The Best Moist Turkey Meatloaf
A perfect, tried-and-true recipe for a nourishing comfort food classic that's juicy and flavorful. Adapted from Ina Garten's famed recipe.
Servings: 6 to 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced small
- 3 carrots, grated
- 2 stalks celery, diced small
- 2 sprigs fresh thyme (about 1 teaspoon)
- 1/2 cup water
- 1 tablespoon tomato paste (tip: buy a tube of tomato paste for easiest use)
- 4 tablespoons Worcestershire sauce
- 1/4 cup minced fresh parsley
- 2 pounds 93% lean ground turkey
- 1/2 cup plain bread crumbs, preferably panko
- 2 eggs, lightly whisked
- 2 teaspoons kosher salt
- 1 teaspoons fresh-ground black pepper
- 1/2 cup ketchup
- 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 325°F and grease or line with parchment a large casserole or half-sheet pan.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, celery, grated carrots, and thyme. Cook, stirring frequently, until the onions are translucent and the vegetables have softened.
- Stir in the tomato paste to coat the vegetables. Add the water and Worcestershire sauce and stir for one minute. Remove from heat, and let cool for several minutes.
- Add the ground turkey, parsley, eggs, salt, pepper, and breadcrumbs to a large mixing bowl.
- Add the vegetable mixture with the liquid to the mixing bowl with the turkey. Using your hands or a large spoon, stir to combine fully, but do not squeeze the meat or overmix.
- Shape the mixture into an oblong ball, and gently roll it into the casserole or onto the sheet pan. Shape into a big oval loaf shape.
- In a small bowl, mix together the ketchup and brown sugar, and spread it evenly over the meatloaf.
- Bake for approximately 1 1/2 hours, until the center of the meatloaf reaches an internal temperature of 162°F. Let rest, loosely tented in foil, for about 5 to 10 minutes before serving. I suggest serving this with roasted vegetables, mashed potatoes, or a big salad. Note: The F.D.A. recommends that poultry be cooked to 165°F. It is fine to remove the meatloaf from the oven a few degrees lower than that. Carryover heating will raise the temperature once it's removed from the oven.
Notes
The best way to tell your turkey meatloaf is cooked is with a probe thermometer, which I highly recommend for any cook. Take the temperature from the center of the meatloaf. It should register 162 degrees F.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
