We decided to create the best turkey meatloaf recipe, and there you have it! Packed with flavor, this turkey meatloaf is chewy in the middle and has become a reader favorite! Skip to Turkey Meatloaf Recipe
The secret to moist and flavorful turkey meatloaf
If you have turkey meatloaf skeptics in your life, this recipe will change your mind. He did it for us. We’ve never made turkey meatloaf before. We make turkey meatballs and turkey burgers all the time, but never meatloaf. Until we stumbled across the secret to making the best turkey meatloaf that’s juicy and flavorful on the inside. Those are mushrooms!
Now we do this all the time. Because ground turkey can be a bit dry and bland after cooking, we needed to add ingredients that would keep the inside moist and enhance the flavor.
The trick to the best meatloaf is in the vegetable aisle. Those are mushrooms!
Thanks to the chopped mushrooms, the turkey meatloaf is juicy and tastes delicious.
If you’re not the biggest fan of mushrooms, that’s fine! Meatloaf doesn’t taste like mushrooms (I promise). Instead, the mushrooms give the turkey a nice salty flavor.
We use this trick in other recipes. Mushrooms are the secret ingredient in our easy turkey chili and these really good turkey burgers. As with this recipe, our readers rave about them (especially how delicious they are).
How to make turkey meatloaf
Just like making a classic beef pie, our recipe method is quite simple. Here’s an overview of how to prepare turkey meatloaf (full recipe below):
- Sauté chopped mushrooms, onion and garlic in a pan until soft.
- Add Worcestershire sauce and ketchup.
- Rehydrate the breadcrumbs in milk, adding tenderness and moisture to the meatloaf.
- Mix mushroom mixture with breadcrumbs, milk, eggs and ground turkey.
- Form the mixture into a loaf on a baking sheet, spread some tomato sauce on top and bake.
We bake the meatloaf in a 400 degree Fahrenheit oven. for about 50 minutes. The meatloaf is done when an internal thermometer inserted in the center reads 170 degrees Fahrenheit.
This turkey meatloaf is not only delicious, but also easy to make.
Prepare the meatloaf mixture a day in advance. Follow the recipe below but stop just before shaping and baking. Store the raw meatloaf mixture in the refrigerator for up to 1 day before preparing. When ready to bake, form the mixture into a loaf, coat with tomato sauce and bake.
You can freeze raw meatloaf. Following the recipe below, shape the meatloaf on a few sheets of aluminum foil on a baking sheet, but omit the tomato sauce. Slide the baking sheet into the freezer and freeze until hard, about 1 hour. Wrap partially frozen meatloaf in aluminum foil, place in a freezer bag and freeze for up to 1 month. Thaw overnight before cooking.
Freeze a baked meatloaf. Allow the baked meatloaf to cool, then wrap in foil and freeze for up to a month. I like to slice meatloaf and freeze them individually so I can pull out a slice or two when I need them.
What to serve with meatloaf
This meatloaf is so delicious we make it often. Here are some of our favorite sides to serve:
Frequently Asked Questions
Ever since we shared our turkey meatloaf recipe, we’ve had a few frequently asked questions, so I thought I’d answer them here.
Can I double the meatloaf recipe? Yes! You can double the recipe (which would use about 2 pounds of ground turkey). Double the recipe ingredients and expect to bake in the oven a little longer (15-20 more minutes). I use my internal thermometer as a guide.
How can I prepare gluten free meatloaf? For meatloaf without breadcrumbs, try gluten-free pretzels, oatmeal, brown rice granola, or gluten-free Chex granola instead of breadcrumbs. You should also make sure that the ketchup used is gluten-free or use homemade ketchup.
Should I add the eggs? The eggs help add moisture to the meatloaf, but you can omit them or substitute them with a store-bought egg substitute.
Can I prepare the meatloaf without milk? For a dairy-free meatloaf, replace the milk with unsweetened, mildly flavored plant-based milks like hemp or almond milk.
I hate mushrooms, is there a substitute? As much as I love this Mushroom Turkey Meatloaf, I’ve substituted shredded zucchini for it with great results.
Updated recipe originally posted March 2013. Since posting in 2013 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne
Incredibly moist turkey meatloaf
Bursting with flavor, chewy in the middle, our Turkey Meatloaf has become a reader favorite! You would never guess that this meatloaf is loaded with mushrooms, but that’s what makes it so delicious. Plenty of finely chopped mushrooms add flavor and moisture that the typical turkey meatloaf often lacks. When choosing which mushrooms to add, white button mushrooms are perfect. For added flavor, try one or a combination of brown cremini, portobello, or shiitake mushrooms. Mushrooms should be chopped very finely. You can do this by hand or use a food processor.
Makes 6 servings
Watch us at the recipe
8 ounces mushrooms, trimmed and very finely chopped
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and chopped
1 tablespoon of oil
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
7 tablespoons tomato sauce, divided, try our homemade tomato sauce
1 cup (60 grams) panko breadcrumbs or homemade breadcrumbs
1/3 cup (80 ml) milk
2 large eggs, lightly beaten
1 ¼ lb ground turkey (92% lean)
- prepare the meatloaf
Heat oven to 400 degrees Fahrenheit. Lightly grease a rimmed baking sheet (or 9 x 13-inch pan) lined with foil.
Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until soft; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. Boil until the mushrooms release their liquid and cook; About 10 minutes.
Place the onions and mushrooms in a large bowl, then add the Worcestershire sauce and 3 tablespoons tomato sauce. Leave to cool for 5 minutes.
Meanwhile, combine breadcrumbs and milk in a small bowl. Add the breadcrumb mixture and eggs to the mushrooms and onions. Using a fork or your hands, gently mix together the turkey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. The mixture will be very wet.
Shape the meatloaf into a 9 x 5 inch oval in the center of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
Advice from Adam and Joanne
- Some stores sell ground turkey in 1 pound portions and others in 1 ¼ pound portions. Although we like to use 1¼ pounds, 1 pound of turkey is enough for the ingredient amounts listed in the recipe.
- To reduce prep time, use a food processor to chop the mushrooms.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part 1 slice / calories 332 / protein 23 grams / carbohydrates 23 grams / fiber 2 g / total sugar 8 grams / total fat 17g / Saturated Fatty Acids 4g / cholesterol 132mg
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Source : inspiredtaste.net
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