Recipe by Deb Wolf
This recipe will give you 2 meals, plus leftovers. The ground turkey makes it lower in fat, the ground beef keeps it moist. You will not taste the turkey. It's my husband's two very favorite meals. If someone in your family doesn't like meatloaf, make meatballs and watch them disappear.
Top Review by nesbitt929
I love ground turkey and am dieting so made this last night for dinner.Dh said it was bland,he missed chopped onions and bell peppers which I could have added but I wanted to try this as written.It holds up really well with only 1 egg,that is the only change I made,besides not making the gravy.I was going to make it but he said he would not eat it without some kind of tomatoes in or on.I used catsup and diced tomatoes on the top.It was very good.Next time I will add the veggies to it as it is a good meatloaf with turkey.Thanks so much for posting.
- 1 1⁄4 lbs ground turkey breast
- 1 1⁄4 lbs 90% lean ground beef
- 2 eggs
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup dry breadcrumbs (preferably unseasoned)
- 1⁄2 cup 1% low-fat milk
- 1 (7/8 ounce) envelope brown gravy mix
- 1⁄4 cup cold black coffee
- 1 cup water
Directions See How It's Made
- Position oven racks near the center of the oven to allow room for the two pans.
- Preheat oven to 450°F Line 2 jelly roll pans (low-sided baking pans) with foil; spray with a cooking oil spray, such as Pam.
- In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk. Make sure it's very well mixed - you don't want to see streaks of turkey or beef. A stand mixer with a paddle blade on low speed makes quick work of it.
- At this point, you can form the meat mixture into one meatloaf and meatballs as I do, or all meatballs or two meatloaves as you wish. Meatloaf should be formed directly on a jelly roll pan. Shape it into an oval about 3" high. Please don't use a loaf pan. Cooking it in a loaf pan will result in a steamed texture. Cooking it in an open pan will allow a nice brown crust to form.
- Spray top and sides of meatloaf with Pam.
- Put meatloaf into the oven and REDUCE oven temperature to 375°F Bake 45 - 60 minutes. Test for doneness with thermometer - 160°F.
- Remember, this contains poultry, it MUST be well done. When done, remove to a platter, slice and serve with gravy. To freeze, slice, allow to cool and wrap individual slices airtight. Thaw before re-heating.
- While the meatloaf starts cooking, form the rest of the meat mixture into 1" meatballs. A small ice cream style scoop works well and makes uniform sized balls. Place the balls on a jelly roll pan. Spray meatballs with Pam and bake 30 - 40 minutes, turning after 20 minutes. Test for doneness (160F). Freeze meatballs on the pan, after they are frozen, remove to a ziptop freezer bag.
- To serve, combine gravy ingredients in a large saucepan. Bring to a boil, reduce to a simmer. Bring a large pot of water to a boil, add frozen meatballs and simmer for 7-10 minutes, then drain and add to gravy. Good with noodles.