A classic meatloaf recipe is one of my all-time favorite comfort foods. I love it hot or cold, leftover or fresh, there’s just no wrong way to enjoy it!
In this healthy meatloaf recipe, we’ve lightened things up with the perfect blend of ground beef and chicken or turkey and a good dose of veggies to make it moist.
Flavorful, so tender, and so juicy, I know you’ll love this recipe as much as I do!
A Healthier Version of Meatloaf
- Leaner meats with extra veggies make this recipe a superstar.
- Lighter with less fat, this beef and chicken (or turkey) meatloaf is juicy and stuffed with savory onions and carrots and tangy condiments means that it packs in all of the flavor of a classic version with less calories.
- Even new-ish home cooks can make this easy meatloaf recipe to perfection!
- Garnish with a generous sprinkling of fresh parsley or parmesan cheese before slicing at the table.
- This is the best ever recipe for weekly meal prep! Double the recipe and serve slices with eggs for breakfast, or make hearty meatloaf sammies for a school or workday lunch!
How to Make a Healthier Meatloaf
MEAT: Ground turkey breast or lean ground chicken is lower in fat and we pair it with a lean (not extra lean) blend of ground beef to get that juicy texture. Breadcrumbs hold the ingredients together, but can be switched out with crushed pork rinds for a lower carb meatloaf or oats if you’d prefer.
VEGETABLES: Onions and carrots add a little color, some texture, and lots of moisture this to beef and turkey meatloaf. Mushrooms, zucchini, or green pepper can be added to the mix as long as the mixture stays together. It’s a great way to use up leftover veggies!
SEASONINGS: Most meatloaf recipes have the sauce on the top, but this recipe has sauces cooked in! Switch out the barbecue sauce for ketchup or chile sauce and the mustard for creamy horseradish to make a new recipe every time. Or, mix in a DIY seasoning blend like this Hamburger Seasoning, a Homemade Taco Seasoning Recipe, or a spicy blend like this Adobo Seasoning.
How to Make Meatloaf
- Combine carrots, spices, egg, & sauces in a blender.
- Mix the meat & breadcrumbs.
- Shape into a loaf. Cover with foil.
- Bake per recipe below.
- Add topping & bake again.
PRO TIP: Cover the meatloaf with slices of uncooked bacon before baking for an extra juicy & savory loaf.
Storing & Freezing
Keep leftover meatloaf covered in the refrigerator for 4-5 days. Serve cold or reheat portions in a skillet with a little water added to it.
Freeze slices between layers of parchment paper in a zippered bag. Write the date on the outside and place it in the freezer for up to 8 weeks. Thaw portions in the refrigerator before serving or reheating.
What Goes with Meatloaf?
Mashed potatoes of course! Here are some flavorful veggies to add on the side.
- Roasted Vegetables – so crisp & colorful
- Roasted Brussel Sprouts with Bacon
- Sauteed Green Beans – ready in minutes
- Easy Roasted Beets
- Cauliflower au Gratin
Did your family love this Healthy Meatloaf? Be sure to leave a rating and a comment below!
Healthy Meatloaf (Beef and Turkey Meatloaf)
Equipment
Ingredients
- 1 pound lean ground beef
- 1 pound ground turkey breast or ground chicken
- ½ cup Panko bread crumbs
- 1 large egg
- 1 carrot cut in chunks
- 1 small onion cut in chunks
- ¼ cup bbq sauce (or ketchup/chili sauce if you don't have bbq sauce)
- 2 teaspoons mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley (or 2 teaspoons dried parsley)
- 1 teaspoon salt or more to taste
- ½ teaspoon pepper
Topping
- ¾ cup bbq sauce or half bbq sauce and half chili sauce
Instructions
- Preheat oven to 350°F.
- In a blender combine egg, carrot, onion, bbq sauce, mustard, Worcestershire sauce, parsley, and pepper. Blend until the carrot & onion are finely chopped and the mixture is fairly smooth (a few chunks are ok).
- In a large bowl, combine blended mixture, beef, turkey and bread crumbs. Mix until evenly combined.
- Spray a foil-lined pan very well with non-stick spray. Place the meat on the pan and form into a loaf shape about 4" wide x 3" high. Cover with foil to create a seal.
- Bake for 1 hour. Remove foil, spread topping over meatloaf, and bake an additional 15-30 minutes or until meatloaf reaches 160°F. (The temperature will rise to 165°F while resting)
- Let rest 10 minutes before slicing.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Excellent. Followed recipe as written.
wanted to try this turkey/ground beef to eat healthier,
We LOVE LOVE LOVE this recipe. Great way to use ground turkey which seems always to be on sale. Don’t change a thing. You suggester either kethcup or barbeque sauce – I mixed them together which was a delight.
Delicious! I used Kinders organic hot barbecue sauce, and crushed organic “Ritz” crackers in place of Panko bread crumbs (didn’t have those in my pantry). My husband, adult son and teenage son all loved this recipe even though none of them love vegetables! Marking this one as a family favorite and will make this my main meatloaf recipe!
can I make it in my slow cooker?
I haven’t tried it so I can’t say for sure but it should work just fine Ray. I do have this Crockpot Meatloaf recipe you could use as a guide. If you try it, I would love to hear how it turns out!
So…chili sauce or Bbq sauce? The description includes chili sauce & doesn’t mention bbq sauce, and the ingredients list only indicates bbq sauce or ketchup. ?
You can use either in this recipe Donna. I’ve made it with all three based on what I have on hand.
Sorry to hear that, Chris! For more flavor try using a smoked BBQ sauce or other flavorful BBQ sauce for the topping.
It was okay, but it lacked salt (and therefore flavor) unless I slathered it with more of the sauce. After taking it out and putting it in again, it was in the oven for about only 10 minutes before I decided to check it, and I’m glad I did! The internal temp was already at 200°! I’m lucky it wasn’t dried up. There’s no way it should’ve taken another full half hour to cook at that point.
It was okay, but in my opinion it definitely doesn’t deserve “The Best” title.
Thanks for your feedback, Austin! You can definitely increase the salt to meet your preferences, hope you enjoyed it.
I had the same issue with the time. There was no way it needed to go another 15-30 minutes. I checked after one hour and it was to temp. It was a little dry but I really like the flavor so will make it again.
Easy and delicious. I didn’t measure anything and eyeballed the condiments. You can layer in more spices or whatever is on hand. I used a temperature meter to get the temp right.
OMG… this is the best meatloaf ever! Followed recipe to the letter, wouldn’t change a thing. Will be my new go to meatloaf recipe. My advice… definitely use the chili sauce
I love the chili sauce so much too Stacey :)
A great tasting meatloaf with lots of flavor. I used zucchini abd green peppers. This, is a keeper. You can not go wrong.