Chili Pumpkin Turkey Meatloaf

Sometimes a craving happens and you just gotta roll with it. Sometimes it’s weird, sometimes it ends up MARVELOUS. Like this meatloaf!! It’s savory but then the pumpkin in it makes it perfect for sweet toppings. For some reason I love topping it with dijon mustard and sugar free syrup. Winning combination!

IMG_9067Chili Pumpkin Turkey Meatloaf
Serves: 4-6

  • 1 lb of raw 97% lean ground turkey
  • 1/2 cup of raw old fashioned rolled oats
  • 1/2 cup pumpkin purée
  • 2 egg whites
  • 2 tsp chili powder
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice

Preheat the oven to 350F. Mix all of the ingredients together in a bowl, and then place inside a bread loaf pan that’s been sprayed with nonstick spray. Allow it to bake at 350F for 35 minutes. And that’s it! You can’t go wrong!

I cut mine into 4 slices and they’re 188 calories each. It’s filling and I feel like this is the perfect size, but you may choose to slice it into 5 or 6 slices :) I’m good at eating :p


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66 comments

    • KimNo Gravatar says:

      You sure can! I have before, but I don’t remember how look they took, I’m sorry. I would check around 20 minutes! It will mostly depend on how thick you make the meatballs.

  1. RachVonFitNo Gravatar says:

    I made a batch of this the beginning of this week, and I couldn’t get the meatloaf to firm up! :( The flavor is delicious, but sadly the texture of mine is similar to catfood (they are completely cooked). All of the lovely photos look like it’s a firm meatloaf.

    I made two separate ones in hopes the second one would turn out better, but no luck. I kept them in the oven for over 40 minutes hoping the longer I cooked the more firm they would be.

    Did you use canned pumpkin? Also, I used real egg whites. Did you use real egg whites or carton egg whites? I had really large eggs so I was wondering if I ended up with too many egg whites…

    • KimNo Gravatar says:

      That’s bizarre – never heard that happen!

      I use real egg whites. And it’s canned pumpkin. Hmm the only other thing is – you included the oats right?

      A very important aspect is that the turkey needs to be 97% or 99% fat free! If you get any turkey with a higher fat content, it will notttt firm up because the fat will keep it “soggy” and never bake through. What kind of turkey was it?

  2. KaitlynNo Gravatar says:

    i’ve made this in the past – a couple times actually – always with 99% lean turkey. i really liked eating it with syrup :)

    well, it’s been months and months since i’ve made it, and while i was shopping i picked up 93% lean turkey, not realizing it had to be leaner to work with this recipe! ugh.. :( not to mention i ran out of syrup, so i’m not sure why i even tried making it! i hope it still turns out okay..

  3. KaitlynNo Gravatar says:

    Thanks for the recipe!! I baked mine in a muffin pan to make it easier for meal prep and they turned out awesome, just had to adjust the bake time. Also I’m just curious what brand of sugar free syrup you use with the Dijon? I live in Canada and so far have had no luck finding sugar free syrup when I’m out looking for it, but if I knew some brand names I could probably narrow it down at least :) thanks again!

    • KimNo Gravatar says:

      Yay! I love them as muffins too!!

      I usually use what is cheapest on the shelf. Common brands are Hungry Jack, Smuckers, Log Cabin, Maple Grove Farms, MS. Buttersworth. I don’t know how “local” these are, but I’m sure you’ve seen a brand called Walden Farms? They have a zero-calorie breakfast/pancake syrup that tastes just the same as what I use.

    • KimNo Gravatar says:

      178 cals; 1.7 g fat, 10 g carbs (2 g fiber), 30 g protein

      That’s what I have it in my fitness pal. It will vary based on what brand of turkey you get and what % leanness! I recommend getting myfitnesspal and entering the 4 main ingredients to see based on the turkey you use!

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