Turkey Vegetable Meatloaf Casserole Recipe

This Turkey Vegetable Meatloaf Casserole recipe is a wonderfully comforting way to enjoy dinner with fewer carbs.

As many of you know, I’ve returned to low carb eating, but on my own terms. So far so good, as it’s controlling my blood sugar wonderfully! I still cook plenty of higher carb dishes for Mini Chef and for friends. But for myself, the low carb thing is really helping. I feel much better too.

Clean Eating Turkey Vegetable Meatloaf Casserole recipe sliced and placed on a white plate.

But that doesn’t change my need for comfort foods. I still crave a comforting meal, particularly during colder months and few things beat a good meatloaf casserole. In fact, I have a small but growing list of new comfort foods that are lower in carbs. I do miss my lentils, but they do a number on my blood sugar. So all I can do is work on creating a new list of favorite foods. It’s kind of a fun adventure!

Meatloaf and mashed potatoes are a classic American comfort food. But the potatoes don’t work for me these days. If you prefer carbs, by all means, use mashed potatoes instead! But if, like me, you are trying to lower your carb intake, then this cauli-mash is the perfect replacement. I hope you’ll enjoy this Clean Eating Turkey Vegetable Meatloaf Casserole recipe. We sure did!

Clean Eating Turkey Vegetable Meatloaf Casserole recipe still in the loaf pan. You can see the layer of mashed cauliflower on top sprinkled with specks of fresh parsley.

More Healthy Meatloaf Recipes

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Clean Eating Turkey Vegetable Meatloaf Casserole Recipe

Turkey Vegetable Meatloaf Casserole

Few comfort foods can beat a good meatloaf. But serve it with mashed deliciousness covering the top and you have a whole new level of comfort food.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 246kcal


  • 2 lb. ground turkey
  • 2 large eggs
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried thyme
  • 1 tsp. dried ground rosemary
  • ¼ cup fresh, chopped parsley
  • 1 cup finely chopped, fresh broccoli
  • 24 oz. riced cauliflower (I used frozen, but raw works too)
  • 2 tbsp. butter (or butter substitute for dairy free)
  • ½ tsp. garlic powder


  • Preheat oven to 350 F.
  • Place all meat loaf ingredients in a large mixing bowl and knead to combine thoroughly. Transfer to a greased loaf pan and even the surface of the loaf.
  • Bake for 60 minutes or until a meat thermometer reaches at least 165 F.
  • While the meatloaf bakes, cook the cauliflower and cool.
  • When cool enough to touch, transfer to a cheese cloth and wring out as much liquid as you can over the sink.
  • Once you’ve gotten as much water out of the cauliflower as you can, transfer it to a blender, food processor or back to the empty pot you cooked it in if you have a stick blender.
  • Add in the butter and garlic powder and blend until you have a smooth mash.
  • Remove the meatloaf from the oven and smooth the mash over the meatloaf. Top with a little fresh, chopped parsley and slice to serve.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Calories: 246kcal | Carbohydrates: 3g | Protein: 38g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 155mg | Sodium: 144mg | Potassium: 563mg | Fiber: 1g | Vitamin A: 615IU | Vitamin C: 18.2mg | Calcium: 54mg | Iron: 3.1mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel


Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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