Turkey Meatloaf
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Additional Time
15 mins
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Total Time
1 hr 35 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Turkey Meatloaf
Description
This recipe starts by sautéing finely chopped onion and minced garlic in olive oil until golden, which adds sweetness and depth to the meatloaf. Bread crumbs are soaked in chicken broth for moisture, then combined with the cooled onion mixture, Parmesan cheese, Worcestershire sauce, Dijon mustard, ketchup, parsley, thyme, eggs, salt, and pepper. Ground turkey is folded into this mixture for a balanced texture that holds well when baked. The shaped loaf is brushed with olive oil before baking to enhance browning and prevent drying out.
Cooked at 375 degrees Fahrenheit for 45 minutes, the meatloaf develops a crusty exterior while remaining moist inside. The topping of ketchup adds a tangy finish. This dish works well sliced for sandwiches or served warm with sides like vegetables or mashed potatoes.
Use panko bread crumbs with adjusted quantity (3/4 cup plus 3 tablespoons) for a lighter texture if preferred.Allow the onion mixture to cool before mixing with eggs to prevent cooking them prematurely.
Ingredients
- 1 1/2 Tbsp olive oil divided
- 1 1/4 cups finely chopped yellow onion (1 medium)
- 1 Tbsp minced garlic (3 cloves)
- 3/4 cup bread crumbs homemade or store-bought*
- 1/3 cup chicken broth low-sodium
- 1/2 cup (1.4 oz) finely shredded Parmesan Cheese
- 1 1/2 Tbsp Worcestershire sauce
- 1/3 cup + 1 Tbsp ketchup divided
- 1 Tbsp Dijon mustard
- 3 Tbsp chopped parsley plus more for garnish, fresh
- 1/2 tsp thyme dried
- 1 large egg
- 1 large egg yolk
- 1 tsp salt and 1/2 tsp freshly ground black pepper
- 2 lbs. ground turkey 93% lean
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray or line with parchment paper.
- Heat 1 Tbsp olive oil in a skillet over medium-high heat.
- Add onion and saute until slightly golden brown, about 5 minutes. Add garlic and saute 30 seconds longer.
- Meanwhile in a large mixing bowl stir together bread crumbs and chicken broth.
- Add cooked onion mixture to bread crumb mixture and stir. Transfer to fridge to let cool completely about 15 to 20 minutes.
- To cooled mixture add parmesan, Worcestershire, 1 Tbsp ketchup, the dijon, parsley, thyme, egg, egg yolk, salt(you can season with a little more if you want it a little saltier) and pepper. Stir mixture to blend well.
- Add ground turkey and using your hands toss and mix until well combined.
- Shape mixture into a 9 by 4-inch loaf on prepared baking sheet. Brush with remaining 1/2 Tbsp olive oil.
- Bake in preheated oven 45 minutes. Remove meatloaf and brush with remaining 1/3 cup ketchup.
- Return to oven and bake until center registers 165 (I recommend taking temperature in every 1/3 area of the loaf), about 10 to 20 minutes longer.
- Remove from oven and let rest 5 minutes. Sprinkle with a little more parsley (about 1/2 Tbsp) and cut into slices. Serve warm.
Notes
- Using panko bread crumbs requires slightly more (3/4 cup + 3 tablespoons) since they are lighter than standard bread crumbs.
- Let the cooked onion and garlic mixture cool before combining with eggs to avoid cooking the eggs prematurely.
User Reviews
Overall Rating
5
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