Turkey Meatloaf

close-up photo of H. Weal, co-author of The Weal MealTrust me, this is just as good as traditional meatloaf. I made this dish three times before my family realized it wasn’t beef! I still make beef meatloaf occasionally (using this recipe), but I prefer turkey now because the meatloaf comes out less greasy. I like to serve it with a side of roasted vegetables for a classic and hearty meal. — H. Weal

INGREDIENTS
MEATLOAF
2 pounds ground turkey
1 medium (4-ounce) onion, diced
3/4 cup Panko bread crumbs
1/4 cup chicken stock
1 egg
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh garlic
1/2 tablespoon kosher salt
1 teaspoon ground black pepper

GLAZE
1/4 cup ketchup
2 tablespoons spicy brown mustard

TOOLS
standard (9” x 5”) loaf pan
aluminum foil
large (5-quart) mixing bowl
measuring cups and spoons
basting brush
instant-read thermometer

METHOD
1. Set oven to 350 degrees. Line pan with foil.
2. Combine MEATLOAF ingredients in bowl. Knead by hand, just until ingredients are evenly distributed.
3. Press mixture evenly into pan.
4. Combine GLAZE ingredients, then brush evenly over meatloaf mixture.
5. Bake until internal temperature reaches 165 degrees – about 1 hour. Rest at least 10 minutes before slicing.

NOTES & TIPS
• 6 medium garlic cloves yield about 2 tablespoons minced fresh garlic.
• Cut foil large enough that some overhangs edges of pan. Use this overhang to lift loaf out of pan before slicing.

READY IN
1 hour, 30 minutes

YIELD
6 servings

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s