In trying out ground turkey recipes, I have fallen in love with ground turkey meatloaf.
I know ground turkey has its unique taste, but believe me, you can work magic with just a few herbs and spices. I learned with the kids, to add a little hamburger seasoning at times depending on my recipe.
When it comes to ground turkey you will notice the meat is softer and not as tough as regular beef. This is where the eggs come in at. Depending on how I feel, I have used 5 eggs. I don’t like soft meatloaf. I love when it is moist, flavorful, and doesn’t fall off the fork when you try and scoop it up. I have had my meatloaf fails, and trust me, trial and error.
For me, I don’t cook my veggies before putting them in my meatloaf. I really didn’t know I was supposed to until recently. But I am a firm believer that if it isn’t broken don’t fix it. My mom did it this way and it has just been my way for so long, that I honestly don’t even think about sauteeing the veggies. If you do sautee your veggies, please go ahead.
If you notice after one hour of cooking you can barely see the veggies, but you do see some of the fat around the meatloaf. This is where you have two options, either spoon out the fat or leave it. For me, it just depends, if it’s not a lot of fat and grease, I leave it because I have to cook the meatloaf an extra 30 minutes anyway. If it’s a lot, I do drain the grease, pouring slowly.
This is how my ground turkey meatloaf turned out. She is a beauty, isn’t she? The proof is in the pudding. Let’s see how she looks in the middle.
I actually cooked this delicious main course last Sunday for dinner. I actually blogged about it and learned how to make a roux. Check out my dinner!
In all honesty, this is a great entree and the leftovers are even better. Have you ever had a meatloaf sandwich? What are you waiting for? I am proud to say this is kid-tested and mother-approved!
I hope you enjoy this recipe.
Posts that complement this recipe:
Amazing Ground Turkey Meatloaf
- 1 9X13 pan
- 2 lb 97 percent ground turkey
- 4 eggs
- 1 medium onion finely diced
- 1 bell pepper finely diced
- 1 tbsp Worcestershire sauce
- 1 cup ketchup
- 1 tbsp marjoram
- 2 cups bread crumbs, crackers, or bread
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp thyme
- 1 tbsp rosemary
- Heat oven to 375 degrees. Lightly oil your baking dish. If you prefer use parchment paper or aluminum foil.
- Dice your onions and bell peppers to your desired size.
- Set aside 1/2 cup of ketchup for later
- Add all ingredients, and the other half of the ketchup together. Massage well, and don't worry about over-mixing, the meat will not get tough.
- Try and make a loaf. Your goal is to make an oval shape and have it centered in the middle of your baking dish.
- Bake for 1-hour covered. After one hour take the remaining ketchup and spread it evenly across the top. You can add more or less ketchup if you desire.
- Turn oven to 375 and bake uncovered for 30 more minutes. Let meatloaf rest for 10 minutes. Enjoy!!