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This is one of those comfort foods you absolutely don’t want to miss! I’ve crafted the most delicious, juicy, and flavorful Italian turkey meatloaf, and it’s a recipe straight from the heart. Growing up in an Italian family, meals were always a celebration, and my Italian grandmother was the queen of the kitchen. I like to think she would be proud of this ground turkey meatloaf. It’s a lighter, modern take on her classic meatloaf.
What makes this recipe special is the marinara sauce we use instead of ketchup for that authentic Italian flavor. Plus, this version is completely gluten-free by using oats instead of breadcrumbs! Topped with a sprinkle of Parmesan and a touch of fresh basil, I’m confident this turkey meatloaf with oats will quickly win a special place in your home, bringing the same warmth and joy to your table as it does to ours!
Table of Contents
Why You Will Love This Ground Turkey Meatloaf
- The combination of ground turkey, marinara sauce, and Italian herbs ensures each bite is packed with flavor.
- This turkey meatloaf is gluten-free! It’s made with oats instead of breadcrumbs.
- Ground turkey offers a lighter option in this meatloaf than traditional beef-based versions.
- This turkey meatloaf is delicious, healthy, and easy to make.
- Leftovers are great for meal prep. Also, this meatloaf is freezer-friendly.
What Is Italian Turkey Meatloaf?
This Italian turkey meatloaf is a flavorful and healthy take on classic meatloaf, made with ground turkey and packed with Italian flavors. We’ve swapped the traditional ketchup for marinara sauce to give this meatloaf a rich, savory taste. A blend of Italian herbs adds an aromatic depth, making each bite perfectly seasoned. Also, we used oat flour in place of breadcrumbs to make this recipe gluten-free and to give the meatloaf a tender and moist texture. It’s the perfect comfort meal that’s easy to prepare, flavorful, and lightened up with lean turkey.
Ingredients Needed
- Ground Turkey: Use one pound of ground turkey breast for this recipe.
- Oats: Blend rolled oats into oat flour using a blender or food processor. Or, you can just use oat flour if you have it.
- Onion: Dice and sauté one medium white onion.
- Garlic: Sauté the fresh crushed garlic with the onions. You will need one to two garlic cloves for this recipe.
- Italian Herbs: Add Italian herbs to this meatloaf for incredible flavor.
- Salt: Season this turkey meatloaf with salt.
- Worcestershire Sauce: Add Worcestershire sauce for a tangy, umami flavor that enhances the taste of the turkey.
- Egg: One egg helps bind the meatloaf.
- Marinara Sauce: Use your favorite store-bought marinara sauce in this recipe or make our homemade marinara sauce!
How To Make Turkey Meatloaf With Oats
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Combine the meatloaf mixture with your hands or a spoon.
Step 5: 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.
Step 6: 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.
Serving Suggestions
There are so many delicious ways to serve this Italian turkey meatloaf!
- Fresh Basil and Parmesan: Serve this Italian turkey meatloaf sprinkled with fresh basil and freshly grated Parmesan cheese.
- Side Dishes: For classic comfort food, pair this meatloaf with side dishes such as creamy mashed potatoes, cornbread, mac and cheese, baked potatoes, crispy green beans, roasted sweet potatoes, carrots, or Brussels sprouts.
- Salad: Serve this turkey meatloaf with a salad such as our lightened-up Caesar salad or healthy Coleslaw.
- Quinoa: Serve this meatloaf over a bed of cooked quinoa, cauliflower rice, or zucchini noodles.
Expert Tips
- Evenly Shape The Meatloaf: Form the meatloaf into an even shape on a baking sheet lined with parchment paper so it cooks evenly.
- Shaping The Meatloaf: Avoid pressing and packing the mixture too firmly when shaping the meatloaf for more tender and juicy results.
- Let the Meatloaf 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.
- Check If Done: Use a meat thermometer to check if the meatloaf is done cooking. Ensure the meatloaf is fully cooked before serving, but be careful not to overcook it.
Storage Instructions
Store leftovers of this turkey meatloaf in an airtight container in the refrigerator for up to three days. Or, freeze leftovers in a freezer-safe container for 1-2 months.
Variations
- Italian Herbs Blend: If you don’t have a pre-mixed Italian seasoning blend, make your own with a combination of oregano, basil, and thyme. Use 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1/8 teaspoon of dried thyme.
- Onion To Use: We used a white onion for this recipe. Some other options are a sweet or brown onion.
- Add 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.
Frequently Asked Questions
Is This Turkey Meatloaf Gluten-Free?
Yes, this ground turkey 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.
Can You Freeze Turkey Meatloaf?
Yes, you can freeze this Italian turkey meatloaf. We like to slice this meatloaf before freezing it for easy meal prep portions and to make reheating it easy. Store this meatloaf in freezer-safe containers for up to two months. We love storing our leftovers in stasher bags.
How Long Does Turkey Meatloaf Last?
Leftovers of this turkey meatloaf will last up to three days when stored in an airtight container in the fridge. For longer storage, you can freeze this meatloaf.
How To Reheat Turkey Meatloaf?
To reheat this meatloaf, put it in an oven-safe dish and add 2-3 tablespoons of water, chicken broth, vegetable broth, or beef broth. Also, make sure to seal it with a lid or tinfoil. This will help steam the turkey meatloaf and prevent it from drying out. Preheat your oven to 250°F and cook the meatloaf for 20-25 minutes.
Other Recipes You Will Love!
- Healthy Eggplant Parmesan
- Turkey Mushroom Meatloaf
- Italian Turkey Meatballs
- Roasted Tomato Sauce
- Slow Cooker Tomato Sauce
- Pesto Turkey Meatballs
- Turkey Stuffing Meatballs
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
ITALIAN TURKEY MEATLOAF WITH OATS
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a great recipe! I was short on time tonight, so I made 4 smaller loaves instead of 1 large one and baked for 30 minutes. I had an open jar of pizza sauce, so I used that rather than marinara. Each bite was so moist and delicious! We are looking forward to leftovers tomorrow!
Hi Kathy, that sounds like a perfect adaptation, and I love that you made it work with what you had on hand! Using pizza sauce is a great idea, and I’m so happy to hear that the meatloaf turned out moist and delicious. Enjoy your leftovers tomorrow!