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Italian Turkey Meatloaf Recipe

This vegan Italian turkey meatloaf recipe uses plant-based protein, herbs, garlic, and tomato richness.It creates a tender, sliceable loaf with classic Italian personality and weekday reliability.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 305
Ingredients Method Notes

Ingredients
  

  • Plant-based turkey-style protein crumbles – 300 g
  • Rolled oats – ½ cup 40 g
  • Unsweetened soy milk – ½ cup 120 ml
  • Onion finely chopped – ½ cup (60 g)
  • Garlic minced – 1 teaspoon
  • Olive oil – 1 tablespoon
  • Tomato sauce – ¼ cup 60 ml
  • Soy sauce – 1 tablespoon
  • Dried basil – 1 teaspoon
  • Dried oregano – 1 teaspoon
  • Dried parsley – ¾ teaspoon
  • Ground flaxseed – 1 tablespoon
  • Water – 2½ tablespoons
  • Black pepper – ½ teaspoon

Method
 

  1. Preheat oven to 180°C and lightly grease loaf pan.
  2. Mix flaxseed with water and rest 5 minutes until gel forms.
  3. Combine oats with soy milk, soaking 3 minutes.
  4. Add protein, onion, garlic, flax mixture, oil, soy sauce, basil, oregano, parsley, pepper, and two tablespoons tomato sauce.
  5. Mix gently until evenly combined and cohesive.
  6. Press mixture firmly into loaf pan.
  7. Spread remaining tomato sauce evenly over top.
  8. Bake for 40 minutes until edges appear set.
  9. Rest loaf 5 minutes, then slice cleanly.

Notes

Nutritional Values (Per Serving)

  • Calories: 305 kcal
  • Total Fat: 7.5 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 34 g
  • Fiber: 5 g
  • Protein: 26 g

Vitamins and Minerals (Per Serving, % DV – Max 5)

  • Vitamin B12: 23%
  • Iron: 25%
  • Calcium: 17%
  • Zinc: 18%
  • Potassium: 14%

Additional Notes and Flavor Tips

Add sun-dried tomatoes if you enjoy extra depth.
Serve with roasted vegetables or herbed potatoes.
Leftovers taste even better and age gracefully, unlike rushed plans.