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Turkey meatloaf recipe

Turkey meatloaf recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Turkey mince

This turkey meatloaf is packed full of flavour and has a wonderful texture. Serve as a main course or use leftovers as a sandwich filler.

1687 people made this

IngredientsServes: 5

  • 4 tablespoons quinoa
  • 125ml water
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 large clove garlic, chopped
  • 570g minced turkey
  • 1 tablespoon tomato puree
  • 1 tablespoon hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons dark brown soft sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon water

MethodPrep:30min ›Cook:50min ›Extra time:10min cooling › Ready in:1hr30min

  1. Bring the quinoa and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  2. Preheat an oven to 180 C / Gas 4.
  3. Heat the olive oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
  4. Stir the turkey, cooked quinoa, onions, tomato puree, hot sauce, 2 tablespoons Worcestershire, egg, salt and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking tray. Combine the dark brown soft sugar, 2 teaspoons Worcestershire and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
  5. Bake in the preheated oven until no longer pink in the centre, about 50 minutes. An instant-read thermometer inserted into the centre should read at least 70 degrees C. Let the meatloaf cool for 10 minutes before slicing and serving.

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Reviews & ratingsAverage global rating:(2244)

Reviews in English (1610)

i made this for the first time yesterday..really easy to make, but i did find it lacked a bit of zing..it was nice tho! today i made another one, but added more worcestersauce and more hot pepper sauce...i also let all the sauces marinate the meat in a bowl for 15 mins before i put it in the oven and it was much tastier! (but that is just personal choice for me!)-25 Oct 2011

I added dry fried mushrooms,pepper and courgette and layered in the loaf tin between the meat mixture-20 May 2012

I made this yesterday, absolutely superb, didn't fancy the topping, so just lined base of loaf tin with slices of bacon and used some chopped smoked bacon when cooking onions and garlic! whole family loved it . superb cold with salad too!-12 Apr 2015


If you have turkey meatloaf skeptics in your life, this recipe will change their minds. It did for us. We never used to make turkey meatloaf. We make turkey meatballs all the time, but never meatloaf.

That’s until we stumbled on the secret for making the best, juicy inside, flavorful turkey meatloaf. Now we make it all the time.

Since ground turkey can be a bit dry and bland after it’s cooked, we needed to add ingredients that keep the inside moist and that added flavor. The trick to the best meatloaf lies in the vegetable aisle. It’s mushrooms!

Thanks to tiny pieces of chopped mushrooms, the turkey meatloaf is moist and has unbelievable flavor.

Umami-rich mushrooms add flavor and keep the turkey meatloaf juicy inside.

If you aren’t the biggest mushroom fan, it’s okay! The meatloaf doesn’t end up tasting like mushrooms (I promise). Instead, the mushrooms add a lovely savory flavor to the turkey. We’ve used this trick before. Mushrooms are the secret ingredient to our easy turkey chili and these seriously good turkey burgers. Just like with this recipe, our readers rave about them (especially how flavorful they are).


How to make turkey meatloaf

MIX. Combine the meatloaf ingredients in a large bowl and mix just until combined. Be careful not to over mix or the meat won’t be as tender.

FORM & COAT. Place mixture in a foil lined 9࡫″ loaf pan or shape into a loaf on top of a baking sheet. Then mix together the sauce ingredients and pour on top of the meat.

BAKE. Bake in the oven at 375°F for about 45 minutes, or until center reaches 160°F on a meat thermometer. Let rest on pan for 5 to 10 minutes before slicing.


Moist turkey meatloaf recipe made with oats, instead of bread! This meatloaf recipe will have the family begging for seconds!

My husband LOVES meatloaf I’ve been trying to think of many ways to get this man to eat less beef, and try a little ground beef once in a while. He’s so stubborn, and set in his ways and refused to eat any ground turkey! I had a trick up my sleeve. I knew that If I could make meatloaf, which is his favorite food, out of ground turkey and beg him to sample just a forkful “for my blog” he’d do it. Honey! let me tell you- not only did this man sample my turkey meatloaf, but he asked me to make him a plate, AND went back for seconds! I finally got him to eat ground turkey! Not only did he eat it, but he enjoyed it and asked me to make it again! MISSION ACCOMPLISHED!

This turkey meatloaf is amazing ( just ask my turkey hating hubby!). It’s full of flavor, and it’s super moist. It’s low in fat, and it’s a lot lighter than the traditional meatloaf which is made of ground beef. So I guess we can call this a healthy turkey meatloaf recipe right? LOL.

Try this turkey meatloaf recipe, and serve it with homemade creamy mashed potatoes!


Turkey Meatloaf

Finally, a moist and flavorful turkey meatloaf! It also slices nicely and makes a fantastic meatloaf sandwich.

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Why you&rsquoll love this Turkey Meatloaf

This recipe is so incredibly easy that you can enjoy it not only for a delicious Sunday dinner, but for any weeknight meal as well. In fact, one of my favorite tricks is to prepare the meatloaf ahead of time on what I know will be a busy evening. The night before, I&rsquoll prepare the meatloaf but instead of sliding it into the oven, I&rsquoll instead cover the meatloaf on the baking pan and refrigerate it&rsquos until time to bake. At dinner time, it&rsquos ready and waiting for my husband to put it in to bake. This shortcut has made me look like supermom on more than one occasion!

When your three kids eagerly ask for seconds each and every time this Turkey Meatloaf is on the table, you know you have a winner. This recipe is no doubt an immediate add to your kitchen playbook.


What Does Meatloaf Have In It?

No mystery meat, here! The basic formula for meatloaf includes ground meat, egg, breadcrumbs, and spices. We used turkey for our meat in this recipe, and upped the veggies by adding red bell peppers.

A little bit of Swiss cheese adds moisture, and Worcestershire sauce brings a really tasty sweet and tangy flavor to meatloaf. Don’t skip it!

We used panko crumbs but you can use whole wheat breadcrumbs, too. This recipe is a great place to use whole grains if your kids aren’t in love with whole grains yet… the whole grains won’t stand out at all.


Recipe Summary

  • 2/3 cups panko (Japanese) breadcrumbs
  • 1/2 cup milk
  • 3 pounds lean (7 percent) ground turkey, preferably organic
  • 1 medium onion, finely chopped
  • 2 large eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons ketchup
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon coarse salt
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper

Preheat oven to 350 degrees.

Place panko and milk in a large bowl stir until well combined. Let stand 5 minutes.

Add turkey, onions, eggs, 1/4 cup ketchup, parsley, mustard, salt, sage, and pepper to breadcrumb mixture. Gently mix until well combined. Transfer mixture to a 9 3/4-inch-by-5 3/4-inch loaf pan. Brush top with remaining 2 tablespoons ketchup.

Transfer meatloaf to oven and bake, draining any accumulated juices as necessary, until it reaches 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours. Serve immediately or use to prepare sandwiches.


I know what you’re thinking. Turkey Meatloaf = Boring, dry, bland, grandma. Why does meatloaf make me think of grandmas? I don’t ever remember my grandmother making meatloaf. I think I just hear so many horror stories about other people’s experience with it.

Well, I promise. This ain’t yo mama’s meatloaf. And it ain’t yo grandmama’s meatloaf either.

If you’re anti meatloaf, this recipe will change your mind. Promise promise.

The trick to really good meatloaf if packing it full of flavor, with ingredients that help keep it moist (Ugh. That word).

Look at all those veggies! There’s everything from carrots, to spinach, to cheese! Cheese?! I actually think the cheese is the secret weapon.

Oh, and secret weapon #2? That glaze. OH, that glaze!!

A little sweet, a little tangy. It’s perfect on this savory loaf. Brush a little a lot on top and sprinkle with some fresh herbs to finish. It’s SO good.

There’s something so homey and comforting about a really really good meatloaf. Sorry grandma, it’s all mine! If you’re into comforting, easy meals, let me do the meal planning for you with my free 5 Days of Dinner guide! These are meals that everyone loves and they’re all so easy to make (just like this meatloaf!).


Mini Turkey Meatloaf

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In this easy comfort-food recipe adapted from Cooking Light, turkey meatloaves bake in individual muffin tins.

Tips for Ground Turkey

Instructions

  1. 1 Heat the oven to 350°F.
  2. 2 Coat a small skillet with cooking spray and place over medium-high heat. Add the onion and cook until lightly browned, about 5 minutes. Remove from the heat set aside to cool slightly.
  3. 3 In a large bow, combine the cooled onion, breadcrumbs, parlsey, Worcestershire, salt, oregano, black pepper, turkey, and egg white. Stir in 2 tablespoons of the ketchup. Spoon about 1/2 cup meat mixture into each of 3 muffin cups coated with cooking spray. Set the muffin tin on a baking sheet and set aside.
  4. 4 Combine the remaining 1 tablespoon ketchup and hot sauce in a small bowl. Brush the ketchup mixture over the meat loaf tops. Bake for 30 minutes, or until a thermometer registers 165°.

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In this Thanksgiving edition of our You’re Doing It All Wrong video series, chef and TV host Michael Chiarello extols the benefits of a brined turkey. Avoid some things (have you ever heard of a blivit?) and embrace others (the bird fits perfectly inside a cooler). If you follow the approach Michael outlines here, he guarantees you one of the juiciest turkey dinners you've ever had. See our Turkey Brining Guide for more info and options (dry brining is great if you're short on space), and our Ultimate Guide to Thanksgiving for everything else you need to know.