Chef Virginia Willis shares healthy recipes on the Rachel Ray show

Virginia Shares Weight Loss Tips on the Rachael Ray Show

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Virginia Willis on the Rachael Ray Show

Chef Virginia Willis recently cooked up one of her favorite dishes on the Rachael Ray Show! She made her recipe for her popular Turkey Meatloaf while sharing another formula that’s been a life-changer, her healthy lifestyle plan that helped her shed 65 pounds and keep it off.

Helping people learn to eat healthier has become a big part of Virginia’s culinary mission, and her mantra of late reflects that. Read more for the Turkey Meatloaf recipe and check out the segment!

Chef Virginia Willis on the Rachael Ray Show
Virginia and Rachael clearly not having any fun.


“Eat the ding dang cake,” she says while encouraging an overall pattern of healthy eating and lifestyle habits that lead to weight loss and better overall health. “I want to inspire people,” she says, referring to her weight loss and her belief you can eat foods that are delicious, even sometimes indulgent and decadent- and still lose weight and become healthy and strong.

“I’m thrilled to have the opportunity to share my story with Rachael Ray’s audience. I’ve long admired Racheal’s cooking talent and her talent for making the kitchen a friendly place where people can have fun, try new things, and make dishes they can enjoy with family and friends. She doesn’t overcomplicate things, and that’s a real confidence-builder,” says Virginia.

Keeping things simple in the kitchen is a core value of Virginia’s formula for helping people develop healthier eating habits and lifestyles. While fresh fruits and veggies are an important part of a healthy diet, variety is essential, and Virginia looks for ways to help spice things up while keeping people on track with healthier living.

The turkey meatloaf recipe Virginia shares on the Rachael Ray Show is found in Fresh Start: Cooking with Virginia. My Real-life Daily Guide to Healthy Eating and Weight Loss.

Check out the segment below!

The Rachael Ray Show

Thanks so much for watching and all your support! I hope you like the Meatloaf Recipe.

Please make sure to join me over on Instagram! 

Bon Appetit, Y’all!

Virginia Willis


Turkey Meatloaf with Roast Broccoli

Prep Time8 hours 10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American, healthy
Keyword: healthy, healthy-ish, rachael ray, tv chef


  • Nonstick cooking spray
  • 1 sweet onion finely chopped
  • 1 garlic clove chopped
  • 1 pound ground turkey
  • 1 large egg lightly beaten
  • ¼ cup low sodium ketchup
  • 1 teaspoon low-sodium Worcestershire sauce
  • 10 ounces broccoli florets
  • Coarse salt and freshly ground black pepper


  • Heat the oven to 400°F. Spray a baking sheet with nonstick cooking spray or line with a nonstick silicone baking mat.
  • Heat the oil in a large sauté pan over medium heat. Add the onion and cook until clear and translucent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer the vegetables to a large bowl to cool slightly. (You can also just zap it in the bowl in the microwave, but let it cool a bit before the next step.)
  • Add the turkey and egg. Season with salt and pepper and mix well with your hands. (So that you can taste and adjust for seasoning, simply zap a teaspoon or so in a bowl in the microwave. Add salt and pepper as needed.) Shape into one large patty about 1-inch thick. Place on one side of the prepared baking sheet. Combine the ketchup and Worcestershire; brush the meat with the mixture.
  • Place the broccoli in a bowl. Spritz with oil. Season with salt and pepper. Toss to coat. Place the broccoli on the baking sheet opposite the turkey. Transfer to the oven and cook until the turkey meatloaf registers 165°F when measured with an instant read thermometer, about 30 minutes. Serve immediately.

Let’s cook something up! If you are interested in hosting me for a speaking engagement, event, cooking class, or book signing, let me know! Send an email to and we’ll be back in touch as soon as possible.

I am not a doctor, RD, health professional, or WW representative. I am simply sharing what works for me. My blog is for informational or educational purposes only and does not substitute professional medical advice or consultations with healthcare professionals.

Note that this post may contain affiliate links and I may make a commission if you use my affiliate link to buy the product.

Please be nice. Unauthorized use and/or duplication is prohibited. All photos and content are copyright protected. If you wish to republish this recipe, please link back to this recipe on Thanks so much!

Virginia Willis cookbooks


McCraney Communications – Melanie McCraney

Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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