Barbecue Glazed Turkey Meatloaf

Let’s talk about meatloaf for a minute, shall we? I feel like everyone either loves it or hates it. For some reason, it isn’t a type of food that people can go either way on. Maybe it has to do with the name. There really is nothing appealing about a “loaf of meat”.

Growing up, I would have been classified as a meatloaf lover. I would go to my grandparents house once a week and after I had a piano lesson with my grandpa, I would cook dinner with my grandma.  Meatloaf was one of the recipes we would make and I don’t know if I truly thought it was delicious or if I just loved being over there.

After I traded in piano for my guitar, I stopped eating at my grandparents every week which meant no more meatloaf. I think I had it once a few years later and doused it in ketchup in order to get it down. There went my love for this food. I never thought I would voluntarily eat it again.

But when I started weight watchers, one of my coworkers gave me a weight watchers recipe for Barbecue Glazed Turkey Meatloaf and swore it was delicious. I decided to give the food one more chance and I am very glad I did.

Barbecue Glazed Turkey Meatloaf (6 servings=4 WW points plus)

1 1/4 pounds of uncooked ground turkey breast

1/3 cup dried plain breadcrumbs, seasoned

1/4 cup low fat shredded cheese

1/4 cup uncooked onions

1 large egg, lightly beaten

1 tsp dried oregano

1/4 tsp salt

1/4 black pepper

2 Tbsp ketchup

2 tsp packed light brown sugar

2 tsp Worcestershire sauce

1 tsp spicy brown mustard


1. Preheat oven to 350 degrees. Line a baking dish with tin foil.

2. Mix the turkey breast, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a bowl. Mix until combined. Shape into a loaf and put in dish with tin foil.

3. Combine the ketchup, sugar, Worcestershire, and mustard in a separate bowl. Use the mixture to cover top of meat loaf in order to create a glaze.

4. Place dish in oven and cook until done, around 45 minutes – 1 hour.

Meatloaf and roasted butternut squash

Meatloaf and roasted butternut squash


This recipe was originally meant for the crock pot, but we altered it for the oven. The meat is moist and the glaze gives it a great flavor so you don’t need to smother it with ketchup. It isn’t a meal I could eat every week but Kevin has requested this recipe 4 times now so it is slowly being added to our rotation. Not too bad, even for a loaf of meat.


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