Turkey Vegetable Meatloaf with Mango Glaze

Turkey

What sets this Turkey Vegetable Meatloaf apart is the generous addition of fresh vegetables like two different colored bell peppers, and zucchini, which not only boost the nutritional value but also add moisture, texture, and natural sweetness. These vegetables help keep the lean ground turkey juicy and tender. Topped with a slightly spicy mango glaze, this meatloaf strikes the perfect balance between savory and sweet.

By Marinka
February 19, 2017

Updated 07.15.25

Turkey meatballs and turkey meatloaf is often dry and thus not a favorite for many. But what if I tell you that the trick to a flavorful and moist turkey meatloaf is packing it with vegetables, herbs and cheese. These ingredients help keeping the moisture in the meatloaf, as well as a glaze that prevents the meatloaf from drying out from the top.

Key Ingredients in This Recipe

Key ingredients to make Turkey Vegetable Meatloaf with Mango Glaze

You’ll find the complete list of ingredients and exact quantities in the recipe below.

  • For the Turkey meatloaf
    • Zucchini
    • Red and yellow bell pepper
    • Garlic paste
    • Cilantro
    • Parsley
    • Ground turkey
    • Bread crumbs
    • Parmigiano Reggiano cheese
    • Egg
  • For the Mango glaze
    • Mango
    • Rice wine vinegar
    • Lime juice
    • Jalapeno jelly
    • Granulated sugar
    • Ginger paste

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How to Make Turkey Vegetable Meatloaf with Mango Glaze

Step 1 – Heat oil in a skillet and add the chopped vegetables as well as the garlic paste and saute until the vegetables are somewhat soft.

Season with salt and pepper and allow to cool.

Step 1 - Heat oil in a skillet and add the chopped vegetables as well as the garlic paste and saute until the vegetables are somewhat soft. Season with salt and pepper and allow to cool.
Step 2 - Make the mango glaze by transferring all ingredients for the glaze (mango, rice vinegar, sugar, jalapeno jelly, ginger and lime juice) into a food processor and pulse until you have a smooth mixture.

Step 2 – Make the mango glaze by transferring all ingredients for the glaze (mango, rice vinegar, sugar, jalapeno jelly, ginger and lime juice) into a food processor and pulse until you have a smooth mixture.

Step 3 – In a bowl, mix the ground turkey with the cooled vegetables, parsley, cilantro, bread crumbs, cheese, egg and salt and pepper.

Step 3 - In a bowl, mix the ground turkey with the cooled vegetables, parsley, cilantro, bread crumbs, cheese, egg and salt and pepper.
Step 4 - Transfer the meat mixture in to a 9 x 5-inch cake pan (no need to grease it). Press it down in the corners and to deflate air pockets.

Step 4 – Transfer the meat mixture in to a 9 x 5-inch cake pan (no need to grease it). Press it down into the corners and deflate any possible air pockets.

Step 5 – Pour the mango glaze over the meat loaf and level with a offset spatula.

Place the cake pan into the oven (350 degrees F.) and bake for 1-1.5 hours. The internal temperature should read 160 degrees F.

Step 5 - Pour the mango glaze over the meat loaf and level with a offset spatula. Place the cake pan into the oven (350 degrees F.) and bake for 1-1.5 hours. The internal temperature should read 160 degrees F.
Step 6 - Once the meatloaf is ready, allow it to cool just a little bit, so you can take it out of the cake pan.

Step 6 – Once the meatloaf is ready, allow it to cool just a little bit, so you can take it out of the cake pan and slice it.

Serve the Turkey Vegetable Meatloaf with Mango Glaze cold or warm. Pair with a salad and/or mashed potatoes or rice or pasta.

I prefer to eat meatloaf the days after it’s made, on a sandwich and I prefer it cold. I believe that the flavors have had time to settle and are better after a long rest. What I like about a turkey meatloaf over one made with beef is the lightness. I always make it in a loaf pan because it keeps its form easier, but you can shape it the way you like and bake in on a sheet pan.

Close up of slices of Turkey Vegetable Meatloaf with Mango Glaze

Three Tips regarding Turkey Meatloaf

  1. Do not over-handle the turkey, as it will result in a very dense meatloaf.
  2. Season it enough, to avoid a bland end result. How do you know if you have seasoned it correctly? You can try to taste the raw mixture, but it is better to take a teaspoon from the mixture and cook it in a skillet. When that’s done, taste it and adjust if necessary.
  3. Cook it well, no raw center; ground turkey should have temperature in the center of 160 degrees F.
Turkey Vegetable Meatloaf with Mango Glaze
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Turkey Vegetable Meatloaf with Mango Glaze

Author: Marinka
Prep Time10 minutes
Cook Time1 hour
Cooling time10 minutes
Total Time1 hour 20 minutes
Course: Chicken & Turkey
Cuisine: American
Diet: Nut-free
Servings: 3 people
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Ingredients
 

For the Turkey Meatloaf

  • 1 tablespoon olive oil
  • 3 ounces zucchini
  • 3 ounces red bell pepper
  • 3 ounces yellow bell pepper
  • 1 teaspoon garlic paste
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1.5 pounds ground turkey
  • 3/4 cup bread crumbs
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • 1 egg, beaten
  • salt and pepper

For the Mango Glaze

  • 1 mango
  • 3/4 cup rice vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon jalapeno pepper jelly
  • 1/2 tablespoon ginger paste
  • 1.5 tablespoons lime juice

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Peel the zucchini, wash the bell pepper and dice all of it. Heat oil in a skillet and cook zucchini, bell peppers, and garlic paste until the vegetables start to soften a little. Season with salt & pepper and cool down.
  • Peel the mango and cut the meat away from the core. Transfer mango into a food processor, add rice wine vinegar, sugar, jalapeno pepper jelly, ginger paste and lime juice. Pulse until you have a smooth mixture.
  • In a large bowl, transfer ground turkey, cooled vegetables, bread crumbs, egg, Parmigiano Reggiano cheese, cilantro, parsley, salt and pepper.
  • Transfer meat mixture into a cake form (9 x 5-inch) and press down on it gently to get the air pockets out of it.
  • Pour the mango mousse over the loaf and transfer the cake from into the oven.
  • Bake loaf for approx. 1-1.5 hours. Internal temperature should read 160 degrees F.
  • Rest for approx. 10 minutes before slicing.
  • Serve cold or warm.

Nutrition

Calories: 633kcal | Carbohydrates: 53g | Protein: 67g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Sodium: 612mg | Fiber: 4g | Sugar: 30g

Nutrition information is automatically calculated, so should only be used as an approximation.

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