ITALIAN TURKEY MEATLOAF WITH OATS
This is the most delicious, juicy, and flavorful Italian turkey meatloaf. It is made with marinara sauce instead of ketchup to add flavor! Also, we used oats in this recipe so it’s gluten-free.
Servings: 4 servings
Ingredients
- 1 pound ground turkey breast
- 1/2 cup rolled oats, blended or use oat flour
- 1/2 cup diced white onion
- 1 teaspoon crushed garlic, about 1-2 garlic cloves
- 1 ½ teaspoons Italian herbs
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 egg
- 3/4 cup of your favorite marinara sauce
Instructions
- Add the rolled oats to a blender or food processor and blend them into oat flour. If you already have oat flour, you can use that.
- Lightly spray a pan with olive oil over medium heat on the stove. Sauté the diced onion in the pan. Add the crushed garlic to the pan when the onions are almost finished cooking. Sauté the garlic towards the end so it doesn’t burn.
- Add the oat flour, sautéed onion, sautéed garlic, Italian herbs, salt, 1/4 cup of the marinara sauce, egg, Worcestershire sauce, and ground turkey breast to a large bowl.
- Combine the meatloaf mixture with your hands or a spoon.
- On a sheet pan lined with parchment paper, shape the meat mixture into a loaf about 2-3 inches high. Then, spread the remaining 1/2 cup of marinara sauce evenly over the top of the meatloaf.
- Bake the turkey meatloaf at 350°F for about 45 minutes, or until fully cooked and the internal temperature reaches 165°F. Once done, let the meatloaf rest for 5-10 minutes before slicing and serving. When ready to serve, garnish with fresh basil and freshly grated Parmesan cheese if desired.
Video
Notes
- Rest: Let the turkey meatloaf rest for 5-10 minutes after removing it from the oven. This resting period allows the juices to redistribute, resulting in juicier, more flavorful slices.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Or, freeze leftovers in a freezer-safe container for 1-2 months.
- Italian Herbs Blend: If you don’t have a pre-mixed Italian seasoning blend, use 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1/8 teaspoon of dried thyme.
- Cheese: Mix 1/4 cup of grated Parmesan or shredded light mozzarella cheese into this meatloaf for an extra layer of flavor and richness. If you prefer to add mozzarella on top, sprinkle it during the last 5 minutes of baking to prevent burning. Or, freshly grate some Parmesan cheese over the meatloaf before serving.
- Gluten-Free: This meatloaf is gluten-free since it’s made with oat flour instead of breadcrumbs! Ensure that you use certified gluten-free oat flour or certified gluten-free rolled oats if you are blending them into oat flour.
Nutrition
Calories: 231kcal | Carbohydrates: 16.8g | Protein: 32.3g | Fat: 4.1g | Saturated Fat: 0.8g | Cholesterol: 113mg | Sodium: 570mg | Fiber: 2.9g | Sugar: 5.8g