Juicy Turkey Meatloaf


Lighter and healthier, with less fat and calories without feeling deprived! The addition of Flying Olive's Neapolitan Herb Balsamic in place of Worcestershire Sauce adds some extra herb-y flavor.  Any leftovers are excellent for sandwiches!  Barb L.


Yield: 8 servings (serving size: 1/8 of loaf)


1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice Suggestions: Garlic, Chipotle (for a little spiciness), Tuscan Herb, Herbs de Provence, or Mushroom and Sage, plus a little more for greasing the pan

1 large onion, chopped (1 1/2 cups)

2 garlic cloves, minced If using Garlic EVOO, you might want to reduce this by ½-1 clove)

3/4 tsp salt, divided

½ tsp pepper, divided

1 ½ Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar or Worcestershire sauce

1/3 cup fat-free, less-sodium chicken broth

3 Tbsp ketchup, divided

1 3/4 pounds ground turkey (I only use Jennie-O turkey burger after trying many)

3/4 cup dry breadcrumbs

1 large egg, lightly beaten, if desired

1 egg white, lightly beaten, if desired


Preheat oven to 375°. Heat Flying Olive Extra Virgin of Choice in a medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Neapolitan Herb Balsamic Vinegar or Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.

Add turkey, breadcrumbs, egg and egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)

Cover a baking sheet with aluminum foil, and coat lightly with Flying Olive EVOO. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

Inspired by a recipe by Kathy Kingsley

Submitted by Barb L.