Comfort, nostalgia and traditional American home cooking all come together in this turkey meatloaf! Unlike the thicker noodles you’ve become accustomed to, this meatloaf is moist and soft thanks to the sautéed mushrooms and breadcrumbs soaked in milk and mixed into the meat. Be sure to mix the ingredients together to form a loaf that won’t squash. This will also prevent it from becoming too thick. I’m not sure I like tomato sauce on my meatloaf. …… If you’re thinking, yes, it is. This recipe is a double batch and contains a lot of tomato sauce. This recipe is a double batch with plenty of sauce to spread on and serve with your meatloaf. Make this meatloaf whenever your family craves a comfort food. It’s sure to be a hit, just as it has been for decades.
What’s the secret behind moist turkey meatloaf?
Ground turkey is lean meat, so some adjustments need to be made to keep it moist and soft in the meatloaf. The secret to moist and soft meatloaf is to add breadcrumbs soaked in milk when stirring in the meat (as is the case with many meatball recipes). Sautéed mushrooms also add moisture and rich flavor.
What goes with turkey meatloaf?
Serve turkey meatloaf with creamy mashed potatoes and green beans or roasted broccoli for an old-fashioned diner feel. A twice-baked potato casserole would also be delicious.
Should I cover my meatloaf when baking it?
If you bake these patties uncovered, the ketchup-based sauce on top will turn a caramel color and concentrate the flavors. (Don’t worry, there’s a lot of sauce to go around!) .
Yields : 8 serving(s)
Prep Time : 15 mins
Total Time : 1 hr 15 mins
Ingredients
For the Meatloaf:
- 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
For the Sauce:
- 1 c. ketchup
- 1/4 c. brown sugar
- 1 tsp. dry mustard
- 1 1/2 tbsp. Worcestershire sauce
Directions.
- 1 Preheat oven to 400°. In a small bowl, combine the milk and bread crumbs. Let stand for 15 minutes.
- 2 Heat a large saucepan over medium heat. Add olive oil, onion, and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and mushrooms. Cook for another 3-4 minutes, stirring occasionally, until most of the liquid from the mushrooms has evaporated. Transfer to a large plate and allow to cool slightly.
- 3 In a large bowl, combine ground turkey, Parmesan cheese, Worcestershire sauce, seasoned salt, black pepper, parsley and onion. Pour in the egg and breadcrumb mixture.
- 4 Using clean hands, mix ingredients until well blended. (Do not overmix!) .
- 5 Line a baking dish with aluminum foil and spray with non-stick spray. Knead the mixture into bread shapes about 15 cm wide and place in the center of the baking dish.
- 6 For the sauce. Combine ketchup, brown sugar, mustard and Worcestershire sauce in a bowl. Stir well and add Pour one-third of the mixture over the meatloaf. Spread with the back of a brush or spoon.
- 7 Bake for 710 minutes, then lower the temperature to 350° and bake for 20 minutes more. Pour another third of the sauce over the meatloaf. Bake another 20 minutes or until internal temperature in center of patty reaches 165°. Slice and serve with remaining sauce.
- 8 Serve with mashed potatoes or green beans, if desired.
