A leaner spin on a classic comfort food, this is one of our favorites for cooler weather because it is so moist and savory with the sauce! If you prefer a ground beef meatloaf, simply sub out the turkey for the beef and still enjoy a nice, savory loaf.

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Prep time: 15 minutes

Bake time: 45 minutes

Total time: 1 hour

Makes one loaf, about 6-8 servings

• 1 lb ground turkey
• 2/3 cup breadcrumbs
• 2 Tablespoons onion powder or or onion flakes or real diced onion
• 3/4 cup milk (I use 2%)
• 1 egg beaten
• 1 teaspoon coconut aminos (or soy sauce)
• 1/2 teaspoon black pepper

For sauce:

• 1/3 cup ketchup
• 2 Tablespoons brown sugar
• 1 Tablespoon brown mustard

• Line a cookie sheet with foil, for easier cleanup.
• Preheat oven to 350 degrees Fahrenheit.
• Add all ingredients (except sauce ingredients) to a bowl and, using your hands, fold in all the ingredients together (gently mash together until they are well combined).
• Dump your mixture onto your foil lined cookie sheet and form into a loaf shape, about an inch and a half tall
• Using your fingers, make a shallow trench down the middle for the sauce.
• Make the sauce by combining all sauce ingredients into a small bowl and mixing together until well combined.
• Add sauce to your trench and spread all over the top. This ensures that every piece and bite will have sauce on it.
• Bake in the oven for 40-45 minutes or until the internal temperature is 160 degrees Fahrenheit.
• Serve immediately.

• I’m going to guess that many of you have made meatloaf in a loaf pan and are wondering why I use a cookie sheet. It’s because I think it cooks better this way and tends to take longer to bake in a loaf pan (closer to an hour). Any way I can save time as a mama during dinnertime…you bet I’m going to.
• I like coconut aminos because there is far less sodium than soy sauce, but soy sauce is perfectly fine. This is merely preference, and coconut aminos is the cleaner option of the two.
• If you want more sauce to use for dipping once it’s baked, you’ll want to do a double batch of the sauce ingredients and only use half for the top of the loaf and the rest for dipping.
• You can truly sub just about any of the ingredients in this recipe based on ingredients you have or what you prefer. If you want to use whole milk or non-dairy, by all means feel free (the milk is what keeps it so moist during baking). If you prefer soy sauce over coconut aminos, use soy sauce. If you prefer ground beef to ground turkey, use ground beef. Make it your own.

Just like most of the recipes I share, the ingredients are healthier and cleaner than other recipes. As I shared in the notes, you really can substitute ingredients based on your preference. We like to serve this alongside roasted vegetables like broccoli + mini potatoes, or garlic mashed potatoes and green beans. Whatever you decide, make it yours and make it delicious!

Until next time,