.
- Why squeeze the zucchini? Zucchini holds a lot of water, and if you don’t wring it out in a clean kitchen towel, that moisture will steam out during baking and make your meatloaf wet. A little effort here makes a huge difference.
- The power of a test patty. Before you shape the whole loaf, cook a tiny spoonful of the mixture in a skillet. This lets you taste and adjust the seasoning—maybe it needs another pinch of salt or a dash more Worcestershire—without committing to the whole pan.
- Let it rest! I know it’s tempting to slice right in, but letting the meatloaf rest for about 10 minutes after it comes out of the oven allows the juices to redistribute. This means you’ll get clean slices instead of a crumbly mess.
How to Make Skinny Meatloaf
Step 1: First, prep your vegetables. Grate the zucchini and carrot using the fine side of a box grater. Place the grated zucchini in the center of a clean kitchen towel, gather the edges, and twist it tightly over the sink to squeeze out as much liquid as possible. This step is non-negotiable for a perfect texture. Finely dice your onion and mince the garlic. You’ll notice that these finely grated and diced veggies will virtually disappear into the meat mixture, adding moisture and sweetness without any chunks.
Step 2: Now, let’s make the meatloaf mixture. In a large bowl, combine the lean ground turkey, the squeezed-dry zucchini, grated carrot, onion, garlic, rolled oats, and the lightly beaten egg. To this, add the Worcestershire sauce, tomato paste, dried oregano, smoked paprika, salt, and pepper. The tomato paste and smoked paprika are here for that deep, savory “umami” base flavor. Use a fork or your hands to mix everything together, but remember—stop as soon as it’s combined. You should see all the ingredients evenly distributed without any visible streaks of tomato paste.
Step 3: It’s time to shape the loaf. Transfer the mixture to your ungreased 9×5-inch loaf pan. Why no grease? The fat from the turkey will render out slightly, preventing sticking, and it helps form a nice crust on the bottom. Use your hands or a spatula to press the mixture firmly and evenly into the pan, creating a smooth, domed top. A firm pack ensures the loaf holds its shape when sliced later.
Step 4: While the oven preheats to 375°F (190°C), whip up the simple glaze. In a small bowl, stir together the ketchup, apple cider vinegar, brown sugar (or maple syrup), and Dijon mustard until smooth. The vinegar and mustard cut through the sweetness, creating a beautifully balanced, tangy-sweet coating. Set this aside for now—you’ll add it partway through baking.
Step 5: Place the loaf pan in the preheated oven and bake, uncovered, for 30 minutes. This initial bake allows the loaf to set and start cooking through before we add the glaze. You might see some juices starting to bubble around the edges—that’s perfectly normal and a good sign!
Step 6: Carefully remove the meatloaf from the oven. You’ll notice it has firmed up and started to pull away from the sides of the pan. Spoon about two-thirds of the glaze evenly over the top, spreading it with the back of the spoon to cover the entire surface. The heat will make the glaze very easy to spread. Return the pan to the oven.
Step 7: Continue baking for another 15-20 minutes. Then, pull it out one more time and brush on the remaining glaze. This double-glazing technique is the secret to that thick, lacquered, restaurant-quality finish. Pop it back in for a final 5-10 minutes. The meatloaf is done when the internal temperature registers 165°F (74°C) on an instant-read thermometer, and the glaze is bubbly and caramelized.
Step 8: The most important step: let it rest! Remove the meatloaf from the oven and place the pan on a wire rack. Let it sit, undisturbed, for at least 10 minutes. This allows the proteins to relax and reabsorb the juices. If you slice it too soon, all those lovely juices will run out, leaving you with a drier result. Use this time to finish your side dishes.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap individual slices and freeze for up to 3 months.
- Reviving: Reheat in oven at 350°F until warm or microwave briefly.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Cauliflower — A creamy, low-carb alternative to potatoes that pairs wonderfully with the savory meatloaf and soaks up any extra glaze.
- Simple Roasted Green Beans — Tossed with a little olive oil, salt, and pepper, their crisp-tender texture and slight char provide a fantastic contrast.
- A Crisp, Bright Salad — Think mixed greens with a sharp vinaigrette to cut through the richness and refresh the palate between bites.
Drinks
- A Light-Bodied Red Wine — A Pinot Noir or Gamay has enough acidity and fruitiness to complement the turkey without overpowering it.
- Sparkling Water with Citrus — A tall glass of bubbly water with a squeeze of lemon or lime is incredibly refreshing and cleanses the palate.
Something Sweet
- Lemon Sorbet — Its sharp, clean citrus flavor is the perfect, light way to end the meal on a bright and refreshing note.
- Baked Apples with Cinnamon — Warm, soft, and spiced, it continues the cozy, homestyle vibe of the main course in dessert form.
Top Mistakes to Avoid
- Mistake: Skipping the zucchini squeeze. I’ve messed this up before too, thinking a little moisture would be fine. It’s not. It steams the meatloaf from the inside, resulting in a soggy, wet texture that’s just not pleasant.
- Mistake: Overmixing the meat. When you work the ground turkey too much, the proteins tighten and create a rubbery, dense loaf. A light hand is your best friend here for a tender crumb.
- Mistake: Adding all the glaze at once. If you put the sugary glaze on at the beginning, it’s likely to burn before the meatloaf is cooked through. The layered approach ensures a perfect, non-burnt, sticky crust.
- Mistake: Skipping the rest time. Slicing into a piping hot meatloaf is a recipe for a crumbly disaster. The resting period is crucial for the structure to set, guaranteeing those beautiful, intact slices.
Expert Tips
- Tip: Use a pan with a perforated insert. If you have a meatloaf pan with a perforated top section that lifts out, use it! It allows the fat to drain away from the loaf, resulting in an even leaner final product with a crust all the way around.
- Tip: Grate your onion. If you or your family are sensitive to bits of onion, try grating it on the fine side of the box grater. It will practically melt into the mixture, imparting all its flavor without any detectable texture.
- Tip: Make a double batch of glaze. Honestly, you might want to. Having a little extra to serve on the side for dipping or for those who love an extra saucy bite is always a good idea.
- Tip: Freeze individual slices. This meatloaf freezes beautifully. Wrap cooled slices individually in plastic wrap and then foil. You can reheat them straight from frozen for a quick and satisfying single-serving lunch.
FAQs
Can I use a different type of ground meat?
Absolutely! While this recipe is designed for lean ground turkey, you can easily use 93% lean ground beef, ground chicken, or even a plant-based ground “meat” alternative. Just be mindful that the fat content will vary, which can slightly alter the cooking time and final texture. The internal temperature of 165°F (74°C) remains the key indicator for doneness with poultry or beef.
I don’t have rolled oats. What can I use instead?
No problem! An equal amount of plain, dry breadcrumbs (regular or panko) will work perfectly. You could also use quick-cooking oats, though the texture will be a bit finer. The role of the oats or breadcrumbs is to act as a binder and to absorb excess moisture, so any of these options will get the job done.
Why is my meatloaf still pink inside?
If you’re using turkey, a slight pink hue can sometimes persist even when the meat is fully cooked, often due to the myoglobin in the meat or the reaction with the smoked paprika. The only true way to know it’s done is with an instant-read thermometer. Once it hits 165°F (74°C) in the very center, it’s safe to eat, regardless of color.
Can I make this meatloaf ahead of time?
You sure can. You have two great options. First, you can mix the raw meatloaf mixture, press it into the pan, cover it tightly, and refrigerate it for up to 24 hours before baking. Alternatively, you can bake the entire meatloaf, let it cool completely, and then refrigerate it for 3-4 days. Reheat slices in the oven or microwave.
My meatloaf is crumbly. What happened?
A crumbly meatloaf usually points to one of two issues: not enough binder or overmixing. The egg and oats are your binders; make sure you’re using a large egg. Overmixing can make the texture tough and cause it to break apart. Also, ensure you let it rest fully after baking—this is critical for the structure to set properly for clean slices.
Skinny Meatloaf
Make a lighter, delicious Skinny Meatloaf with lean turkey and a tangy glaze. This easy recipe is perfect for a healthy weeknight dinner. Get the recipe now!
Ingredients
For the Meatloaf:
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1 lb 93% lean ground turkey (450 g)
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1 large egg (lightly beaten)
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1/2 cup old-fashioned rolled oats (50 g)
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1/2 cup finely grated zucchini (65 g, moisture squeezed out)
-
1/2 cup finely grated carrot (60 g)
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1/3 cup finely diced yellow onion (50 g)
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2 cloves garlic (minced)
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2 tbsp Worcestershire sauce
-
1 tbsp tomato paste
-
1 tsp dried oregano
-
1/2 tsp smoked paprika
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1/2 tsp kosher salt
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1/4 tsp freshly ground black pepper
For the Glaze:
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1/4 cup ketchup (60 ml)
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1 tbsp apple cider vinegar
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1 tbsp brown sugar or maple syrup
-
1 tsp Dijon mustard
Instructions
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Prep vegetables: Finely grate zucchini and carrot. Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Finely dice onion and mince garlic.01
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Make the mixture: In a large bowl combine lean ground turkey, squeezed-dry zucchini, grated carrot, onion, garlic, rolled oats, and lightly beaten egg. Add Worcestershire sauce, tomato paste, dried oregano, smoked paprika, salt, and pepper. Mix just until evenly combined—do not overwork.02
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Shape the loaf: Transfer mixture to an ungreased 9×5-inch loaf pan. Press firmly and evenly to form a smooth, slightly domed top so the loaf holds its shape when sliced.03
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Preheat and make glaze: Preheat oven to 375°F (190°C). In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar (or maple syrup), and Dijon mustard until smooth; set aside.04
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Initial bake: Place the loaf pan in the preheated oven and bake uncovered for 30 minutes until the loaf is set around the edges and beginning to pull from the pan.05
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First glaze: Remove from oven and spread about two-thirds of the glaze evenly over the top. Return to the oven.06
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Finish baking: Bake 15–20 minutes more, then brush on the remaining glaze and bake an additional 5–10 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is bubbly and caramelized.07
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Rest and serve: Let the meatloaf rest in the pan on a wire rack for at least 10 minutes before slicing so juices redistribute.08
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