Turkey Meatloaf

By now you know the story: I never ate meatloaf growing up and rarely, if ever, made meatloaf when the kids were kids.  Funny things happen to you when you work from home.  I’ve learned how to take short mini-breaks of about five minutes to do prep work for dinner.  It helps to give yourself brain breaks during the workday and you also get a head start on dinner.  You reduce eye strain and the risk for carpal tunnel syndrome.  And did I mention you get a head start on dinner?  So the other week I found myself staring at a package of ground turkey that I found on sale, wondering what to make for dinner.

Meatloaf!  I went with a recipe that I sort of recalled from watching too many Food Network shows and stuff I had in the fridge.  Mirepoix (onions, carrots, and celery) formed the base of the flavor profile.  Thyme pairs well with turkey.  I was set to go.

Turkey Meatloaf

2 tablespoons extra-virgin olive oil
2 stalks celery diced

2 carrots diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 1/4 pounds ground turkey
2 eggs
3/4 cup bread crumbs, Panko
1/2 cup grated Parmesan

1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon dried thyme
1 tablespoon dried parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

  1. Preheat oven to 350 degrees F.
  2. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the carrots, onions, celery, and garlic. Saute until just soft, remove to a large mixing bowl and cool.
  3. When the vegetables are cool, combine all of the remaining ingredients together.
  4. Form the meat mixture into a brain shaped loaf in an oiled oven tray or baking dish.
  5. Bake for approximately 60 minutes. Remove from the oven and let rest for 5 minutes. Slice and serve.

Tips –

If you have the loaf in the fridge for any amount of time prior to baking, take the meatloaf out of the fridge for at least 30 minutes before baking.  Bringing the meatloaf back to near room temperature reduces the possibility of under-cooking your dinner.  Do not use ground turkey breast.   There is not enough fat and your meatloaf will turn out dry.  Regular plain old ground turkey is a mixture of white and dark meat, skin, and fat.  Trust me, it tastes better.

Mashed potatoes is mandatory.  You can add a vegetable or salad and no one will care.  But mashed is mandatory.

This meatloaf makes great leftovers for sandwiches.



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