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Savory Turkey Meatloaf

Savory Turkey Meatloaf
Total Time:
1 hour, 15 minutes
Active Time:
25 minutes


Nonstick aluminum foil
16 oz presliced baby portabella mushrooms
1 teaspoon extra-virgin olive oil
8 oz trinity mix (fresh diced onions, bell peppers, celery)
1 tablespoon salt-free garlic-herb seasoning
1 cup old-fashioned oats
1 1/2 cups pasta sauce, divided
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup egg substitute
2 tablespoons grated Parmesan cheese
1 lb ground turkey breast, 7% fat


  1. Preheat oven to 425°F. Line baking sheet with foil. Arrange mushrooms on baking sheet; bake 18–20 minutes or until mushrooms are brown and dry, then let stand to cool.
  2. Meanwhile, preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan and swirl to coat. Add trinity mix and seasoning; cook 3–4 minutes or until tender. Stir in oats, 1/2 cup pasta sauce, salt, and pepper, then remove from heat, stirring until blended and cool.
  3. Reduce oven to 350°F. Place mushrooms in food processor bowl; pulse 5–6 times or until roughly chopped. Add egg, cheese, and oat mixture; pulse 2–3 times or until blended. Place mushroom-oat mixture and turkey in large bowl; stir until blended.
  4. Transfer turkey mixture to same baking sheet; form into meatloaf shape. Spread remaining 1 cup pasta sauce on top of meatloaf; bake 35–40 minutes and until 165°F. Slice and serve.
Note: To make 6 individual meatloaves, divide mixture evenly in step 4, then bake 12–15 minutes and until 165°F.

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Nutritional Information

CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 50mg; SODIUM 440mg; CARB 19g; FIBER 4.60g; SUGARS 5g; PROTEIN 21g; CALC 6%; VIT A 0%; VIT C 0%; IRON 15%

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