Sweet Potato Turkey Meatloaf
This easy-to-make dish requires minimal prep, making it ideal for busy weeknights or meal prep. A hint of marjoram, combined with lean ground turkey and a dash of ketchup, creates a delightful balance of comforting and unexpected flavors that’s sure to impress.
This gluten- and dairy-free Sweet Potato Turkey Meatloaf offers a fresh, wholesome take on a classic comfort dish, delivering flavorful bites in every slice.
Ingredients
- 1 pound ground turkey 93% lean
- 1 medium sweet potato baked (approximately 7 ounces or 1 heaping cup)
- 1 large egg
- 6 tablespoons ketchup divided (use sugar-free ketchup for Whole30, such as Primal Kitchen)
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons dried onion flakes
- 1 teaspoon marjoram
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (175°C).
- Scoop the flesh out of the baked sweet potato, discarding the skin. In a large mixing bowl, thoroughly mash the sweet potato.
- Add the ground turkey, egg, 1/4 cup of the ketchup, dried onion flakes, marjoram, and kosher salt to the bowl. Using a fork, blend the ingredients well, ensuring the turkey mixture is uniformly combined.
- In a separate small bowl, mix the remaining 2 tablespoons of ketchup with the Worcestershire sauce to create a tangy glaze.
- Shape the turkey mixture into a loaf and transfer it onto a baking sheet. Spread the ketchup-Worcestershire glaze evenly over the top.
- Place the loaf in the preheated oven and bake uncovered for 55 minutes. Once done, allow the meatloaf to rest for about 5 minutes before slicing and serving.
- If you don’t have a pre-baked sweet potato, you can cook it quickly in the microwave or opt for baking in an oven or air fryer for a softer texture.