Turkey Meatloaf
Easy
We never used to make turkey meatloaf. We make turkey meatballs all the time, but never meatloaf. I always had the idea that it would be dry and tasteless. Now though, we know we were making a mistake — a big one. You see, we’ve stumbled across a littl
Prep
20m
Cook
50m
Wait
5m
| Category: | Main Dish Poultry |
| Cuisine Type | American |
Ingredients
For
4
Person(s)
Main Ingredients
| 8 ounce(s) Mushrooms (cleaned and finely chopped) |
| 1 Medium Onion (finely chopped) |
| 2 Cloves Garlic |
| 1 tablespoon(s) Olive oil |
| 1 teaspoon(s) Kosher Salt |
| 1/2 teaspoon(s) Ground black pepper |
| 1 tablespoon(s) Worcestershire sauce |
| 7 tablespoon(s) Ketchup (divided) |
| 1 cup(s) Panko bread crumbs |
| 1/3 cup(s) Milk |
| 2 Large Eggs (lightly beaten) |
| 1 1/4 pound(s) Ground turkey (can use half ground beef) |
Turkey Meatloaf Directions
- Heat oven to 400 degrees F. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
- Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
- Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
- Meanwhile, combine the breadcrumbs and milk in a small bowl.
- Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.
- Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.
- Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.
