Turkey Meatloaf
Yield: 8 servings
Calories: 281kcal
Easy turkey meatloaf recipe with savory seasonings, aromatic herbs, and chopped vegetables. Topped with a flavorful sweet and tangy maple glaze.
Ingredients
Turkey Meatloaf
- 2 large eggs
- ½ cup (120 ml) unsalted chicken stock
- 1 cup (142 g) breadcrumbs
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (10 g) minced garlic
- ¾ cup (115 g) finely minced yellow onion
- ½ cup (65 g) finely chopped celery
- 2 pounds (908 g) ground turkey, 93% lean
- 2 ounces (58 g) parmesan cheese, finely grated, about 1 cup
- 2 tablespoons (25 g) tomato paste
- 1 tablespoon (3 g) finely chopped parsley, plus more for garnish
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (7 g) kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika, sweet or smoked
- 1 teaspoon (1 g) chopped sage
- ½ teaspoon chopped thyme, or ½ teaspoon dried thyme
- ½ teaspoon chopped rosemary
Glaze
- ⅓ cup (79 ml) pure maple syrup
- ¼ cup (52 g) tomato paste
- 1 tablespoon (15 ml) balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon soy sauce
Special Equipment
Instructions
- Preheat the Oven - Set the oven rack to the middle position, and preheat to 350ºF (177ºC).
- Make a Panade - In a medium-sized bowl, whisk together eggs and chicken stock. Add breadcrumbs and whisk to combine and allow to absorb all of the moisture.
- Saute the Vegetables - Heat a medium-sized saute pan over medium heat, add olive oil, once hot add garlic, then saute until fragrant, 30 seconds. Add onions and celery, and saute until tender and the moisture is released and evaporated, 5 to 6 minutes.Cool the vegetable mixture before adding it to the meatloaf by transferring to a small plate and placing it in the refrigerator for 5 minutes.
- Mix the Meat - In a large bowl, add ground turkey, breadcrumb mixture, cooked vegetables, Parmesan cheese, tomato paste, parsley, soy sauce, salt, pepper, paprika, sage, thyme, and rosemary.Use your hands to gently mix meatloaf ingredients until combined, about 1 minute, being careful not to overmix.
- Bake the Meatloaf - Grease a 9 by 5-inch loaf pan with cooking spray or vegetable oil. Transfer the meat mixture to the pan. Press down into the bottom and sides of the pan, then make a smooth and slightly domed surface.Bake until the internal temperature reaches 155 to 160ºF (68 to 71ºC), about 50 to 65 minutes.
- Drain the Pan – Remove the meatloaf from the oven and carefully drain excess juices from the bottom of the pan. Increase the oven temperature to 500ºF (260ºC).
- Make the Glaze - In a small bowl, whisk together maple syrup, ¼ cup tomato paste, balsamic vinegar, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon soy sauce.
- Brush with Glaze - Use a brush or spoon to spread an even layer of glaze on the top and sides of the meatloaf, and bake for 3 minutes. Brush the second layer of glaze, and bake for 3 minutes. Brush a third and final layer of glaze, and bake until sauce is lightly browned and bubbly, 3 to 5 minutes. Reserve any extra glaze.
- Rest Before Serving – Allow the loaf to cool before removing it from the pan for at least 15 minutes on a wire rack. Cut into even-sized slices and serve with any extra glaze on the side and parsley sprinkled on top.
Notes
- Breadcrumbs: Traditional breadcrumbs are used. Larger panko or homemade breadcrumbs can be substituted for a slightly less dense texture.
- Foil Sling: To make the meatloaf easier to remove, fold a piece of foil to fit lengthwise in the pan, with about a 1-inch overhang. Grease, then add the meat. Use the overhang to carefully lift out the meatloaf after baking.
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 2 days. It’s easier to reheat sliced pieces.
Nutrition
Calories: 281kcal | Carbohydrates: 18g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 866mg | Potassium: 540mg | Fiber: 1g | Sugar: 7g | Vitamin A: 376IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 2mg
Recipe Link