Protein-Packed Turkey Meatloaf with Oat Bran & Greek Yogurt
High-protein turkey meatloaf with Greek yogurt & oat bran. 42g protein per serving. Easy meal prep dinner.
Ingredients
- 1.5 lbs ground turkey (93/7 lean)
- 1 cup plain nonfat Greek yogurt
- 1/2 cup oat bran
- 2 large eggs
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 1/2 cup low-sodium beef broth
- 2 tbsp balsamic vinegar
Instructions
- 1
Preheat your oven to 375°F and line a 9x5-inch loaf pan with parchment paper for easy cleanup.
- 2
Dice the yellow onion into small, uniform pieces and mince the garlic cloves finely.
- 3
Combine the ground turkey, Greek yogurt, oat bran, eggs, diced onion, minced garlic, fresh parsley, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, sea salt, and cayenne pepper in a large mixing bowl.
- 4
Mix the ingredients gently with your hands until just combined — don't overmix, as this will make the meatloaf dense and tough.
- 5
Press the mixture firmly into the prepared loaf pan, smoothing the top with the back of a spoon.
- 6
Whisk together the beef broth and balsamic vinegar, then pour the mixture evenly over the top of the meatloaf.
- 7
Bake in the preheated oven for 45-50 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest point.
- 8
Remove the meatloaf from the oven and let it rest for 5 minutes before slicing — this allows the juices to redistribute.
- 9
Slice into 4 equal portions and serve warm with the pan juices spooned over the top.
- 10
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual slices for quick reheating.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Plain nonfat Greek yogurt | Nonfat cottage cheese, blended smooth | Cottage cheese adds even more protein (28g per cup vs 20g) and creates an equally moist texture while reducing calories slightly. |
| Oat bran | Unflavored whey protein powder (1/3 cup) mixed with 2 tbsp water | Swapping oat bran for whey powder adds 25g of protein per serving while maintaining moisture and binding without extra carbs. |
| Ground turkey (93/7) | Ground chicken breast (99% lean) or 50/50 ground turkey and ground bison | Ground chicken breast is even leaner and adds 2-3g more protein per serving; bison adds richness while keeping fat low. |
| Beef broth topping | Sugar-free ketchup mixed with apple cider vinegar (1:1 ratio) | Creates a classic meatloaf glaze without added sugar while maintaining moisture on the surface during baking. |
| 2 large eggs | 3 large egg whites | Egg whites reduce saturated fat and cholesterol while maintaining binding power and adding protein. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 305 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 75mg |
| Sodium | 380mg |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sugar | 2g |
| Protein | 42g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
