It’s one of those family style favorites! Meatloaf never seems to go out of style. There are thousands of recipes for meatloaf using beef. But I’ve been looking for a turkey version of a classic meatloaf for a very long time and finally found one that will be my go-to from now on! Because turkey can be a bit dry, I was thrilled that this version is so juicy! That’s because of a few secret tips and techniques that make this meatloaf moist, flavorful and a perfect meal to make ahead, freeze and have for later! One of the secrets is, believe it or not, a couple of tablespoons of water! It’s how I make my meatballs, so I know it really helps keep the meatloaf juicy. The other technique is to make a paste-like mixture of milk, oats and breadcrumbs that gets added to the mixture. Finally, I decided to spice up the top with a combination of organic ketchup (for sweetness) and an Asian sweet and spicy sauce (for heat) called Gochujang, readily found in most grocery stores and Asian markets. If you love meatloaf and think that is has to be beef to be delicious, this recipe is going to change your thinking after one single scrumptious bite!
Watch my How To Video for Turkey Meatloaf here!
| Servings |
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large sweet yellow onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 8 ounces mushrooms, trimmed and very finely chopped
- 1 tablespoon Worcestershire sauce
- 7 tablespoons organic ketchup, divided
- 1 cup Italian seasoned bread crumbs
- 1/4 cup Quaker Oats
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 2 tablespoons water
- 1 1/2 pounds ground turkey
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon thyme (optional)
- 3 tablespoons Gochujang sauce, or any sweet chili sauce (optional)
Ingredients
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- Preheat oven to 400 degrees. Place parchment paper in a 9 x 13 baking sheet with 1 inch lip. In a skillet, heat olive oil and butter. Add onions and cook until soft and translucent. Add garlic and cook for several minutes. Add minced mushrooms and cook until mixture loses most of the moisture thickens up slightly. Transfer mixture to a large bowl. Add Worcestershire sauce and 3 tablespoons of ketchup. In a bowl, combine breadcrumbs, oats and milk. Stir to a paste-like consistency. Add the paste to the bowl with onion and mushrooms. Add eggs, water, ground turkey, salt, pepper, red pepper flakes and thyme. Gently mix until all ingredients are well combined. Spoon mixture onto the parchment lined baking sheet and form into a loaf shape. In a small bowl mix together the remaining 4 tablespoons of ketchup and Gochujang sauce. Spread over the top of the turkey loaf. Bake uncovered at 400 degrees for about 50 minutes. Let rest for 5 minutes before slicing.
