Turkey meatloaf topped with radish, apple salad

Turkey meatloaf topped with radish, apple salad

I love meatloaf!

That’s probably because it was a childhood comfort food. There is something very satisfying about having a great meatloaf with a side of creamy mashed potatoes. This is my healthy version, turkey meatloaf.

Now that I am older and living a healthier life

I have tinkered around to come up with this healthier version. Replacing the beef with lean turkey will help reduce the saturated fat. Be careful when choosing your turkey as white turkey meat has less saturated fat than sirloin but not less than dark turkey meat. Read the label and make sure it contains only lean white meat. Don’t be fooled though, because this isn’t your typical dry turkey meatloaf. My secret ingredient of mushrooms gives this meatloaf a great Unami flavor and keeps the turkey moist and juicy. I also like to limit my sugar intake, especially my processed sugars, so I replaced the typical ketchup topping with a fresh salad of radishes, apples and arugula.

I usually serve this with quinoa or my favorite mashed potato substitute – mashed cauliflower (see my pastel to papa recipe for my mashed cauliflower recipe). Meat and potatoes are a classic combo but can be very heavy on your stomach. The turkey and cauliflower are much lighter but still satisfy that meat and potato craving.

Turkey Meatloaf topped with radish, apple salad

A healthier version of my childhood comfort food. Don't be fooled though because this isn't your typical dry turkey meatloaf. My secret ingredient of mushroom gives this meatloaf a great Unami flavor and keeps the turkey moist and juicy. 



  • 2 Lbs Lean white meat ground turkey
  • 8 Oz Mushrooms I like to use baby portobello
  • 1 Large Bell pepper
  • 1 Small Red onion
  • 3 Cloves Garlic
  • 1/2 Cup Fresh whole wheat bread crumbs
  • 1/4 Cup Tamari or liquid aminos
  • 1 Tbsp Fresh or dried thyme
  • 1 Tbsp Paprika
  • 1 Tbsp Salt
  • 1 Tbsp Black pepper
  • 2 Tbsp Hot sauce
  • 2 Eggs

Radish and Apple salad

  • 4 French radishes
  • 1 Honey crisp apple
  • 1/2 Cup Micro greens or arugula

Salad vinaigrette

  • 1 Cup Olive oil
  • 1 Cup Apple cider vinegar
  • 3 Tbsp Dijon mustard
  • 2 Tbsp Honey



  • Preheat oven to 375
  • Dice mushrooms, onions, bell pepper, and garlic
  • Add small amount of oil (I use avocado oil) to sauté pan. Sauté mushrooms, onions and bell pepper for around 5 minutes or until soft. Add garlic and Tamari or liquid aminos and sauté for additional minute. Turn off heat and let cool.
  • For bread crumbs, you can use store bought, but I like to take a few fresh slices of wheat bread and pulse in food processor
  • In large bowl combine ground turkey, bread crumbs, eggs, hot sauce, thyme, paprika, salt and pepper. Also add sautéed mushroom, onion, garlic and pepper once cooled.
  • Combine all ingredients and form into a loaf on an oven safe pan. Season again with a salt and pepper
  • Bake at 375 for 60-75 mins. I like to broil for addition 5-10 mins to give outside a nice crust. 

Radish and apple salad

  • Combine vinaigrette ingredients and shake well 
  • Chop radishes and apples into 1/2" cubes. 
  • Combine radishes, apples and arugula/micro-greens and top with a few tbsp of vinaigrette 
  • Once meatloaf if cooked, remove and slice. Top with salad and serve with your favorite side. I recommend mashed cauliflower or quinoa. 


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