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Italian Turkey Meat Loaf

It's easy to whip up this turkey and bean meat loaf on weeknights, and it makes fantastic sandwiches the next day. It's a little softer than most loaves but it slices perfectly and holds its shape while serving. —Laurie Bock, Lynden, Washington
  • Total Time
    Prep: 15 min. Bake: 40 min. + standing
  • Makes
    6 servings


  • 6 garlic cloves, halved
  • 2 medium carrots, cut into chunks
  • 1 small onion, cut into wedges
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup quick-cooking oats
  • 1/2 cup fat-free milk
  • 1 can (6 ounces) tomato paste, divided
  • 3 teaspoons Italian seasoning, divided
  • 1 teaspoon seasoned salt
  • 1 package (20 ounces) lean ground turkey
  • 1 tablespoon water


  • Preheat oven to 350°. Place garlic, carrots and onion in a food processor; pulse until finely chopped. Add beans; process until blended. In a large bowl, combine oats, milk, half of the tomato paste, 1-1/2 teaspoons Italian seasoning, seasoned salt and black bean mixture. Add turkey; mix lightly but thoroughly.
  • Shape into a loaf and place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, 30 minutes.
  • Combine water with the remaining tomato paste and Italian seasoning; spread over meat loaf. Bake 10-15 minutes longer or until a thermometer reads 165°. Let stand 10 minutes before slicing.
Nutrition Facts
2 slices: 298 calories, 9g fat (2g saturated fat), 75mg cholesterol, 517mg sodium, 30g carbohydrate (6g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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