Turkey Meatloaf
It isn’t a fancy meal, but turkey meatloaf is a lighter version of the down-home classic, and with some added garlic, onions and herbs, it makes for a tasty dinner.
Ingredients
- 2 pounds ground turkey
- 3/4 cup panko breadcrumbs
- 1/4 cup yellow onion finely diced
- 4 to 6 cloves garlic minced
- 2 rounded teaspoons dried parsley
- 2 rounded teaspoons dried oregano
- 2 rounded teaspoons dried basil
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1/3 cup ketchup
- 2 tablespoons tomato paste
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper (hang some over the edges for easier removal), and set it aside.
- In a large bowl, combine the ground turkey, breadcrumbs, onion, garlic, parsley, oregano, basil, pepper and salt.
- In a small bowl, beat the milk and egg together with a fork or whisk until they are well combined, and pour those into the bowl with the other ingredients. Mix with a large spoon or your hands until everything is just incorporated. (Don’t over mix, or you could end up with a less-than-awesome texture.)
- Add the meat mixture into the prepared loaf pan, and spread it out evenly.
- Prepare the glaze in a small bowl by adding the ketchup, tomato paste, dijon mustard, and Worcestershire sauce. Stir until it is well combined.
- Spread about half of the glaze mixture over the top of the meatloaf, and put it in the oven to bake for 45 minutes.
- Spread the rest of the glaze on top, and bake for another 10 to 15 minutes or until the internal temperature of the meatloaf reaches at least 165 degrees.
- Let the meatloaf sit for five to 10 minutes before carefully removing it from the pan, slicing and serving.