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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  1. Mishwish50No Gravatar says:

    I follow you on instagram and saw this and had to make it.Gluten Free version – I added quinoa flakes instead of oats, chilli flakes instead of powder. So yummy. This will be in my repeat recipe book for sure. Thanks XXX

    • KimNo Gravatar says:

      I prefer to add either dijon mustard and sugar free syrup on it, or I like to add sunflower seed butter on it. A lot of people like pb2/peanut flour or cottage cheese.

  2. mollyNo Gravatar says:

    This has literally been my dinner for a month now. You’re creations are simply out of this world! I loveeeee it!!!!!! :))))

  3. jjNo Gravatar says:

    hello…just wanted to let you know i made this tonight and my whole family LOVED it!!! thank you so much!!! :) it was delicious….i’m excited to try more of your recipes very soon!!!

    • KimNo Gravatar says:

      Haha, the brand I get is Hungry Jack because it’s pretty cheap. It’s in the same section as all the other syrups when you go into the grocery store.

  4. Katy BNo Gravatar says:

    Made this today for meal prep for the week. So, so good!! I added sautéed mushrooms and shredded zucchini to the mix. Thank you for the great recipe!

  5. SarahNo Gravatar says:

    This probably sounds silly, but I’m new to the kitchen- do you have to cook the ground turkey first or is the 35 in the oven enough to cook it fully?

  6. Whitney @ To Live & Diet in L.A.No Gravatar says:

    Kim, this recipe is amazing! I made it this evening and both me and my bf thought is was absolutely delicious. And I love how clean it is!

    Question though: How did you come up with 188 calories for a 1/4 of the recipe? It looks to me like it would be over 200 each since it’s 480 calories for the turkey, 150 for the oats, 40 for the pumpkin, 34 for the whites…

    • KimNo Gravatar says:

      I haven’t made it without the oats but I can’t imagine it’d be quite the same without it. They keep it together. I have made meatballs before using coconut flour, so I would suggest maybe trying to replace it with 1/4 cup coconut flour? Or try it without the oats completely and see what you think! Then adjust if needed.

    • KimNo Gravatar says:

      Yes you can! I’ve done that before (and many other!) and I love it as muffins :D It does alter the amount of baking time by 5-8 minutes less than the recipe says. I have cooked it the full time though and they didn’t dry out, so just check on it!

  7. JennaNo Gravatar says:

    I don’t have chili powder but I have everything else. Any idea what I could substitute for the chilli powder? Or would it still be ok without?
    Thank you!

    • KimNo Gravatar says:

      Awwwww it’s just perfect with the chili powder though! I highly recommend you buy it, as it’s fairly inexpensive. You could perhaps use cayenne pepper but LESS of it for sure! Or just omit entirely, although it won’t be “complete” :p

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