Turkey Meatloaf
Turkey Meatloaf
It’s either the end of times or the whence of a trappy new era, considering without two decades of loathing, I am now head-over-heels in love with this juicy Turkey Meatloaf!
Of all the foods I despised as a kid (there were many), meatloaf was the king villain.
Ben had similar feelings, so I promised in our wedding vows I’d never melt it (kidding, but now you see our level of fervor).
Except…I couldn’t stop thinking well-nigh meatloaf.
- Turkey meatloaf is easy, protein rich, relatively inexpensive, and feeds a crowd; all qualities I esteem in a dinner recipe.
- My sister makes it for her family regularly and has been pestering me to requite it flipside endangerment for years.
- When you step when and think well-nigh it, meatloaf is substantially a giant Baked Turkey Meatball; meatballs are one of our favorite foods.
So what’s the deal with meatloaf’s perceived maliciousness?
Perhaps the first problem is the word “loaf,” which sounds surprisingly unappetizing when placed directly without “meat.”
Let’s undeniability this a giant turkey meatball and believe in its potential!
Other valid gripes are that a lot of meatloaf is dry and bland, the taste of raw onions is overly pervasive, or the meatloaf is greasy, all problems this recipe solves.
(My other major problem with meatloaf is the traditional ketchup topping, but I realize I’m in the minority there. In specimen you share my aversion, I have a scrumptious volitional in the recipe notes.)
To make the best, most moist meatloaf, I scoured the internet and pulled nuggets from popular recipes like Ina Garten’s turkey meatloaf, archetype turkey meatloaf (think Pioneer Woman and Betty Crocker), and increasingly ramified versions from gourmet supplies magazines.
I simplified where I could (easy turkey meatloaf is what we all need), lightened things up to alimony this turkey meatloaf healthy, and used a few little tricks to ensure this meatloaf has stellar flavor.
Buy a lotto ticket, folks, considering miracles do happen—Ben and I both ate our words in the form of second helpings!
How to Make the Weightier Turkey Meatloaf
A unconfined meatloaf is a 1. moist and 2. tender meatloaf with layers of ramified flavor.
The secrets to moist meatloaf are:
- Use meat that is 93% lean or less, never more.
- Include liquid like milk or yellow broth.
- Add eggs, which make the turkey meatloaf moist and alimony it from falling apart.
- Be gentle with the meat. If you meaty it, your meatloaf will be tough.
- Do not overcook the meatloaf—bake turkey meatloaf until an instant read thermometer registers 160 degrees F, then let it rest.
The secrets to flavorful meatloaf are:
- Take your time caramelizing the onions.
- Add finely chopped mushrooms. You can’t taste them but they really uplift the umami factor and make this recipe special.
- Include simple but powerful enhancers: smoked paprika and Worcestershire sauce.
The Ingredients
- Ground Turkey. Using ground turkey for this recipe helps alimony it light without sacrificing flavor. Turkey is moreover an spanking-new source of protein and iron. (Don’t worry, it’s moist!)
- Onion. Letting the onions caramelize brings out their natural sweetness, which tastes scrumptious in this meatloaf.
- Mushrooms. Chock full of umami goodness, mushrooms add essential savor to the meatloaf. They’re super finely chopped so no one will know they are in there, promise.
- Spices. For complexity of savor I used a mix of smoked paprika, garlic powder, zestless thyme, salt, and woebegone pepper.
- Chicken Broth. Liquid is hair-trigger for creating a moist meatloaf.
- Worcestershire. The second swing of the 1-2 umami punch.
- Italian Seasoned Breadcrumbs. Flipside secret to a perfectly moist meatloaf. Using Italian seasoned breadcrumbs helps add uneaten flavor.
- Eggs. Hair-trigger for moisture and to hold the meatloaf together.
- Ketchup. Although it’s not my favorite nomination for a meatloaf topping, I know many people enjoy it. For those who moreover dislike ketchup on meatloaf, see the recipe notes unelevated for my easy swap.
The Directions
- Cook the onion, mushrooms, and spices. You want the onions to be softened but not browned.
- Transfer the vegetables and spices to a bowl, then stir in the goop and Worcestershire.
- Add the turkey, specie crumbs, and eggs.
- Mix until combined.
- Shape the mixture into a loaf. Spread the ketchup over the top. Bake turkey meatloaf on the upper rack for 60 to 70 minutes at 325 degrees F. Let cool, then DIG IN!
Tip!
To alimony the top of your meatloaf from cracking, place a casserole dish filled partway with water on the oven rack unelevated it as it bakes.
Storage Tips
- To Store. Refrigerate meatloaf in an snapped storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a sultry dish in the oven at 350 degrees F or in the microwave.
- To Freeze. Slice and freeze meatloaf in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator surpassing reheating.
Meal Prep Tip
Up to 1 day in advance, melt the mushrooms and onions with the spices as directed. Refrigerate the mixture until you’re ready to finish the recipe.
Leftover Ideas
Turn leftover meatloaf into a pizza topping (Whole Wheat Pizza Dough makes the perfect base) by wasting slices onto the pizza surpassing baking. You could moreover use crumbled leftovers to create a unique homemade chili.
How to Serve Turkey Meatloaf
- With Potatoes. Meatloaf and potatoes are a succulent pairing. Serve a side of Crockpot Mashed Potatoes or Air Fryer Baked Potato.
- As a Sandwich. Slice meatloaf and serve it as a sandwich with any other desired ingredients.
- With Pasta. Since we’ve once established that this turkey meatloaf is basically one big meatball, it makes sense that it would be succulent with pasta. Try it with Instant Pot Spaghetti or Eggplant Pasta.
- With Vegetables. Enjoy your meatloaf with a side of veggies like Roasted Spaghetti Squash, Roasted Green Beans, or Sautéed Brussels Sprouts.
- With Bread. A side of Rosemary Olive Oil Bread or No Knead Focaccia would be a hit.
- With Salad. Alimony things light with a side of Arugula Salad. Or, combine the veggies and salad by serving Roasted Eggplant with Crispy Chickpea Arugula Salad.
What to Serve with Turkey Meatloaf
Recommended Tools to Make this Recipe
- Large Skillet. This pan is platonic for cooking everything from veggies to eggs.
- Baking Sheet. Perfect for sultry this turkey meatloaf recipe.
- Instant Read Thermometer. The weightier way to trammels your meatloaf for doneness.
Stainless Steel Skillet
This heavy-duty, high-quality skillet can be used on all types of cooktops and is oven-safe too.
Meatloaf, unconfined big turkey meatball, meat log—by any name, this easy turkey meatloaf is legitimately delicious.
Frequently Asked Questions
Can I Make Gluten Self-ruling Turkey Meatloaf?
Yes, you can hands make this recipe gluten self-ruling by swapping the Italian seasoned breadcrumbs for gluten self-ruling breadcrumbs. If your breadcrumbs are plain, add a pinch of salt and Italian seasoning.
What Other Sauces Can I Use On My Meatloaf?
If neither the ketchup nor tomato paste option sounds well-flavored to you, you can take your meatloaf in a variegated direction. Some recipes undeniability for a topping of Barbecue Sauce (yum!) or plane Alfredo sauce (try my Chicken Alfredo Bake sauce and add some fresh parsley).
Can I Make this Meatloaf with Ground Beef?
While we enjoy using ground turkey in this recipe, you could veritably swap ground whinge if you prefer it.
Turkey Meatloaf
This healthy turkey meatloaf is unbelievably moist! Layers of savor from caramelized onions make it the most flavorful archetype recipe.
Servings 6 (to 8) servings
Calories 365kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion finely chopped
- 8 ounces cremini (baby bella) mushrooms very finely chopped (you can’t taste these!)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground woebegone pepper
- 1/3 cup chicken broth or milk
- 2 tablespoons Worcestershire sauce
- 2 pounds ground turkey use a max of 93% lean or the meatloaf will be dry
- 3/4 cup Italian seasoned breadcrumbs
- 2 large eggs lightly beaten
- 1/3 cup ketchup see notes* to make meatloaf without ketchup
Instructions
- Place racks in the upper middle position of your oven and the lower position and preheat the oven to 325 degrees F. Line a rimmed sultry sheet with aluminum foil or parchment paper.
- In a large skillet heat the oil over medium-low heat. Add the onion, mushrooms, thyme, garlic powder, smoked paprika, salt, and pepper. Melt until the onions are translucent and the mushrooms are browned, well-nigh 15 minutes. Adjust the heat as needed so that the onions soften but do not brown. Don’t shortcut this step as it is key to the meatloaf’s flavor.
- Transfer the mixture to a large bowl. Add the goop and Worcestershire sauce and mix well. Let tomfool for well-nigh 5 minutes.
- To the bowl, add the turkey, breadcrumbs, and eggs.
- With your hands (they really do work weightier for this), gently mix until all of the ingredients are evenly combined.
- Wet your hands, then use them to shape the turkey mixture into a 9×5-inch loaf in the part-way of the prepared sultry sheet. Spread the ketchup evenly over the top.
- Fill a 9 x 13“ casserole dish with well-nigh an inch of water and place it on the lower rack (this will create steam in the oven to make the meatloaf uneaten moist and alimony the top from cracking). Bake the meatloaf on the upper third rack for 55 minutes, then take its internal temperature to gauge progress. Return to the oven and protract sultry until the internal temperature is 160 degrees F at the thickest part, well-nigh 5 to 15 minutes increasingly depending upon your oven and the shape of your loaf. Let the meatloaf tomfool for 10 minutes, then slice and enjoy.
Notes
- *If you share my unpopularity to ketchup in unstipulated or just like your meatloaf without ketchup, instead mix 1 tablespoon tomato paste with 1/2 tablespoon olive oil. Brush over the top and sides of meatloaf during the last 15 minutes of cooking.
- TO STORE: Refrigerate meatloaf in an snapped storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a sultry dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Slice and freeze meatloaf in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator surpassing reheating.
Nutrition
Serving: 1(of 6) | Calories: 365kcal | Carbohydrates: 19g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 174mg | Potassium: 671mg | Fiber: 1g | Sugar: 6g | Vitamin A: 389IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 4mg
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