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Turkey Meatloaf with Cauliflower Potatoes

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Turkey Meatloaf with Cauliflower Potatoes

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Course: Main Course
Cuisine: American
Keyword: Cauliflower Potatoes, Turkey Meatloaf
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8 2 ounces meatloaf, 1/2 cup potato
Calories: 258kcal


  • 1/4 cup vinegar, cider
  • 3 teaspoon mustard
  • 6 ounce tomato paste, canned
  • 2 slice bread, whole wheat
  • 1/2 medium zucchini
  • 1/2 medium bell pepper, red
  • 2 tablespoon shallot
  • 1 pound turkey, ground
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 4 medium potato, red
  • 1 medium cauliflower
  • 2/3 cup yogurt, plain, low-fat
  • 1 clove garlic

Serve With

  • 2 cup green beans


  • Preheat oven to 400 degrees. Line 18″ by 12″ jelly roll pan with foil. Heat large covered saucepot of water to boiling on high.
  • In medium bowl, whisk together vinegar, mustard, and 2 tablespoon tomato paste, set aside.
  • Dice bread slices, grate zucchini, chop pepper and shallot.
  • In large bowl, combine turkey, bread, zucchini, red pepper, shallot, 1/4 cup milk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 1/2 tablespoon tomato paste. Mix until well combined.
  • Transfer mixture to prepared pan; mold into loaf. Pour vinegar mixture over top of loaf. Bake 40-45 minutes or until turkey is cooked through (165 degrees).
  • Quarter potatoes (peel if desired), chop cauliflower.
  • Add potatoes and 1-2 teaspoon salt to boiling water. Boil 10 minutes, add cauliflower, boil 5 minutes longer, or at least until potatoes are tender. Drain; return to pot. Add yogurt, garlic, 1/2 teaspoon salt and remaining 1/2 cup milk (due to personal preference, you may need less, you may need more!). With potato masher, mash until smooth. Serve with meatloaf with steamed green beans.
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Calories: 258kcal | Carbohydrates: 34g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 245mg | Fiber: 6g | Sugar: 10g

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