Low-Fat Turkey Meatloaf

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Easy Low-Fat Turkey Meatloaf

Serves 5-6

I served this meatloaf  I served at one of my son’s Bar Mitzvah meals. It was easy to prepare and warm up, and got a lot of compliments. The health-conscious guests appreciated the use of turkey and oatmeal instead of beef and breadcrumbs.  I made it with 5 kilograms (11 pounds) of ground meat. Below is a smaller version. I suggest doubling (at least) and freezing, although you may want to make just one the first time.


700 grams ground beef, turkey, chicken, or a combination.

1/2 cup plain instant oatmeal, breadcrumbs or matzah meal

1 tablespoon prepared mustard

1 egg

2 tablespoons parsley

1  onion, quartered

1 carrot, in two or three pieces

(You can add salt if you like, but keep in mind that mustard, catsup and kosher meat are all salty.)

A few tablespoons of catsup or tomato paste


  1. Place dry parsley in the food processor and chop.
  2. Add onion and carrot. Continue chopping with the on/off setting until fine, not mushy.
  3. Place all ingredients except for catsup into a large bowl and mix well.
  4. Put the batter into a greased loaf pan.
  5. Spread a layer of catsup or tomato paste on top. Bake at 180° C (350° F) for 45 minutes. The inside may be pink from the catsup, so check that the juices run clear. If there is a liquid fat in the pan just pour it off.

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  1. This looks really good. I also spread ketchup on my beef meatloaves. It prevents the meat from getting dry and add a subtle flavor.

  2. This looks very similar to my recipe from the Empire chicken cookbook, with calls for 2 lbs of meat. (They suggest ground turkey, ground chicken, or a combo–but I don’t like the consistency of the ground chicken so I use straight turkey.)

    I make it at least once every three weeks in the winter for shabbat, and I make a few in muffin tins for my daughter, who refuses to be near food that has been in the same ZIP code as any kind of tomato product.


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