Nutrition Facts
(per serving)

This healthier version of Stovetop Stuffing Meatloaf uses lean ground turkey instead of ground beef, reduces the amount of ketchup, and replaces the stovetop stuffing with whole grain breadcrumbs. These changes lower the overall calories, fat, and carbs while maintaining flavor.
  • ~70 Calories saved
  • ~5g Fat saved
  • ~2g Carbs saved

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Original Recipe:

https://www.allrecipes.com/stovetop-stuffing-meatloaf-recipe-8686723

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Healthier Stovetop Stuffing Meatloaf

Healthy Turkey Meatloaf with Whole Grain Breadcrumbs

Ingredients

  • Cooking spray
  • 680g (1.5 lbs) lean ground turkey
  • 75g (6 oz) whole grain breadcrumbs
  • 120ml (1/2 cup) water
  • 1 large egg
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon poultry seasoning
  • 120ml (1/2 cup) low-sugar ketchup, divided
  • 2 tablespoons coconut sugar or a sugar substitute

Directions

  1. Gather all ingredients.
  2. Preheat the oven to 175 degrees C (350 degrees F).
  3. Line an 8- x 4-inch loaf pan with a double layer of aluminum foil, leaving a 3-inch overhang on the long sides. Lightly coat with cooking spray and place on a baking sheet.
  4. Using your hands, mix turkey, breadcrumbs, water, egg, salt, poultry seasoning, and 60ml (1/4 cup) of the ketchup in a large bowl until evenly combined without overmixing.
  5. Press into the prepared loaf pan on the baking sheet.
  6. Bake in the preheated oven until the top is browned and the sides are bubbly, about 35 minutes.
  7. While the meatloaf bakes, whisk together coconut sugar and remaining 60ml (1/4 cup) ketchup in a small bowl until smooth.
  8. Remove meatloaf from the oven and spread the ketchup mixture evenly over the top.
  9. Return to the oven and continue baking at 175 degrees C (350 degrees F) until an instant-read thermometer inserted into the thickest portion of meatloaf registers 71 degrees C (160 degrees F), 10 to 15 minutes.
  10. Remove from oven and allow to rest for 5 minutes. Remove meatloaf from the loaf pan using foil overhang as handles, and transfer to a cutting board. Cut into 8 slices.

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