by Holly
This is the best meatloaf recipe, a Delicious Savory Meatloaf that I have been making for years! If you’ve been wondering how to make meatloaf both lean and amazing, you’ll love this recipe!
The mixture of lean beef and turkey makes this easy meatloaf a healthier alternative to a traditional meatloaf as it’s a little bit leaner! It’s kept extra moist because it has some sneaky little veggies hidden in it! Although the addition of turkey lightens this meatloaf up in calories if find it much more rich and flavorful than a typical turkey meatloaf. I love the zesty addition of Chili Sauce, but feel free to use ketchup in it’s place if you don’t have it! If you are not familiar with Chili Sauce, it is NOT spicy but is just a deliciously zesty sauce similar to ketchup but less sweet.
It’s always a huge hit and tastes great cold the next day! The leftovers from this recipe were used to create my Mushroom Swiss Patty Melts (and there were only leftovers because I actually hid them in the fridge). :)
Items You’ll Need for This Recipe
* Chili Sauce * Panko Bread Crumbs * Aluminum Foil *
Savory Meatloaf
Prep Time 15 minutes
Servings 6 -8 servings
Course Entree
Cuisine AmericanIngredients
- 1 pound lean ground beef
- 1 pound ground turkey
- ½ cup bread crumbs (I use Panko)
- 1 large egg
- 1 carrot cut in chunks
- 1 small onion cut in chunks
- ¼ cup chill sauce (or ketchup if you don't have chill sauce)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons mustard
- 2 tablespoons fresh parsley (or 2 teaspoons dried parsley)
- ½ teaspoon pepper
Topping
- ¾ cup ketchup
- ¾ cup Chili Sauce
Instructions
- Preheat oven to 350°F.
- In a blender, combine egg, carrot, onion, chili sauce, Worcestershire sauce, mustard, parsley and pepper.
- Blend until the carrot & onion are finely chopped and the mixture is fairly smooth.
- In a large bowl, combine blended mixture, beef, turkey and bread crumbs. Mix until evenly combined. (Note: Overmixing can result in a tough meatloaf).
- Spray a foil lined pan very well with no-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 165°F.
- Let rest 10 minutes before slicing.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
More Recipes You’ll Love
* Mushroom Swiss Patty Melts * Cheeseburger Macaroni * Mushroom Salisbury Steak *
Thank you for your recipe, I used it as a guide and adjusted it to my style and it came out delicious. I use ground chicken instead of Turkey. And I cooked onion celery and onions before adding it to the blender then added homemade teriyaki sauce, some garlic and ginger. Mix that with the egg and the panko and added some fresh green onion to the mixture. Then baked it exactly how you wrote in recipe. It’s a great formula and my family loved this Teriyaki meatloaf!
Thanks, Swan Seril
I love your flavor additions, thank you for sharing! So glad you enjoyed it.
Turned out mushy and bland for me.
So sorry this recipe didn’t work out for you Laura, we have a few other meatloaf recipes that may interest you: Best Meatloaf Recipe, a Parmesan Chicken Meatloaf, or even Mini Meatloaf Muffins!
Extremely bland and mushy. Had to throw it out.
Oh no, sorry to hear that Anne! This recipe is usually such a hit with readers. You can adjust the seasonings to your preference or you can try some of our other meatloaf recipes: Turkey Meatloaf, The Best Meatloaf Recipe, or this delicious Bacon Wrapped Meatloaf.
Thank you Holly,I did try this recipe and it turned out fabulous !! I had no chili sauce at the time and used the ketchup it turned out great I followed the recipe exactly as you had wrote it ,this will be my go to meatloaf in the future thank you for sharing .
Glad you enjoyed it Bob!
Came across online searching for recipes. My last meatloaf was a mushy mess. This was PERFECT. Added extra spices such as fresh garlic and onions…penzeys seasoning.. red and green peppers. DELICIOUS and intact. Thanks
Hi Holly, is 1036 mg sodium by the slice? Where does the sodium come from in your recipie? Looks delish!
Hi Jane, this is per slice and is based on slicing the meatloaf into 6 portions. A lot of the sodium is found in the sauce topping, which you could reduce if you wanted :)
Fabulous recipe. Have you ever tried making meatballs from this recipe or do I need to alter it somehow?
I haven’t tried this as meatballs. As long as they hold their shape, it should work just fine.
Have not made it yet but am puzzled by the egg in the topping not the meat. I hoped to make today but am confused. It does sounds delicious. Where do I put the egg??
The egg is not in the topping, it is added to the blender in step 2. The mixture from the blender is combined with the meat.
Hi! If you were making to freeze/save for later, would you cook all the way through first or leave the last part with topping for after?
Hi Sarah, I would leave the last part with topping off and add that once ready to bake and enjoy.
Delicious and so easy.
Happy to hear you enjoyed it Elaine! Thanks.
This was delicious! I didn’t have ground turkey on hand so used 2 packages of lean ground beef, & sub’d cocktail sauce for chili sauce. After 1 hour I uncovered & it looked too wet but was fine after cooking another 15 min uncovered. (I opted to leave off ketchup topping & serve on the side.) I did have to pour off a bit of cooking liquids after cutting so it would hold its shape (but didn’t let it rest long enough). Kid approved!
I am so glad you were able to make this work with what you had and that you enjoyed this recipe Susan!
Man this came out good! I did not add carrots (none in the house) or onion (bad for pups and I have two, mini taste-testers). The remaining ingredients I just mushed together in a bowl. The chili sauce is genius! The meatloaf came out oh so tender and flavorful. Thanks!
So glad you loved it! The chili sauce finishes it off for sure!
I do not have a blender to blend things. Can you do it without a blender?
We haven’t tried this recipe without blending but you could try hand chopping the onions and carrots until finely chopped and mixing the ingredients together by hand. Let us know how it turns out Joan!
Made this yesterday for my husband. His only complaint was the topping was too sweet for him. So, I’ll know to adjust for next time. He was surprised by how moist the meatloaf was and asked me to keep the recipe. Today, he is enjoying the meatloaf in a sandwich. Very easy and great recipe!
So glad you enjoyed it! Meatloaf sandwiches are my favorite!!
Hello Holly, I am going to try this tonight, do you have the nutritional information? Calories etc?
Thank you
Good afternoon Michelle! I have updated the recipe to include nutritional information. Enjoy, I absolutely LOVE this meatloaf!
Best meatloaf ever!!
Thank you Bethann!!
just wondering why there’s no salt in your ingredients.
Personal preference. :) You could definitely add salt to taste.
Hi Holly! I love your recipe. Delicious. I like the fact that there is no salt. I have to have low sodium, no table salt added recipes, or my legs swell up bad. Consider adding a 1/2 cup finely chopped mushrooms to recipe. I love the turkey because doctor has me on a low red meat diet and I can still have my once a week red meat meal but reduce the red meat with turkey! Thank you for awesome recipe.
Thank you Lydia, I love mushrooms, that would be a great addition to this recipe!
I like to use crushed pork rinds instead of bread crumbs. Spicy pork rinds just add an extra layer of flavor without the carbs in bread.
To make it more nutritious replace the bread crumbs with quick oats.
Made It Used Ground Pork Instead Of The Turkey..Absolutly Fabulous My Family Loved Loved IT!
Hi Holly ~ your meatloaf & leftovers sound great….I’m pondering leaving a meatloaf covered with foil for an hour….does that make it super juicy? I’m not an expert to say the least but we’ve never covered meatloaf to cook….thanks for your feedback & I can’t wait to use the chili sauce….never thought about that….and love the product!
I love chill sauce too! So yummy!
I think it does keep it juicier because it almost “steams” it for the first part of the cooking. Because you are using turkey and lean beef in this recipe, there isn’t tons of fat. Removing the foil at the end lets it get that yummy “crust” on the outside.
Enjoy! I’d love to hear how it works out for you! This is my hands down favorite. :)
My family and I really enjoyed this recipe. I used ground chicken instead of turkey and I used a teaspoon of rooster sauce with the ketchup mixture (I didn’t have chili sauce) also I used red pepper instead of carrots. I also baked it in a large loaf pan. I dumped out some of the moisture. It was REALLY GOOD!! Thanks so much!!