My Favorite Turkey Meatloaf

My family loves turkey meatloaf. My mom and grandmother used to make it with beef and thought using turkey resulted in a meatloaf that was bland and dry.  This recipe is quite the opposite. After many attempts I think I have come up with the perfect combination of seasonings and moisture, making this meatloaf absolutely delicious. I always cook up a double batch as it doesn’t take that much extra time to make and I either freeze it after it is baked, or use it for a few days as an after school snack. Meatloaf doesn’t last long in our house.

I prefer using breadcrumbs that I have ground myself in a food processor from dried loaves of Italian or French bread. Most often, my local market sells breadcrumbs in the bakery section that has been made from day old bread. If you do use a container of packaged bread crumbs, look for unflavored and with the fewest number of ingredients. For a gluten free meatloaf, swap out the wheat bread crumbs with some gluten free crumbs. The taste will be just as good.

When I was growing up, our meatloaf was a simple combination of ground beef, eggs, raw onions, salt and pepper, ketchup, both in the mixture and smeared on top.  Sometimes they put a carrot through the middle. In my turkey meatloaf recipe, I swap out the onions for shallots, sauté them with olive oil and butter and add some chopped garlic to the shallots for the last minute or so before letting cool and adding to the mixture. The result is a milder, almost sweet turkey meatloaf,  with so much flavor and moisture. In a pinch, I have sautéed an onion and the result tastes great, but I do prefer the extra special flavor a shallot gives to the meatloaf. Feel free to experiment and sauté some chopped carrots and celery and add to the meatloaf.

I like to use 93% lean turkey for a moister meatloaf. Meatloaf made with only turkey breast can be a bit dry.  The extra fat content adds so much flavor. There is always an option to use a combination of the two.

Combine the ground turkey, bread crumbs, eggs, ketchup, Worcestershire sauce, salt and pepper and cooled shallot mixture in a large bowl. Mix until just combined. Do not over mix. Over mixing results in a tough and dense meatloaf. Shape into a rectangular loaf on an ungreased sheet pan.   Form your meatloaf into an oval and place in a greased baking dish or on a greased sheet pan. Spread the remaining ketchup on the top and sides and place in the center of your preheated oven. A pan of hot water in the oven under the meatloaf will keep the top from cracking.

Bake for 50-55 minutes or until when tested with a meat thermometer the internal temperature reads 165ºF and the ketchup appears to be set and caramelized. After taking your meatloaf out of the oven, let rest for 5 minutes before slicing and enjoying!

Serve hot, at room temperature, or cold in a sandwich!

ch.