First off, I want to acknowledge that I know these are not great pictures. I think meatloaf is one of the absolute hardest dishes to photograph, because no matter how good of a photographer you are (which I confess I’m not a very good one), it’s just a big hunk of meat. And it’s hard to make a big loaf of meat look appetizing. I mean even the word “meatloaf” is not a super appetizing word.
But thankfully, we don’t always choose our food based on what is most beautiful on the plate or has the most appealing name. If we did, we might miss out on this AMAZING Hawaiian BBQ Turkey Meatloaf. Y’all, this was SO GOOD! Like, way way better than expected good. Like, I want to eat 3 servings good. I had never had a turkey meatloaf before, only the beef varieties, so I wasn’t sure how it would taste. But man, I’m glad I gave it a shot!
As with all meatloafs, this one is easy to make. Just combine a few ingredients, mold into a loaf, and bake. However, this does have to bake for over an hour, so make sure you plan ahead and make this on a night when you’re not in a rush. Also, the key ingredient in this dish is the BBQ sauce, so use whichever brand you like the best!
The great thing about this dish (other than being delicious) is it’s actually a Low Calorie meal, with only 380 calories per serving! I got the recipe from my eMeals Low Calorie meal plan. They have lots of other Easy, Healthy Meal Plans for you to pick from too! I highly recommend eMeals for meal planning.
- 2 lb lean ground turkey
- 1 cup panko breadcrumbs
- 1⁄2 cup plus 3 Tbsp barbecue sauce, divided
- 1⁄4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 tsp ground ginger
- 3-4 pineapple slices in 100% juice
- Preheat oven to 350°F.
- Combine ground turkey, panko, 3 Tbsp barbecue sauce, parsley, egg, ginger, 1⁄2 tsp salt and 3⁄4 tsp pepper in a large bowl. Press mixture into a 10-inch loaf on a rimmed baking sheet.
- Brush top of meat loaf with 1⁄4 cup barbecue sauce. Press pineapple rings into top of loaf. Bake for 1 hour.
- Brush top of loaf with remaining 1⁄4 cup barbecue sauce; bake 15 minutes longer or until a meat thermometer inserted into center reads at least 165°F. Sprinkle with additional parsley, if desired.