Turkey Meatloaf
It’s Not Complicated! This is one of @ryanbiegel’s favorite recipes in the book. I think the key to a good meatloaf is to mix it until it’s just combined, otherwise it gets tough. And Worcestershire! Best thing about meatloaf? Leftovers... a sandwich the next day on white bread with mayo. Are you with me on that? #itsnotcomplicated is available for preorder now 🥰
Turkey Meatloaf
Prep time: 30 min
Cook time: 60 - 90 min
Total time: 1-1/2 to 2 hrs
Yield: 6-8 servings
Ingredients
- 1 tablespoon Olive oil
- 1/2 Yellow onion, diced
- 1 Bay leaf
- 1 clove Garlic, minced
- 1 Red bell pepper, finely diced
- 2 tablespoons Chopped fresh flat-leaf parsley
- 2 teaspoons Chopped fresh thyme
- 2 pounds (910 g) Ground dark meat turkey; or 1 pound ground turkey breast, 1 pound ground dark meat
- 2 Large eggs, lightly beaten
- 3/4 cup (75 g) Dry breadcrumbs
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1 cup (240 ml) ketchup
Cooking Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper, then spray lightly with nonstick cooking spray.
- Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring often, until translucent, 7 to 8 minutes. Add the bay leaf, garlic, bell pepper, parsley, and thyme. Cook, stirring often, until tender, about 5 minutes. Remove from the heat and let the mixture cool. Remove and discard the bay leaf.
- In a large bowl, combine the turkey,eggs, breadcrumbs, Worcestershire sauce, cooled vegetables, salt, black pepper, and ½ cup (120 ml) of the ketchup. Use your hands to mix everything together until just combined. Take care not to overmix, as this will result in a tough meatloaf. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meatloaf in the remaining ½ cup (120 ml) ketchup. Bake until the meatloaf is firm and cooked through, 1 to 1½ hours. Let stand for 5 minutes before slicing and serving.
