Nummy Nummy Turkey Meatloaf!
We switched over to ground turkey as a staple over ground beef quite some time ago. I have continued to tinker with my meatloaf recipe and think it’s juuuust about right for us now. The lower temperature and longer baking time keep the meat nice and moist. I hope you enjoy it!
1 package Ground Turkey, about 1.5 lbs.
1 large egg, lightly beaten
1/2 cup seasoned breadcrumbs
1/4 cup milk
2-3 tablespoons sun dried tomatoes in olive oil, minced fine
1 1/2 teaspoons dried basil, or 2 tablespoons fresh, chopped fine
1 1/2 teaspoons dried parsley, or 2 tablespoons fresh, chopped fine
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 small onion, chopped
2-3 garlic cloves, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 cup ketchup to top meatloaf if preferred (Trader Joe’s organic ketchup rocks and it keeps the top from drying out.)
Preheat oven to 350 degrees.
Coat 4×12 inch loaf pan with non-stick spray. If you do not have this size pan, a regular loaf pan will work, just increase oven baking time as listed.
Combine first 9 ingredients in a medium bowl and set aside.
To a warm skillet, add olive oil and butter. Brown onions and garlic until soft.
Add onion/garlic mixture to turkey mixture. Combine and place in the loaf pan, patting into all corners.
Cover with ketchup if preferred.
Bake for 65 minutes. For the smaller pan, bake for 80 minutes.
Take out and let site for 5 minutes before slicing.
If you make this, I’d love to hear what you thought of the recipe!