January 21, 2019
Chili-Glazed Turkey Meatloaf

Chili-Glazed Turkey Meatloaf

by Berkeley Wellness  

Poultry seasoning is a prepared blend of herbs—usually sage, rosemary, marjoram, and thyme—that accents the flavor of poultry. If you don’t have poultry seasoning on hand, substitute ½ teaspoon sage and ¼ teaspoon rosemary.


  • 1½ pounds skinless, boneless turkey breast, cut into large chunks
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, minced
  • 2 slices (1 ounce each) whole-wheat sandwich bread, crumbled
  • ¼ cup fat-free or low-fat milk
  • 2 large egg whites
  • ¾ teaspoon poultry seasoning
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup chili sauce


  1. Preheat the oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray. In a food processor, grind the turkey until coarsely ground.
  2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook until the onion is soft, about 7 minutes. Add the carrot and cook, stirring, until the carrot is crisp-tender, about 5 minutes.
  3. In a large bowl, combine the bread and milk. Add the ground turkey, the sautéed vegetable mixture, the egg whites, poultry seasoning, salt, and pepper, and mix well. Transfer the meatloaf mixture to the loaf pan.
  4. Spread the chili sauce evenly over the top of the meatloaf and bake for 45 minutes, or until cooked through and firm. Serve warm or chilled.
Makes 6 servings.

Nutrition per serving: 210 calories, 3g total fat (1g saturated), 2g dietary fiber, 13g carbohydrate, 31g protein, 385mg sodium.

A good source of: niacin, selenium, vitamin B12, vitamin B6.

Also see Pan-'Fried' Chicken Burgers.