Power Turkey Meatloaf

Power Turkey Meatloaf

 Power Turkey Meatloaf 



2 pounds lean ground turkey

1 cup all natural mild salsa

1 cup whole wheat bread crumbs

2 large eggs, lightly beaten

3 cloves garlic, finely chopped

1 teaspoon sea salt

Ground black pepper (to taste)

Fresh chopped parsley (for garnish)


Preheat oven to 375 F

Combine turkey, salsa, bread crumbs, egg, garlic, salt, and pepper in large bowl

Press mixture into 9×5 loaf pan,or form into shape of a loaf and place on ungreased 13x9x2 inch baking pan

Bake for 60 to 70 minutes or until center is no longer pink and meat is cooked through.

Let stand 10 minutes before serving. Cut into 8 slices and serve garnished with parsley.

Sagi’s Tip: Cut cooked meatloaf into single servings and freeze in single resealable plastic bags for future meals.

Nutritional Information (per serving)

Calories: 211
Fat: 10g
Saturated fat: 3 g
Cholesterol: 125 mg
Sodium: 485 mg
Carbohydrate: 4 g
Fiber: 1 g
Sugar: 1 g
Protein: 25 g


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Body Beast Chili

Body Beast Chili

Body Beast Turkey Chili


This hearty chili is great anytime, especially on a crisp, cool day. It has that classic chili taste and we absolutely love making this in my house.


1.5 pounds lean ground turkey

1 teaspoon olive oil

1 medium white onion, chopped

1 medium green bell pepper, chopped

3 cloves garlic, finely chopped (optional)

1.5 teaspoons ground cumin

1 tablespooon chili powder

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper (optional)

1-15 oz can kidney or pinto beans, rinsed and drained

1-15 oz can tomato sauce (no sugar-added kind)

2 tablespoons parsley, chopped


Heat oil in large saucepan over medium-high heat. Add turkey, onion, bell pepper, and garlic.

Cook, stirring occasionally, for 10 minutes or until turkey is no longer pink. If necessary, drain turkey once browned.

Add cumin, chili powder, salt, and cayenne pepper. Stir and cook for 1 minute.

Stir in beans and tomato sauce and bring to a boil.

Reduce heat to low and gently simmer, stirring occasionally, for 15 to 20 minutes.

Serve warm. I love to have a bit of cornbread with my chili so if you have room in your macros, go for it!


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