If you have the idea that turkey meatloaf would be dry and tasteless, just wait until you try this recipe! Not only will it change your mind, but you will definitely want to do it again and again.?
Ground turkey is a MUCH leaner choice than beef, pork or veal, but it’s flavourful and in this recipe, it truly shines when paired with all this thick rich sauce and mushrooms. Plus, I don’t need to tell you that this is a low calorie option. Regardless, it is a totally comforting and satisfying meal that is sure to please the whole family!?
It’s also pretty quick to assemble, then you pop it in the oven for about 1 hour in total. A good way to go about this in my opinion if you are too strapped for time at dinner time is to prepare the meatloaf the night before and leave it uncooked in the refrigerator.
Once your meat mixture is done (I do it with my bare hands because I feel it is easier and mixes better), you simply divide in half and shape it into 2 oblong loaves like this:
When you get home, all you’ll have to do is put it in the oven. You can prepare the sauce while the turkey loaves are baking.
To make it an complete hands-free meal, I like to bake at the same time in a separate dish some sweet potatoes with a bit of olive oil, salt and pepper en papillote. Once the turkey loaf is ready, the potatoes are too and you have a complete meal!
You can also serve it with rice, quinoa or a small green salad on the side. It’s all good!?
- - 2lbs turkey
- - 1 tbsp dill weed
- - 1/2 cup marinara sauce
- - 1 garlic clove, finely chopped
- - 1 leak, very finely chopped
- - 1 egg
- - 1tbsp Worcestershire sauce
- - Salt and pepper
- - 1 slice whole wheat bread, soaked in 1/4 cup of milk
- - 1 pkg mushrooms, sliced
- - 1 tbsp butter
- - 1 tbsp white flour
- - 3/4 cup marinara sauce
- - 1 cup low sodium chicken stock
- - 1 tsp dill weed
- - 1 tsp red pepper flakes
- - Salt and pepper
- Preheat the oven at 350 degrees F.
- Prepare a baking dish by spraying it with cooking oil or lining with with parchment paper.
- In a bowl, mix all the ingredients for the meat loaf together, except the slice of bread. Drain excess milk from that slice of bread and shred into little pieces by hand. Add to the bowl and mix well.
- Divide the mixture into 2 equal loaves and arrange in a bowl so that they are not touching. Cover with foil.
- Bake in the oven 35 minutes.
- Meanwhile, in a saucepan, brown the mushrooms in butter about 5 minutes. Add the flour and dill weed and mix well. Add all the sauce and chicken stock and bring to a boil until it thickens.
- When the loaves have been baking for 35 minutes, take out from the oven, remove foil and drain excess liquid at the bottom of the baking dish. Add the sauce on top and bake an additional 25 minutes uncovered.
- Remove from the oven and serve immediately.
- You can keep the leftovers in the refrigerator for up to three days and reheat in the microwave or in the oven. It's even better the next day 🙂