Oaty Turkey Meatloaf with Tangy Tomato-Mustard Glaze

Why You’ll Love This Recipe

• Lean but juicy turkey thanks to milk-soaked oats and grated vegetables.
• Family-friendly tangy tomato–mustard glaze that caramelizes beautifully.
• Complete weeknight meal with garlicky green beans and creamy sweet potato mash.
• Simple pantry ingredients, minimal prep, and great leftovers.

Grocery List

• Produce: 1 small yellow onion, 1 medium carrot, garlic, flat-leaf parsley, 1 lb green beans, 2 lb sweet potatoes, 1 lemon
• Dairy: Milk, butter, 1 large egg
• Pantry: Lean ground turkey, old-fashioned rolled oats, ketchup, tomato paste, Dijon mustard, Worcestershire sauce, apple cider vinegar, brown sugar, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, red pepper flakes (optional)

Full Ingredients

Oaty Turkey Meatloaf

• 1.5 lb (680 g) lean ground turkey (about 93% lean)
• 3/4 cup (70 g) old-fashioned rolled oats
• 1/3 cup (80 ml) milk (dairy or unsweetened non-dairy)
• 1 small yellow onion, grated (about 3/4 cup / 100 g)
• 1 medium carrot, grated (about 1/2 cup / 60 g)
• 3 cloves garlic, finely minced
• 2 tbsp chopped fresh parsley
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme

Tangy Tomato–Mustard Glaze

• 1/3 cup (80 ml) ketchup
• 1 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1.5 tsp apple cider vinegar
• 2 tsp light brown sugar
• Pinch kosher salt and black pepper

Mashed Sweet Potatoes

• 2 lb (900 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
• 2 tbsp unsalted butter (or olive oil)
• 1/4 cup (60 ml) milk (plus more to taste)
• 1/2 tsp kosher salt, plus more to taste
• Pinch ground cinnamon (optional)

Garlicky Green Beans

• 1 lb (450 g) fresh green beans, trimmed
• 1 tbsp olive oil
• 1 tbsp unsalted butter (or use 1 more tbsp olive oil)
• 2 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 1 tsp lemon zest + 2 tsp lemon juice
• 1/4 tsp kosher salt (or to taste)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper for easy cleanup. Lightly mist the parchment with oil to prevent sticking.

Step 2: Soak the oats

In a small bowl, stir together the rolled oats and milk. Let sit for 5 minutes to soften. This helps the turkey stay moist without adding extra fat.

Step 3: Mix the meatloaf

In a large bowl, combine the ground turkey, soaked oats, grated onion, grated carrot, garlic, parsley, egg, Worcestershire sauce, Dijon, salt, pepper, smoked paprika, and thyme. Using a fork or your fingertips, mix just until combined—overmixing can make the loaf dense.

Step 4: Shape the loaf

Transfer the mixture to the prepared sheet pan and shape into a neat 8×4-inch (20×10 cm) loaf with slightly rounded top. Free-form baking on a sheet pan encourages caramelized edges.

Step 5: Make the glaze and start baking

Whisk together ketchup, tomato paste, Dijon mustard, apple cider vinegar, brown sugar, and a pinch each of salt and pepper. Brush half of the glaze over the loaf. Bake for 25 minutes.

Step 6: Finish glazing and bake to temperature

Brush the remaining glaze over the loaf and continue baking 20–30 minutes more, until an instant-read thermometer inserted in the center reaches 165°F (74°C). If the glaze is browning too quickly, tent loosely with foil for the last 10 minutes. Rest the loaf 5–10 minutes before slicing.

Step 7: Make the mashed sweet potatoes

While the loaf bakes, place sweet potato cubes in a pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp salt. Bring to a boil, then simmer 12–15 minutes until very tender. Drain well, return to the hot pot, and let steam off for 1 minute. Mash with butter and milk until smooth and creamy, adding a splash more milk if needed. Season to taste with salt and a pinch of cinnamon if you like.

Step 8: Sauté the garlicky green beans

During the last 10 minutes of baking, heat olive oil and butter in a large skillet over medium-high heat. Add green beans and sauté 4–5 minutes, stirring occasionally, until bright green and just tender-crisp. Add garlic and red pepper flakes; cook 1 minute more until fragrant. Off heat, add lemon zest and juice, and season with salt to taste.

Pro Tips

• Use old-fashioned rolled oats, not quick-cooking oats; they hold their texture and moisture better.
• Grating onion and carrot distributes flavor evenly and helps keep the turkey juicy without visible chunks.
• Free-form the loaf on a sheet pan for maximum browning; if using a loaf pan, add 5–10 minutes to the cook time and pour off excess juices before reglazing.
• Always cook poultry meatloaf to 165°F (74°C). Resting lets the juices redistribute so slices hold together.
• Double the glaze if you like extra for drizzling at the table.

Variations

• Mini loaves: Shape into 6 small ovals and bake 22–26 minutes total, glazing halfway.
• Herby swap: Replace thyme with Italian seasoning and add 1/4 cup (25 g) grated Parmesan to the mix.
• Smoky BBQ: Swap ketchup and mustard glaze for 1/3 cup BBQ sauce mixed with 1 tsp Dijon and 1 tsp cider vinegar.

Storage & Make-Ahead

Assemble the raw loaf up to 24 hours ahead; cover and refrigerate. Bring to room temperature for 20 minutes before baking. Leftover cooked meatloaf keeps 3–4 days in an airtight container; reheat slices at 325°F (165°C) for 10–15 minutes or microwave gently. Freeze cooked slices (wrapped individually) for up to 3 months; thaw overnight. Mashed sweet potatoes can be made 2 days ahead; reheat with a splash of milk. Green beans are best freshly sautéed but can be blanched 1 day ahead and quickly finished in the skillet.

Nutrition (per serving)

Approximate per serving with sides: 490 calories; 29 g protein; 50 g carbohydrates; 19 g fat; 6 g fiber; 540 mg sodium. Values will vary based on brands and exact measurements.