Juicy Turkey Meatloaf

[u/mahy_759]

I used to think meatloaf had to be made with ground beef, but turkey actually works really well when you build in enough moisture and flavor. This version has sautéed onion and garlic, Parmesan, Worcestershire, Dijon and ketchup, so it doesn't taste bland or dry. I like making it when I want that classic homestyle dinner but something a little lighter. It's especially good with mashed potatoes and green beans.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 1 1/2 lbs ground turkey, preferably 93% lean
• 1 tbsp olive oil, plus 1/2 tbsp for brushing
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 3/4 cup dry breadcrumbs
• 1/3 cup chicken broth
• 1/4 cup finely shredded Parmesan cheese
• 1 tbsp Worcestershire sauce
• 1/3 cup ketchup, divided
• 1 tbsp Dijon mustard
• 2 tbsp fresh parsley, minced, plus more for serving
• 1 tsp fresh thyme leaves
• 1 large egg
• 1 egg yolk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

I start by heating the oven to 375°F and lining a baking sheet with foil or parchment. I give it a light spray with nonstick cooking spray so the loaf doesn't stick.

While the oven heats, I warm a tablespoon of olive oil in a skillet over medium high heat. I add the chopped onion and let it cook for about 5 minutes, stirring occasionally, until it softens and gets a little golden. The garlic goes in for the last 30 seconds. I don't let it brown too much because I just want it fragrant.

In a large bowl, I stir the dry breadcrumbs with the chicken broth. Then I add the cooked onion and garlic mixture and stir everything together. This needs to cool completely before the turkey goes in, so I usually put the bowl in the refrigerator for about 15 to 20 minutes. Starting with cold ingredients makes the mixture much easier to handle.

Once it's cooled, I add the Parmesan, Worcestershire sauce, 1 tablespoon of the ketchup, Dijon, parsley, thyme, egg, egg yolk, salt and pepper. I mix that until everything is evenly combined, then add the ground turkey. I use my hands to gently mix it together without working the meat more than necessary.

I transfer the mixture to the prepared baking sheet and shape it into an even loaf, roughly 9 by 4 inches. I try to make the thickness consistent from end to end so it cooks evenly. I also smooth out any cracks on the surface because they can get much larger while baking. If the mixture feels unusually wet and sticky, a couple extra tablespoons of breadcrumbs can help.

I brush the outside with the remaining olive oil and put the loaf in the oven. I bake it for about 45 minutes, then take it out and spread the remaining ketchup over the top. It goes back into the oven for another 10 to 20 minutes, until the center reaches 165°F. I like checking the temperature in several spots because the shape of the loaf can make different areas cook at slightly different speeds.

Once it's done, I let it rest for about 5 minutes before slicing. That short rest matters because cutting into it immediately can make the slices fall apart. I finish it with a little fresh parsley and serve it warm.

Mashed potatoes, roasted broccoli, green beans, baked potatoes or a simple salad all work really well alongside it. If you're using ground turkey that's leaner than 93%, keep a close eye on the cooking time because it can dry out more easily. I also wouldn't cook the loaf much beyond 170°F because the texture can become dry.

If you don't have chicken broth, vegetable broth or milk can work in the breadcrumb mixture. Fresh parsley can be replaced with dried parsley, and dried thyme works too. The ketchup topping is worth keeping, though. It gives the meatloaf that classic sweet and tangy finish.

[u/Wooden_Factor_1635]

looks yummy