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Melba Wilson's Barbecue Turkey Meatloaf

Nathan Congleton / TODAY
Cook Time:
45 mins
Prep Time:
25 mins

Chef notes

When you think of comfort food, meatloaf is an obvious choice. However, as delicious as it is, it's not always the healthiest option. Using turkey instead of beef has benefits besides just being yummy! Turkey meat protein is high quality, meaning it supplies all the 9 essential amino acids used by the body for growth and repair. It is low in fat, high in vitamin B and promotes a healthy heart!

Technique tip: Use dark meat for flavor and is juicer to avoid drying out.

Swap option: Need to be gluten free? Rolled oats are a perfect option to replace breadcrumbs and still bind the meatloaf together.


  • pounds ground dark meat turkey
  • 1 cup minced red bell pepper
  • 1 cup minced green bell pepper
  • 1 cup peeled and minced yellow onion
  • 2 eggs, beaten
  • 1 chicken bouillon cube
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup plain breadcrumbs
  • 1 tablespoon chopped fresh mint leaves
  • 1 cup barbecue sauce



Preheat the oven to 325 F. Lightly grease a rimmed baking sheet.


In a large mixing bowl, add all of the ingredients except for 1/4 cup of barbecue sauce. Combine thoroughly with your hands. Shape the meat into a loaf and place it on the prepared baking sheet.


Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Drizzle the top of the cooked meat loaf with the remaining 1/4 cup of barbecue sauce and let it rest for at least 15 minutes before slicing.