This turkey meat loaf recipe is a perfect meal for a cool autumn evening or cold winter's night. It's super moist, flavorful, beautiful and makes a great sandwich the next day. I found it in a Bon Appetit magazine from 1996 and it's turned into one of my go-to family meals.
Don't let the amount of ingredients deter you from trying this recipe. It's quite straightforward. Once you learn to chop the onions and celery, it will make all of your prep work quicker and less of an obstacle. If you're not a fan of sun-dried tomatoes, just give them a chance and you'll get a nice surprise. It's the tomatoes and celery that stand out in the loaf that make it appealing for kids of all ages.
Watch the seasoning in this recipe! I'd use 1 teaspoon of oregano and sage, then you can adjust based on your personal taste the next time you make it ... and you will! Finally, a great packed lunch: turkey meatloaf sandwich!
Prep Time: 90 minutes or prepare it the night before, refrigerate covered in plastic wrap, then pop into the oven an hour before you're ready to eat.
1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
1 1/2 pounds ground turkey raised without the use of antibiotics
1 1/2 cups fresh breadcrumbs made from whole grain bread
2/3 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup milk
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground pepper
Ketchup - Heinz Organic has the lowest sugar
Tip! While the onions and celery are sauteeing, start assembling all the other ingredients in the largest bowl you have. I like to use my hands to mix it all together but let the vegetables cool down slightly before you try this method.
Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.
Try pairing this with garlic mashed potatoes and a green vegetable like shocked green beans, steamed broccoli or sauteed spinach. Having a colorful plate not only is fun for all but assures that you're getting a cross section of nutrients.
2-3 ounces of turkey meatloaf, ¼ - ½ cup garlic mashed potatoes, 1 cup green non-deep fried fresh vegetable or fruit, glass of organic milk or water
Purchase only turkey raised without the use of antibiotics
Purchase local ingredients from local producers and visit your local farm stand when possible.
cutting board with a wet cloth or mat underneath to prevent slippage
large sauté pan
very large bowl
5" x 9" loaf pan