This meatloaf is everything you want on a weeknight: hearty, juicy, and packed with protein. It’s simple to pull together, full of savory flavor, and makes great leftovers. You’ll get that classic comfort food vibe with a few smart tweaks that keep it moist without loading it with extra fat.

If you’ve had dry meatloaf before, this version will change your mind. It slices beautifully, holds its shape, and tastes even better the next day.

What Makes This Special

High-protein blend: A mix of extra-lean ground beef and ground turkey boosts protein while keeping things light.
Moisture that lasts: Greek yogurt and grated onion lock in juiciness without adding heavy fats.
Balanced flavor: Worcestershire, Dijon, and smoked paprika bring depth and a subtle smoky note.
A better glaze: A tangy, slightly sweet glaze caramelizes on top and adds just the right finish.
Meal-prep friendly: Slices reheat well and are perfect for sandwiches, bowls, or quick dinners.

What You’ll Need

1 lb (450 g) extra-lean ground beef (90–96% lean)
1 lb (450 g) lean ground turkey
1 large egg
1/2 cup plain 2% Greek yogurt
1/2 cup rolled oats or whole wheat breadcrumbs
1 small onion, finely grated (with juices)
2 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley (optional)
Olive oil spray or a little oil for the pan

For the glaze:

1/3 cup ketchup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey or maple syrup
Pinch of chili flakes (optional)

How To Make A High Protein Meatloaf

Preheat the oven: Set your oven to 375°F (190°C). Line a sheet pan with foil and place a wire rack on top if you have one.
Lightly oil or spray the rack so the loaf doesn’t stick. A loaf pan works too, but a free-form loaf on a rack cooks more evenly.
Mix the glaze: In a small bowl, whisk the ketchup, Dijon, vinegar, honey, and chili flakes. Set aside.
Prep the aromatics: Grate the onion on the small side of a box grater.
Don’t discard the juices—this moisture keeps the meatloaf tender. Mince the garlic.
Combine the base: In a large bowl, add the ground beef, ground turkey, egg, Greek yogurt, oats or breadcrumbs, grated onion, garlic, Worcestershire, Dijon, smoked paprika, salt, pepper, and parsley. Use clean hands to mix until just combined.
Avoid overmixing—it can make the meatloaf tough.
Shape the loaf: Transfer the mixture to the prepared rack or pan. Shape into a 9 x 4-inch loaf, smoothing the top. Press gently to eliminate air pockets, but don’t pack it too tightly.
First bake: Brush about half the glaze over the top and sides.
Bake for 25 minutes.
Glaze again: Pull it out, brush with the remaining glaze, and return to the oven.
Bake to temperature: Continue baking 20–30 minutes, until the center reaches 160°F (71°C) on an instant-read thermometer.
Rest and slice: Let the meatloaf rest for 10–12 minutes. This helps the juices redistribute. Slice into 8–10 portions with a sharp knife.
Serve: Pair with roasted vegetables, mashed potatoes, or a simple salad.
For extra protein, add a side of steamed edamame or a yogurt-based slaw.

Cooking process of high protein meatloaf

How to Store

Refrigerator: Store slices in an airtight container for up to 4 days. Keep glaze-side up to prevent sticking.
Freezer: Wrap each slice in parchment, then place in a freezer bag for up to 3 months. Label with the date.
Reheating: Warm in a 300°F (150°C) oven for 10–12 minutes, or microwave at 70% power in 30-second bursts.
Add a splash of broth if needed to keep it moist.

Why This is Good for You

High protein per serving: The lean beef and turkey combo delivers robust protein to support muscle and satiety.
Moderate fat, big flavor: Using Greek yogurt, grated onion, and spices reduces reliance on added fats.
Smarter binders: Oats or whole wheat breadcrumbs bring fiber and hold the loaf together without heaviness.
Lower sugar glaze: Just a touch of honey balances acidity without turning the topping into candy.

Common Mistakes to Avoid

Overmixing the meat: This compresses the proteins and leads to a dense loaf. Mix gently until everything looks evenly distributed.
Skipping the rest: Cutting too soon drains the juices. Rest at least 10 minutes before slicing.
Not seasoning enough: Lean meats need a firm hand with salt and spices.
Taste a tiny pinch cooked in a skillet if you’re unsure, then adjust before baking.
Using only turkey breast: Ultra-lean turkey can dry out. The beef adds flavor and moisture balance.
Baking blindly: Rely on a thermometer, not just time. Aim for 160°F (71°C) in the center.

Final plated dish of high protein meatloaf

Alternatives

All-beef or all-turkey: You can use 2 lb of one meat.
For all-turkey, add 1 extra tablespoon of olive oil and an extra 2 tablespoons of Greek yogurt for moisture.
Gluten-free: Swap oats for certified gluten-free oats, or use almond flour. Check your Worcestershire for gluten-free labeling.
Dairy-free: Replace Greek yogurt with unsweetened plain coconut yogurt or 2 tablespoons olive oil plus 2 tablespoons broth.
Low-carb: Use finely ground pork rinds instead of breadcrumbs or oats.
Veggie boost: Fold in 1 cup finely minced mushrooms or grated zucchini (squeezed dry) for more volume and moisture.
Spice swap: Try Italian seasoning and parmesan for a classic twist, or chipotle powder and cumin for a smoky kick.

FAQ’s For High Protein Meatloaf

Can I make this meatloaf ahead of time?

Yes. Mix and shape the loaf up to 24 hours in advance, cover, and refrigerate. Add the glaze right before baking. You can also bake, chill, and reheat slices as needed.

What if I don’t have a wire rack?

Bake the loaf directly on a foil-lined sheet pan or in a loaf pan. If using a loaf pan, drain excess juices halfway through and add extra glaze at the end for good color.

How do I keep it from crumbling?

Use the egg and oats/breadcrumbs as binders and avoid overbaking. Let the loaf rest so it firms up before slicing. A gentle mix also helps it hold together.

Can I double the recipe?

You can. Shape into two smaller loaves so they cook evenly. Check the temperature earlier and extend as needed until each hits 160°F (71°C).

What sides go best with this?

Roasted carrots, green beans, mashed or roasted potatoes, a crisp salad, or cauliflower mash all pair nicely. For extra protein, add lentils or a quinoa salad.

Wrapping Up

This Juicy High Protein Meatloaf Recipe delivers comfort food satisfaction with a lighter, smarter approach. The simple blend of lean meats, Greek yogurt, and bold seasoning keeps it moist and flavorful without fuss.

Make it on a Sunday, enjoy it all week, and tweak the spices to match your mood. It’s the kind of reliable, tasty meal that earns a permanent spot in your rotation.