Turkey Meatloaf

Turkey Meatloaf


While meatloaf may not be what you think of for a summer meal (admittedly, I tend to think of it as a fall/winter favorite), this recipe is too good not to share. (And, I just made it last week, so it is fresh in my mind.)

Originally crafted by Ina Garten, I’ve edited this recipe a fair bit over the years that I’ve been making it. First, Ina’s originally recipe makes an enormous amount and, until about a year ago, I’ve been cooking for two for a long time; it had to be cut down a bit. Second, when we were all out of Worcestershire sauce, I found that we actually liked the substitute (and a splash of red wine) a bit better. And finally, I cut the chicken stock completely as the meatloaf comes out very moist without it (and honestly, I was too lazy to add it on one iteration and then found I preferred it without).

Depending on the season, we enjoy this recipe with mashed potatoes (colder months) or sweet potato fries (warmer months) and a seasonal vegetable. It is also great as leftovers either simply as meatloaf or you could try a meatloaf sandwich with some mozzarella cheese melted on top.

Turkey Meatloaf
Adapted from Ina Garten

1/2 yellow onion, diced
1/4 t salt
1/4 t pepper
1 t thyme
1/8 c red wine vinegar
1/8 c fish sauce
splash of red wine
1 T tomato paste
1 lb ground turkey
1/2 c breadcrumbs
1 egg, beaten

Preheat oven to 325°. Line a cookie sheet with aluminum foil and set aside.

Combine all ingredients in a large bowl. Using your hands, mix everything together until it is well combined. Transfer meat mixture to cookie sheet and shape into a loaf. Generously drizzle meatloaf with ketchup.

Bake for 45 minutes to an hour, until the internal temperature of the thickest portion of your meatloaf reaches 170°.

Slice into pieces and serve with ketchup.

Serves 4.

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