Turkey-Pumpkin Meatloaf

Mikekey K


I was hungry for meatloaf and thought I had all of the ingredients on hand to make my old standby from Quaker Oats cookbook (which I make with turkey instead of beef). Lo and behold what I thought was tomato sauce lurking in the back of the pantry turned out to be something else. I didn't want to go out to the store and I dislike catsup in my meatloaf. I had a partial can of cooked pumpkin leftover from another recipe, so I decided to give it a try. Turned out very moist.

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20 Min


1 Hr



Blue Ribbon Recipe

Notes from the Test Kitchen:
If you are looking for a unique meatloaf for dinner, then look no further! Who would have thought to pumpkin in turkey meatloaf? The pumpkin flavor is subtle but makes this meatloaf really moist. This meatloaf recipe is so easy to make and your family will love it.


1 1/2 lb
ground turkey (use dark meat-breast is too dry)
1 c
canned pumpkin (not pie mix)
3/4 c
old-fashioned oats, uncooked
1 large
egg, lightly beaten
1/4 c
dried onion flakes
1/3 c
grated Parmesan cheese
1 tsp
garlic powder (not salt)
1 tsp
dried basil
1/2 tsp
1/4 tsp
ground black pepper

Directions Step-By-Step

Preheat oven to 350F. Coat a 8 x 4-inch loaf pan with nonstick cooking spray.
In a large bowl, using your hands, combine all ingredients until well-blended.
Press mixture into loaf pan and bake 1 hour or until internal temperature reaches 160F. Remove from oven and let stand 5 minutes before slicing and serving.

About this Recipe

Course/Dish: Meatloafs
Main Ingredient: Turkey
Regional Style: American
Hashtag: #pumpkin