Sweet Potato Turkey Meatloaf (Moist, Healthy, and Gluten-Free)
This Sweet Potato Turkey Meatloaf is a lighter twist on a classic comfort food, made extra moist and flavorful thanks to tender mashed sweet potato. Instead of breadcrumbs, the sweet potato acts as a natural binder, keeping the meatloaf soft while adding fiber, nutrients, and a subtle sweetness that pairs beautifully with savory turkey and herbs. Finished with a simple ketchup glaze, this dish is satisfying, nourishing, and perfect for a wholesome family dinner or meal prep.
Why You’ll Love This Recipe
- Naturally gluten-free and dairy-free
- High in protein while staying juicy and tender
- Easy to prepare with simple pantry ingredients
- Ideal for leftovers and freezer-friendly
Ingredients
For the Meatloaf
- 1 medium sweet potato (about 200 g), cooked and mashed
- 1 lb (450 g) ground turkey (93% lean recommended for best texture)
- 1 large egg
- 6 tablespoons ketchup, divided
- 2 tablespoons dried onion flakes (or 1/4 cup finely chopped onion)
- 1 teaspoon dried marjoram (or oregano or thyme)
- 1 teaspoon kosher salt (adjust to taste)
For the Glaze
- 2 tablespoons ketchup
- 1½ teaspoons Worcestershire-style sauce (alcohol-free)
Instructions
- Prepare the Oven
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it. - Cook the Sweet Potato
Pierce the sweet potato several times with a fork. Microwave for 4–6 minutes, turning once, until completely soft. Let it cool slightly, then peel and mash the flesh in a large bowl until smooth. - Mix the Meatloaf
Add the ground turkey, egg, 4 tablespoons of ketchup, dried onion flakes, marjoram, and salt to the mashed sweet potato. Gently mix with a fork or your hands just until combined. Avoid overmixing to keep the meatloaf tender. - Shape the Loaf
Transfer the mixture to the prepared baking sheet and shape it into a compact loaf. - Make the Glaze
In a small bowl, mix the remaining 2 tablespoons of ketchup with the Worcestershire-style sauce. Spread the glaze evenly over the top of the meatloaf. - Bake
Bake uncovered for about 55 minutes, or until the meatloaf is fully cooked and reaches an internal temperature of 165°F (74°C). - Rest and Serve
Remove from the oven and let the meatloaf rest for 5 minutes before slicing. This helps it hold its shape and stay juicy.
Helpful Tips
- If using very lean turkey, avoid overbaking to prevent dryness.
- You can sauté fresh onion in a little oil before adding it for deeper flavor.
- For a slightly smoky taste, replace part of the ketchup with a sugar-free barbecue-style sauce.
Serving Suggestions
This turkey meatloaf pairs well with mashed vegetables, roasted greens, steamed broccoli, or a fresh salad. It also makes excellent leftovers for sandwiches or reheated lunches.
Storage and Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.