First, let’s just get something out of the way. The name…meat loaf. Really? Can’t we rebrand it? I’m pretty sure if we just come up with a different name, that it will come across as the appetizing and completely satisfying meal it is. This Turkey Meatloaf recipe is really, really good.
Basic Ingredients
- Ground turkey
- Bacon
- Breadcrumbs
- Italian parsley
- Eggs
I use ground turkey, because that is usually what I stock up on at Costco. But I don’t stop there. I layer the top with bacon and put it in the oven at a lower temperature, baking for about an hour and a half. The result? Moist and flavorful and ready to be served with your favorite veggie.
Variations
I like this recipe because it is a basic, meatloaf recipe that you can tweak to suit your tastes. If you want to use beef, go ahead. If you want to make it paleo, just do it—simply swap out the breadcrumbs for rice cereal, or better yet, crumbled chicharrones (fried pork skins). But the way presented here, with the heart-healthy turkey completely negated by the criss-crossed bacon layer, is good enough as is.
Two Special Tweaks
There’s nothing fancy in Turkey Meatloaf but I do make two small tweaks that make a big difference.
- The first, I make seasoned broth to bind the meat and keep it moist. Usually, you add milk, but I combine parsley and a little broth together in a blender first, so that a light parsley flavor is infused throughout.
- The second, I don’t bake this in a casserole dish or loaf pan. Instead, I place it on a baking sheet so that it’s cooked more uniformly.
In addition, I make a ketchupy sauce that is layered on the top.
I used my meat thermometer to help gauge when to remove it from the oven. It seemed a little soft even then, but after sitting for 10 minutes, it firmed up and was perfectly moist.
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Turkey Meatloaf
Equipment
- Rimmed baking sheet
Ingredients
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 3/4 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tablespoons dark brown sugar, packed
- 1/4 teaspoon cayenne pepper
- 3/4 cup chicken broth
- 1/2 cup fresh Italian flat-leaf parsley, stems removed
- 2 pounds ground turkey
- 2 large eggs
- 2/3 cup fine, Italian-style breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon kosher salt
- freshly ground black pepper, to taste
- 6 strips bacon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with foil, then parchment paper.
- In a skillet, heat the oil and sauté the onion and then garlic until very soft. Transfer to a large bowl.
- Now, make the sauce. In a small saucepan, bring the ketchup, vinegar, brown sugar, and cayenne pepper to a boil. Simmer until slightly reduced and syrupy (about 5 minutes).
- Next, make the flavored broth. Transfer two tablespoons of the sauce to a blender, and add the broth and parsley. Blend until smooth.
- Finally, pull it all together. Start by adding the flavored broth, eggs, breadcrumbs, Parmesan, salt, and pepper to the onion and garlic you set aside earlier. Then, add the ground turkey and mix with your hands to combine.
- Transfer meatloaf mixture to the prepared pan and form into a long log (about 12" by 5"), smoothing the surface.
- Spread the reserved ketchup sauce mix over the top.
- Drape the bacon in a crisscross pattern over the loaf, tucking underneath if needed.
- Bake until an instant-read thermometer (inserted in the center) registers 165 degrees Farhrenheit and the bacon is crisp, about 80 minutes (1 hour 20 minutes) later.
Recipe adapted from Bon Appétit.
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