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Thanksgiving-Style Turkey Meatloaf

Thanksgiving-Style Turkey Meatloaf


"This recipe is a great alternative to traditional meatloaf. It's delicious using veggies and ground turkey to compliment one another. The white gravy adds a sense of the holiday season with its wonderful aroma and flavor. Please be aware, measurements are estimates as I use the Italian-style 'to taste' method of cooking. Go with what feels right!"
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1 h 15 m servings 308 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x9 inch square baking dish.
  2. Mix the ground turkey with the eggs, onion, rolled oats, green beans, cranberries, rosemary, and bay leaf in a large bowl. Use your hands to thoroughly blend the ingredients. Season to taste with salt and pepper. Spread the ground turkey mixture over the bottom of the prepared dish. Top with a layer of pancetta.
  3. Bake the meatloaf in preheated oven for 45 minutes to 1 hour. Check for doneness when juices run clear, and an internal thermometer inserted into the meatloaf reaches 160 degrees F (70 degrees C).
  4. Meanwhile, to make the gravy, melt the butter in a pan over medium heat. Stir in the flour, and cook for 1 to 2 minutes until the mixture becomes paste-like and light brown. Stir in the garlic, cinnamon, and nutmeg. Gradually whisk in the milk and chicken broth, bringing the mixture to a boil. Lower the heat to medium, and continue cooking and whisking until desired thickness is reached. Season to taste with salt and pepper. Serve spooned over sliced meatloaf.

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Read all reviews 5
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I thought this was just OK. I was leery about green beans cooking, so I used food processor to gently chop the green beans, onion and cranberries, which worked very quickly and easily. I think...

The meatloaf was great, but the sauce was gross.

instead of "regular rolled oats" try crushing some seasoned bagged stuffing mix - omit the green beans too!

Tried to make the loaf without the pancetta. I think it really needed the fatty taste of pork on top, since the loaf was not as tasty as I would have liked. The cranberries were very sour and di...

Good with some substitutions... chicken instead of turkey, half an onion instead of a whole one (yikes, that would be lots of onion!!), sweetened dried cranberries instead of fresh, and no sauce...

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