Prep 10 mins
Cook 45 mins
I'm not a big fan of red meat, but I grew up in an Italian home where meatball style meatloaf was a BIG part of my mom's repertoire. She switched to turkey in the early 90's and it's the only thing I cook with now. This recipe combines my love of turkey meatloaf with my lifestyle as a single city-girl who doesn't want to spend a ton of time in the kitchen. This is soooo yummy, half made-up and half from the ground turkey and stuffing packages.
- 1 1⁄2 lbs fresh ground turkey
- 1 (6 ounce) packagestove top monterey style prepared stuffing
- 1 tablespoon dijon mushroom
- 1⁄2 cup onion, chopped (I prefer sweet variety)
- 1 tablespoon garlic
- 1⁄4 cup Italian seasoned breadcrumbs
- 1 (12 ounce) jar mushroom gravy
- 3⁄4 cup of shredded cheese (your choice)
- 2 eggs, lightly beaten (I also use "fake" eggs)
- Mix all the ingredients together, except 1/2 the jar of gravy and the cheese (put those aside for later).
- Once all the ingredients are well mixed, spray the bottom of a glass baking dish with Pam or olive oil cooking spray.
- Put just over half the meat mixture in the bottom of the baking dish and spread out into an even round patty (should look like a really large hamburger patty).
- Then take a Tablespoon or so of the remaining gravy and spread evenly on top of the patty, with about a half inch perimeter.
- Take the shredded or sliced cheese and dump onto the patty and"smoosh" it into the meat mixture with the back of a spoon or your hands.
- Get it in as even a layer as possible, again leaving about a half inch perimeter.
- Then roll the remaining meat mixture into a ball and lay on top of the patty/cheese/gravy.
- Smoosh the sides of the bottom layer up to form one solid "dome" of meatloaf and seal in the cheese layer.
- Cook at 400 degrees Fahrenheit for 30 minutes; add the remaining gravy to the top and put back in the oven for another 15 minutes (or until a fork or toothpick stuck in the center comes out clean).
Delicious! I had to make a few substitutions because I didn't have all the ingredients, but really wanted to try this recipe. I made Italian style breadcrumbs with the 2 ends of a wholewheat loaf of bread ... a few pulses in the processor, adding Italian seasoning to taste. I also used 5 slices of fresh bread torn into the bowl and topped with a tsp of sage and a pinch of poultry seasoning. I made mini-meatloaves using a muffin tin so I didn't have to cut portions. I cooked 20 min, topped with mushroom sauce and cooked 10 min. more. I will get some stuffing and breadcrumbs in and try the original recipe too. Thanks for the recipe!
I think my search for the perfect meatloaf recipe has come to an end. This one was incredibly tasty and moist. I made a couple of small changes. I left out the mushrooms and changed the onions to 1 1/2 tsp of onion powder. I used 1/4 tsp of garlic powder. None of our stores seem to carry Monterey style Stove Top stuffing, so I used Turkey flavor. And for the cheese, I used the new Mozzarella and Asiago with Roasted Garlic by Sargento. I really think it was the best meatloaf I have ever tasted. Thanks for the great recipe!