It seems like a lot of folks have 'beef' with meatloaf. You feel me? Ask around and you'll find out that someone had one too many overcooked, mushy, or gravy-ridden loaves that seriously wrecked them. I mean, I'll give you the name - meatloaf - may be more enticing for the cavemen or Ron Swansons of this world.
Personally, the Compstons are big fans of meatloaf. For starters, meatloaf is quick and ridiculously easy to throw together. It's also high in lean protein and makes satisfying leftovers for busy weeknights when you don't have time to cook. Meatloaf is also incredibly versatile! You can use a wide range of proteins - both plant and animal based - and can vary the seasonings to fit practically any cuisine. Today we are going to highlight our OG recipe, an Italian seasoned turkey loaf but keep your eyes peeled for fun variations on this old classic.
As we mentioned, meatloaf is a minimal prep meal. If you blink you may miss it, so take note. First, add all ingredients to a large mixing bowl.
This is half of them...
And the rest!
Next, mix the ingredients until well combined. We like to throw gloves on so we can really 'smoosh' the mixture.
Next, place the mixture into a baking pan and press down until evenly distributed and cover with a thin glaze of ketchup over the top.
Cover and bake for 45 minutes. Remove foil cover and continue baking for another 5-10 minutes to allow the glaze to caramelize.
Let sit 10 minutes. Then slice, serve, and enjoy!
Nutrition Notes: Turkey breast is an excellent, low calorie source of complete lean protein meaning it contains all essential amino acids needed for proper growth, development, and repair of the body. Turkey also contains important vitamins and minerals including immune-boosting zinc, as well as iron, potassium, phosphorus, and B vitamins.
Best Turkey Meatloaf Recipe
- 2 lbs. 93% lean ground turkey*
- ⅓ cup ketchup
- ½ cup almond meal can sub with panko breadcrumbs
- ½ cup shredded asiago or Italian cheese blend optional
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon dried Italian seasoning
- ¼ teaspoon ground pepper
- 2 eggs
- ¼ cup ketchup for glaze
- Preheat oven to 400°F.
- In a large mixing bowl, combine all ingredients, except ketchup glaze. Mix together ingredients until well combined. Place loaf mixture into a loaf pan and press down gently until evenly distributed.
- Using the back of a spoon, spread remaining ketchup evenly over the top of the loaf.
- Cover pan with aluminum foil (reserve for next step) and bake for 45 minutes.
- Remove foil and bake for another 10-15 minutes, until loaf temps at 155°. Cover loaf again with foil for another 5-10 minutes. Carry-over cooking will bring the loaf to a final temp of 165°.
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