Tasty Turkey Meatloaf

Total Time
30mins
Prep 5 mins
Cook 25 mins

A lighter version of your mom's meatloaf. Ground turkey is a gift from the food gods, cooked properly it is just as satisfying (if not more) as beef. The secret is to find ways to add moisture and flavor it with bold seasoning. The Worcestershire beefs it up well, too. Beef taste without the fat, it doesn't get much better! I also took a time-saving tip from Rachel Ray, which is to form the meatloaf into personal sized portions, which cuts the cook time from an hour to about 25 minutes.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. Place the turkey in a large mixing bowl. Place a cheese grater over the bowl and grate the onion so that the onion juice gets into the meat. Fluff the turkey meat with a fork (this keeps the meat from getting too mushy), then add the bread crumbs.
  3. Add remaining ingredients into a small separate bowl and mix them them together to create a sauce, this insures even ingredient distribution. Pour the sauce mixture over the meat and mix with either a fork or your hands gently until just combined. Even the meat mixture out in the bowl and use your fork or finger to divide it into four equal sections.
  4. Scoop out each section and use hand to form an oval shaped mound, like a slightly flattened meat ball. Place each section on a foil-lined baking sheet (foil makes for easy clean up!).
  5. Bake loaves on the middle rack at 375 degrees for 25 minutes, or until internal temperature is 165 degrees farenheit. Makes four servings.

Reviews

(2)
Most Helpful

there was way too much bread crumbs in this recipe! I like the taste of turkey. I think that next time I will cut the bread crums to 3/4 cup and make 3 loafs instead of 4. I also added thyme instead of cumin, and 2 Tbsp of ketchup. But thanks for the recipe.

Chef corella July 31, 2008

This was pretty tasty, nice and crisp on the outside, very moist on the inside. I also served it with ketchup on the table to add a little more flavor. I added an extra egg because it wasn't sticking very well, so modify the wet ingredients as needed. This is the kind of recipe that doesn't have to be an exact science.

Rae-Rae June 15, 2008

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