This moist turkey meatloaf is truly the BEST! Not only does it have grated carrot, chopped spinach, grated zucchini mixed into it, but it is wildly flavorful from the addition of Worcestershire sauce and the perfect blend of spices. While veggies add nutrients to this healthy meatloaf recipe, they also help to keep your meatloaf nice and juicy while it cooks. Topped with your favorite barbecue sauce, this is the perfect hearty dinner that makes for the dreamiest of leftovers.

Sliced meatloaf covered with barbecue sauce and flecks of spinach on top. Meatloaf is sitting on parchment paper on a counter with a few small spinach leaves surrounding the meatloaf; strewn about on the parchment paper. Knife with barbecue sauce is sitting on the counter next to the meatloaf; out of frame. Three small bowls are set to the side out of frame. The small bowls contain grated carrot, grated zucchini, and barbecue sauce.

I know…meatloaf is not usually what you think of when it comes to veggies. But making delicious dinner recipes with added veggies is kinda my superpower and, truth be told, many tried-and-true classic comfort dinners are actually the perfect vegetable vehicles! So, veggie-loaded meatloaf simply had to happen.

And I think you will love this veggie-packed twist as much as I do. Because, for everyone who loves the idea of meatloaf, there always tends to be someone who groans when they hear that it is on the menu. Why? Because many think of meatloaf as being heavy and dry. But this turkey meatloaf is anything but that! The combo of the veggies + breadcrumbs in this recipe helps to lock moisture into the ground turkey as it cooks—making it delightfully juicy…which is often difficult to achieve with many turkey recipes (my Cauliflower Turkey Mini Meatloaves and turkey zucchini meatballs both also use same moisture-locking combo of veggies + breadcrumbs and are must-try recipes to add to your dinner rotation).

This flavorful turkey meatloaf is mixed up in only one bowl, doesn’t require a loaf pan (just a rimmed baking sheet!) and makes 8 hearty servings—while also featuring 3 whole cups of added veggies! It also takes a mere 40(ish!) minutes to cook and can easily be adjusted to be gluten-free by using gluten-free breadcrumbs. Moisture and flavor, the two biggest issues with many turkey meatloaves, are covered thanks to a combo of veggies and breadcrumbs to retain moisture—and flavor-rich additions such as Worcestershire sauce, onion powder, oregano, and garlic powder. Topped with optional barbecue sauce, this meatloaf is a truly hearty and delicious dinner that gets protein and veggies in while also making some amazing leftovers to enjoy for up to 3 days.

Ingredients for turkey meatloaf on the table before being cooked together.
Ingredients: ground turkey, grated zucchini, grated carrot, finely chopped baby spinach, Worcestershire sauce (or coconut aminos), onion powder, dried oregano, sea salt, pepper, garlic powder, egg, panko breadcrumbs, barbecue sauce (optional)

How to make this meatloaf: step-by-step visual guide

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

Ground turkey, grated zucchini, grated carrots, chopped spinach, Worcestershire sauce, dried oregano, salt, pepper, onion powder, garlic powder, egg, and breadcrumbs in a white mixing bowl sitting on the counter. A small bowl of grated zucchini and a small bowl of grated carrot are set to the side; sligthly out of frame.
Preheat your oven to 400℉ and line a rimmed baking sheet with foil or parchment paper for easy clean up. In a large bowl, combine ground turkey, grated zucchini, grated carrots, chopped spinach, Worcestershire sauce, dried oregano, salt, pepper, onion powder, garlic powder, egg, and breadcrumbs.
Ground turkey, grated zucchini, grated carrots, chopped spinach, Worcestershire sauce, dried oregano, salt, pepper, onion powder, garlic powder, egg, and breadcrumbs all mixed together with a wooden spoon in a white mixing bowl sitting on the counter. A small bowl of grated zucchini and a small bowl of grated carrot are set to the side; sligthly out of frame.
Using clean hands or a spoon, mix until well combined and the ingredients are even distributed throughout the meat.
Raw turkey meatloaf mixture shaped into a rectangular loaf sitting on a parchment lined baking sheet on a white counter.
Shape the mixture into a rectangular loaf (about 12 inches long by 4 inches wide) on your prepared baking sheet.
Raw turkey meatloaf mixture shaped into a rectangular loaf sitting on a parchment lined baking sheet on a white counter. Raw meatloaf is being covered with barbecue sauce using a wooden basting brush. A small white bowl of barbecue sauce is set to the side; slightly out of frame.
Spread barbecue sauce over the top of the meatloaf.
Raw turkey meatloaf mixture shaped into a rectangular loaf, covered with barbecue sauce, sitting on a parchment lined baking sheet on a white counter. A small white bowl of barbecue sauce is set to the side; slightly out of frame.
Bake meatloaf for 40 to 45 minutes or until it has an internal temperature of 165℉.
Cooked barbecue covered turkey meatloaf sitting on crumpled parchment paper on a white countertop. A knife is sitting to the side of the meatloaf. A few pieces of baby spinach are strewn around the meatloaf on the parchment paper. A small bowl of grated carrot and a small bowl of grated zucchni are set to the side slightly out of frame. A small bowl of barbecue sauce is sitting on the parchment paper next to the meatloaf.
Let your meatloaf sit for 10 minutes before slicing and serving. Enjoy warm and with your favorite sauce and/or pasta or veggies. Allow leftovers to cool completely and store in an air-tight container in fridge for 3-4 days.

Suggested Adaptations

  • Use ground chicken or lean ground beef if you prefer. Chicken is a pretty easy swap for the turkey in this recipe, but if using ground beef, be sure to grab some that is on the leaner side. The higher fat is delicious, but will also add moisture to the meatloaf that I haven’t accounted for in this recipe (cooking is such a science!). If you want a home run of a beef meatloaf, try this mini veggie-loaded version.
  • Make this turkey meatloaf gluten free by using gluten free breadcrumbs. I don’t suggest skipping the breadcrumbs as, in my testing of this recipe, breadcrumbs help to lock in the moisture of the turkey and veggies and prevent you ending up with a dry meatloaf.
  • For egg-free, sub in a flax egg. This will help to bind the meatloaf together and hold its shape after cooking.
  • Skip the barbecue sauce if you prefer…which I know my daughter does, but I personally love it!
  • Use homemade barbecue sauce. I like to simplify things in the kitchen a personally love using a high-quality store bought sauce for this turkey meatloaf, but making your own is also pretty easy. This homemade chipotle BBQ sauce is delicious and is also great for adding some spice to this recipe.
Sliced meatloaf covered with barbecue sauce and flecks of spinach on top. Meatloaf is sitting on parchment paper on a counter with a few small spinach leaves surrounding the meatloaf; strewn about on the parchment paper. Knife with barbecue sauce is sitting on the counter next to the meatloaf; out of frame. Three small bowls are set to the side out of frame. The small bowls contain grated carrot, grated zucchini, and barbecue sauce.

How to store and reheat this recipe

  • Fridge: If you are lucky enough to have some leftovers of this turkey meatloaf, it makes for a great reheat-and-eat lunch or quick dinner. Simple let the cooked meatloaf cool completely and then store it in an air-tight container in your fridge for up to 3 days. Reheat by the slice in the microwave for 60-90 seconds.
  • Freezer: I am a cook-once-eat-twice kind of gal. Love pulling prepped dinners from the freezer for those weeks when life is catching up with me. And meatloaf is such a freezer-friendly meal! To freeze this recipe, cook it as directed. Let it cool completely before slicing (this will make it easier to defrost later or to enjoy by the slice). Place the slices in a freezer safe container and freeze for up to 3 months. When you are ready to eat it, just defrost it in your fridge overnight (again, it will defrost faster if sliced) and then reheat the thawed pieces in your microwave for 60-90 seconds…and dinner is served!

Other veggie-loaded dinner recipes to try

Loving this creamy caramelized onion dip recipe and hungry for more?

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A couple slices of meatloaf with barbecue sauce on top on a plate along with salad greens. One of the plates has a fork on it. Baby spinach leaves strewn about counter. A bowl of grated carrots, a bowl of grated zucchini, and a bowl of barbecue sauce are all set to the side; slighlty out of frame. A blue and white striped napkin is also set to the side.
5 from 2 votes

Moist Turkey Meatloaf (with 3 added veggies!)

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Cuisine: American
Course: Main Course
Author: Taesha Butler
This moist turkey meatloaf is truly the BEST! Not only does it have grated carrot, chopped spinach, grated zucchini mixed into it, but it is wildly flavorful from the addition of Worcestershire sauce and the perfect blend of spices. While veggies add nutrients to this healthy meatloaf recipe, they also help to keep your meatloaf nice and juicy while it cooks. Topped with your favorite barbecue sauce, this is the perfect hearty dinner that makes for the dreamiest of leftovers.
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Ingredients
 

  • 2 pounds ground turkey
  • 1 cup grated zucchini, do not drain
  • 1 cup grated carrot, do not drain
  • 1 cup finely chopped baby spinach, loosely packed
  • 2 teaspoons Worcestershire sauce, or coconut aminos
  • 1 teaspoon onion powder
  • 1½ teaspoons dried oregano
  • 1½ teaspoon sea salt
  • ½ teaspoon pepper
  • 1½ teaspoon garlic powder
  • 1 egg, beaten
  • ½ cup panko breadcrumbs
  • ¼ cup barbecue sauce , optional

Instructions
 

  • Preheat your oven to 400℉ and line a rimmed baking sheet with foil or parchment paper for easy clean up.
  • In a large bowl, combine ground turkey, grated zucchini, grated carrots, chopped spinach, Worcestershire sauce, dried oregano, salt, pepper, onion powder, garlic powder, egg, and breadcrumbs. Using clean hands or a spoon, mix until well combined and the ingredients are even distributed throughout the meat.
  • Shape the mixture into a rectangular loaf (about 12 inches long by 4 inches wide) on your prepared baking sheet.
    Spread barbecue sauce over the top of the meatloaf.
  • Bake meatloaf for 40 to 45 minutes or until it has an internal temperature of 165℉. Let your meatloaf sit for 10 minutes before slicing and serving.
  • Enjoy warm and with roasted veggies, mashed potatoes, or a salad. Allow leftovers to cool completely and store in an air-tight container in fridge for 3-4 days
Serving: 1slice, Calories: 223kcal, Carbohydrates: 10g, Protein: 23g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 104mg, Sodium: 677mg, Potassium: 417mg, Fiber: 1g, Sugar: 5g, Vitamin A: 3196IU, Vitamin C: 5mg, Calcium: 58mg, Iron: 2mg