“Refashioned” Turkey Meatloaf

“refashioned” Turkey Meatloaf

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Beth Goike


My friends and family have tried this recipe and love it!


★★★★★ 1 vote

4-5 Servings
20 Min
45 Min


  • ·
    ½ medium head cauliflower, cut into small florets
  • ·
    1/2 cup chicken broth
  • ·
    1 ½ teaspoon canola oil
  • ·
    1 small chopped onion
  • ·
    3 cloves garlic, chopped
  • ·
    1 ½ pounds 85 % lean ground turkey
  • ·
    1 1/4 teaspoons salt
  • ·
    1/4 teaspoon ground black pepper
  • ·
    ¼ cup chopped parsley
  • ·
    1/2 cup quick-cooking oats
  • ·
    2 tablespoons grated parmesan cheese

  • ·
    1/3 cup ketchup
  • ·
    1 tablespoon dijon mustard

How to Make “Refashioned” Turkey Meatloaf


  1. Preheat oven to 375 degrees F. Cover a sheet tray with foil.
    Add the cauliflower florets to a small saucepan and cover with the chicken broth. Cover the pot with a lid. Simmer until tender. Add cauliflower to a blender along with the broth ½ cup broth. Blend until smooth, scraping sides of blender as necessary. Let cool. The cauliflower will thicken as it cools down.
    Heat oil in a large non stick sauté pan. Once shimmering, sauté onion and garlic until just softened. Remove to a large bowl to cool. Once cool, add pureed cauliflower, turkey, salt, pepper, parsley, quick cooking oats, and Parmesan cheese. Mix all meatloaf ingredients well. Shape into a loaf on the prepared sheet tray. In a small bowl, mix together the ketchup and mustard and brush on top of the loaf.
    Bake for 45 minutes, until cooked through. Rest for 5 minutes before slicing.

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About “Refashioned” Turkey Meatloaf

Course/Dish: Turkey Meatloafs

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