Turkey Meatloaf Will Be Your Family's New Favorite Dinner
2024/01/30

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Comfort, nostalgia, and the classic American are all summed up in this turkey meatloaf! Unlike the dense door stoppers you might have had in the past, this loaf is moist and tender, thanks to sautéed mushrooms and milk-soaked bread crumbs in the meat mixture. Be sure to mix the ingredients just until combined, then form the loaf without packing it down. This will also keep it from becoming too dense. For those who think never has enough ketchup glaze, we agree! This recipe doubles down, with enough sauce to coat the meatloaf and be served alongside. Make this meatloaf whenever your family craves

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. It's sure to be a hit, just like it's been for decades.  

What's the secret to moist turkey meatloaf?

Ground turkey is quite lean, so it needs a little extra help to stay moist and tender in a meatloaf. The secret to a moist, tender meatloaf is to add milk-soaked bread crumbs to the meat mixture (many meatball recipes do the same). Sautéed mushrooms also add moisture and lots of great flavor.

What to serve with turkey meatloaf?

Give turkey meatloaf the old-school diner treatment by serving with and a side of or . A would also be delicious. 

Should I cover my meatloaf while it's baking?

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Bake this meatloaf uncovered so the ketchup-based sauce on top can caramelize and concentrate in flavor. (Don't worry, there is plenty more sauce to serve on the side!)

1/2 c.

whole milk

1/2 c.

panko breadcrumbs

1 tbsp.

olive oil

1/2

yellow onion, finely chopped

2

cloves garlic, finely chopped

4 oz.

white button mushrooms,  very finely chopped

2 lb.

ground turkey

1/4 c.

grated parmesan cheese

1 tbsp.

Worcestershire sauce

1 1/2 tsp.

seasoned salt

1/2 tsp.

ground black pepper

1/4 c.

finely chopped flat-leafed parsley

2

large eggs, lightly beaten

Nonstick cooking spray

Mashed potatoes, for serving, optional

Green beans, for serving, optional

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1 c.

ketchup

1/4 c.

brown sugar

1 tsp.

dry mustard

1 1/2 tbsp.

Worcestershire sauce

Step  1 Preheat the oven to 400°. Combine the milk and panko breadcrumbs in a small bowl. Set aside for 15 minutes.  Step  2 Heat a large skillet over medium heat. Add the olive oil, then the onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and mushrooms. Cook for another 3 to 4 minutes, stirring occasionally, until most of the moisture from the mushrooms has evaporated. Transfer to a large plate and let cool slightly.  Step  3 Place the ground turkey, parmesan, Worcestershire sauce, seasoned salt, black pepper, parsley, and onion mixture in a large mixing bowl. Pour in the eggs and panko mixture. 

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Step  4 With clean hands, mix the ingredients until evenly combined. (Do not overmix!) Step  5 Line a baking sheet with aluminum foil and spray with nonstick spray. Form the mixture into a loaf shape, about 6 inches wide, in the center of the pan.  Step  6 For the sauce: Combine the ketchup, brown sugar, mustard, and Worcestershire sauce in a mixing bowl. Stir together. Pour one third of the mixture over the top of the meatloaf. Spread with a brush or back of a spoon.  Step  7 Bake for 10 minutes, then reduce heat to 350° and bake for another 20 minutes. Pour another one third of the sauce over the top. Bake for another 20 minutes or until the internal temperature of the meatloaf is 165° in the center. Slice and serve with the remaining sauce. Step  8 Serve with mashed potatoes and green beans, if you like. 

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