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Photo of Turkey meatloaf by WW

Turkey meatloaf

3 - 5
PersonalPoints™ per serving
Total Time
1 hr 25 min
20 min
55 min


Red onion

2 medium, finely chopped

Dried herbs

2 tsp, mixed variety

Dried chilli flakes

1 tsp


2 clove(s), finely chopped

Turkey breast mince

500 g

Wholemeal bread

2 slice(s), to make 1 cup (70g) fresh breadcrumbs


1 medium, lightly beaten

Tomato sauce

75 ml

Butternut pumpkin

400 g, weighed peeled, cut into chunks

Oil spray

1 x 3 second spray(s)


  1. Preheat the oven to 180°C. Line a 8cm x 20cm loaf tin with baking paper.
  2. Lightly spray a large frying pan with oil and heat over medium heat. Cook onions, herbs and chilli for 6-8 minutes, stirring occasionally, or until onions have softened—add a splash of water if they start to stick. Add garlic and cook for a further 1 minute. Transfer to a large bowl to cool slightly.
  3. Add mince, breadcrumbs and egg to onions and mix until well combined. Season with salt and pepper. Spoon into prepared tin, pushing mixture right into corners.
  4. Place tin in a deep roasting tray and pour enough just-boiled water from kettle to come halfway up sides of tin. Bake for 30-35 minutes until meatloaf starts to shrink away from sides of tin. Cool in tin for 10 minutes, then turn out onto a baking tray and spread sauce over top and sides of meatloaf. Return to oven for a further 10 minutes.
  5. Meanwhile, bring a large saucepan of water to the boil. Add pumpkin and cook for 15-20 minutes or until tender. Drain, then mash and season with salt and pepper. Slice meatloaf and serve with mash.


TIP: If you’re freezing the meatloaf, cut it into portions first to make thawing and reheating quicker and easier. The meatloaf can be frozen in an airtight container for up to 2 months.