Pumpkin Turkey Meatloaf – Just 4 Ingredients, Moist & Easy

Delicious 4 Ingredient Pumpkin Turkey Meatloaf Recipe

Pumpkin Turkey Meatloaf – Just 4 Ingredients, Moist & Easy

Eleanor Craig

This Delicious 4 Ingredient Pumpkin Turkey Meatloaf recipe is undoubtedly effortless to throw together, but it’s also perfectly moist and flavorful.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine American

Servings slices

Calories 191 kcal

Equipment

9x5 inch (23x13cm) loaf pan

Large mixing bowl

Non-stick cooking spray

Small whisk or fork (for glaze)

Instant-read thermometer

Aluminium foil

Ingredients

For the Meatloaf

1 ½ pounds ground turkey (minced turkey) - lean, 93% lean — about 680g
⅓ cup canned pumpkin purée - not pumpkin pie filling, about 80g
½ cup rolled oats - regular — use certified gluten-free if needed, about 45g
1 medium egg
¼ teaspoon ground cinnamon
¼ teaspoon chili powder (chilli powder in British English)
1 teaspoon non-stick cooking spray - for greasing the loaf pan

For the Ketchup Glaze (optional)

½ cup ketchup (tomato sauce Australia and UK) - about 120ml
2 tablespoons brown sugar - about 25g
1 ½ teaspoons white vinegar
1 teaspoon dry mustard powder
⅛ teaspoon chili powder (chilli powder in British English)

Instructions

Preheat the oven to 350°F / 175°C (180°C fan-forced).
In a large mixing bowl, combine the ground turkey, canned pumpkin, oats, egg, cinnamon, and chilli powder. Mix by hand until just combined — overmixing will make the meatloaf dense and tough.
1 1/2 pounds ground turkey (minced turkey), 1/3 cup canned pumpkin purée, 1/2 cup rolled oats, 1 medium egg, 1/4 teaspoon ground cinnamon, 1/4 teaspoon chili powder (chilli powder in British English)
Transfer the mixture into a 9x5 inch (23x13cm) loaf pan lightly coated with non-stick spray. Gently press and shape into an even loaf, slightly doming the top.
1 teaspoon non-stick cooking spray
Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 165°F / 74°C on an instant-read thermometer.
If using the glaze, whisk together the ketchup, brown sugar, vinegar, mustard powder, and chilli powder in a small bowl. After the meatloaf has baked for 25-30 minutes, remove it from the oven, spread the glaze evenly over the top, then return to the oven for the remaining 25-30 minutes of baking.
1/2 cup ketchup (tomato sauce Australia and UK), 2 tablespoons brown sugar, 1 1/2 teaspoons white vinegar, 1 teaspoon dry mustard powder, 1/8 teaspoon chili powder (chilli powder in British English)
Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing. This allows the juices to redistribute and prevents the loaf from crumbling.

Notes

Storage: Refrigerate leftover slices in an airtight container for up to 4 days. Freeze individually wrapped slices for up to 3 months.

Make-Ahead: Mix the meatloaf the night before, press into the pan, cover, and refrigerate. Add 5-10 minutes to bake time if going straight from the fridge.

Substitutions: Swap rolled oats for almond flour (1/3 cup) for a lower-carb version, or use certified gluten-free oats to keep it gluten-free.

Reheating: Reheat slices in a 300°F / 150°C oven for 10-12 minutes or microwave covered for 90 seconds to prevent drying out.

Pro Tip: Let the meatloaf rest in the pan for 10-15 minutes after baking before slicing — this lets the juices redistribute and prevents the loaf from crumbling.

Nutrition

Serving: 1servingCalories: 191kcalCarbohydrates: 12gProtein: 18gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 83mgSodium: 206mgPotassium: 279mgFiber: 1gSugar: 7gVitamin A: 1786IUVitamin C: 1mgCalcium: 33mgIron: 2mg

How did this recipe turn out for you?