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Turkey Vegetable Meatloaf

Turkey Vegetable Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dinner, turkey recipes, meatloaf
  • Cuisine: American


A vegetable-packed meatloaf the whole family will love! This turkey vegetable meatloaf is grain free and full of flavor… and vegetables!


  • 2 teaspoons olive oil
  • 2 carrots, grated/shredded
  • 1 small zucchini, grated
  • 1 small onion, very finely diced
  • 1 pound lean ground turkey
  • 1 egg
  • 2 tablespoons coconut flour
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup + additional 1 tablespoon on top


1. Preheat oven to 350 degrees.
2. Heat oil in a skillet over medium heat. Add onion, carrot and zucchini and sauté until onion is translucent and carrot is soft.
3. Pour cooked veggies in a large bowl and add remaining ingredients, with the exception of one tablespoon of ketchup. Combine everything together using clean hands until the ingredients are all fully mixed into the ground turkey.
4. Place the mixture into a loaf pan sprayed with cooking spray and, using a spatula, even it out so it’s smooth on top. Top with remaining tablespoon of ketchup and bake for approximately 50 minutes or until meatloaf reaches an internal temperature of 160 degrees.
5. Allow at least five minutes to cool and then slice and enjoy! (Note: You may notice some juice at the bottom of your loaf pan when the meatloaf first comes out of the oven. Cooling the meatloaf before slicing will allow this juice to absorb back into the meatloaf, preventing it from becoming too dry).


  • You may skip step #2 (sautéing the vegetables) if you do not mind a little crunch to your veggies in the meatloaf. I will often skip it in the interest of saving time but just make sure your carrots and zucchini are very finely grated to prevent chewy clumps of vegetables. The meatloaf is also a little more flavorful if you take the time to cook the vegetables before adding them to the turkey mixture.
  • Feel free to swap in other favorite vegetables in place of the zucchini or carrots in this recipe! I’ve used mushrooms and yellow squash as well and thought both were great!
  • You can also increase the amount of vegetables in this meatloaf if you want to use more! Just be aware that your meatloaf may crumble and won’t hold together as well if it’s too veggie-packed but if that doesn’t bother you, go to town with those veggies!

Recipe inspired by this fabulous recipe from Peanut Butter Runner. 


  • Serving Size: 1 slice
  • Calories: 275
  • Sugar: 7g
  • Sodium: 956mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 23g
  • Cholesterol: 137mg