Turkey-Pumpkin Meatloaf

Prep Time
Cook Time
1h 20m
Ready In

"I was hungry for meatloaf and thought I had all of the ingredients on hand to make my old standby from Quaker Oats cookbook (which I make with turkey instead of beef). Lo and behold what I thought was tomato sauce lurking in the back of the pantry turned out to be something else. I didn't want to go out to the store and I dislike catsup in my meatloaf. I had a partial can of cooked pumpkin leftover from another recipe, so I decided to give it a try. Turned out very moist."

Original recipe yields 4 servings


  • Serving Size: 1 (257 g)
  • Calories 373.7
  • Total Fat - 8.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 150.9 mg
  • Sodium - 467.1 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 3.7 g
  • Sugars - 2.2 g
  • Protein - 50.1 g
  • Calcium - 133.5 mg
  • Iron - 3.5 mg
  • Vitamin C - 5.2 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350F. Coat a 8 x 4-inch loaf pan with nonstick cooking spray.

Step 2

In a large bowl, using your habds, combine all ingredients util well-blended.

Step 3

Press mixture into loaf pan and bake 1 hour or until internal temperature reaches 160F.

Step 4

Let stand 5 minutes before slicing and serving.

Tips & Variations

No special items needed.



I chose this recipe to use up some canned pumpkin I had in the fridge and I am glad I did. It is a very good and different meatloaf which we enjoyed with baked potatoes and broccoli. The only change I made was using only 1 pound ground turkey and 1 tsp onion powder instead of onion flakes. Thanks for sharing!

review by:
(8 Nov 2014)