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All White Meat Meatloaf

All White Meat Meatloaf

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This started out as an experiment for an alternative to beef, but it turned out to be the best meatloaf ever.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1439 mg
  • 58%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  2. Combine the turkey, chicken, sausage, and egg in a large bowl. Stir in the saltine crackers, 1/2 cup barbeque sauce, 1 tablespoon of mustard, liquid smoke, parsley, dried onion, onion powder, garlic salt, and seasoned salt; mix well. Press into the prepared pan.
  3. Bake meatloaf in preheated oven for 25 minutes. Combine the brown sugar with the remaining 2 tablespoons of barbeque sauce, and 1 tablespoon of mustard to make a glaze. Remove meatloaf from oven; brush with glaze. Return the meatloaf to the oven, and bake until no longer pink in the center, about 25 additional minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
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Sarah Jo

I followed the recipe exact, only using garlic powder and sea salt instead of garlic salt and seasoning salt. This baked up kind of mushy and didn't stay together well. My oldest and I liked this okay, my husband and youngest did not. I don't think I'll make this again but I appreciate the chance to try this one.


Used Ritz instead of saltines and substituted the chicken for an extra half pound of turkey. This was so good that I almost exploded. In a really good way.

Kathy W

I made this for the first time tonight for dinner. My husband will eat anything I cook but tonight before I even had taken a bite of the meatloaf he said "this is the best meatloaf I have ever eaten!" After I got a bite, I had to agree! It was great and I will use this recipe from now on! Thank you so much!