Photo of Turkey meatloaf by WW

Turkey meatloaf

Points® value
Total Time
1 hr 15 min
20 min
55 min


Red onion

2 medium, finely chopped

Turkey Breast Mince, raw

500 g

Breadcrumbs, fresh

80 g

Egg, whole, raw

1 medium, raw, beaten

Butternut Squash

400 g, cut into chunks

Calorie controlled cooking spray

4 spray(s)

Dried Mixed Herbs

2 teaspoon(s)

Chilli flakes

1 teaspoon(s), level


2 clove(s), finely chopped

Tomato ketchup

75 g


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 450g loaf tin with calorie controlled cooking spray, then line with baking paper.
  2. Put a small pan over a medium heat and mist with cooking spray. Fry the onions, mixed herbs and chilli flakes for 6-8 minutes, stirring occasionally, until the onions have softened – add a splash of water if they start to stick. Add the garlic and cook for a further 1 minute. Set aside to cool slightly.
  3. Put the cooled onion mixture in a large bowl with the turkey mince, breadcrumbs and egg. Mix with a wooden spoon until well combined. Season to taste, then spoon into the prepared loaf tin, pushing the mixture right into the corners.
  4. Put the loaf tin in a deep roasting tray and pour enough just-boiled water from the kettle to come halfway up the sides of the loaf tin. Bake for 30-35 minutes until the meatloaf starts to shrink away from the sides of the tin. Cool in the tin for 10 minutes, then turn out of the tin onto a baking tray and spread the ketchup over the top and sides of the meatloaf. Return to the oven for a further 10 minutes.
  5. Meanwhile, bring a large pan of water to the boil. Add the butternut squash and cook for 15-20 minutes or until tender. Drain, then mash and season to taste. Slice the meatloaf and serve with the butternut squash mash.


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