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This Turkey Meatloaf is delicate, flavorful and loaded with mushrooms! It’s absolutely wonderful the day you make it and maybe even better stacked in meatloaf sandwiches the next day.
You can assemble this gluten free recipe in just minutes with ground turkey, fresh mushrooms and a handful of other ingredients that you probably have on hand. You can even double it, as I sometimes do, if you’re having company over or want to surprise someone with a comforting meal.
Table of Contents
Photography Challenges
My first attempt at a photograph of this turkey meatloaf involved slices on a plate with a salad. I thought it looked okay: maybe, kinda. So I sent the photo to someone who’s critique I trust (aka, my best friend Mary), she replied simply: “No.” In my second attempt (above), I slathered the loaf with ketchup (optional for serving) and thought it looked good enough. You see, photographing meatloaf is a bit of a challenge.
Then Keith had the idea to photograph it as part of something else like a sandwich with gobs of mayonnaise and chips and beer. His motivation for this suggestion had nothing to do with the fact that he would get to eat said sandwich, chips and beer, I’m sure.
And now I feel like I need to add disclaimers to the following photos: “serving suggestion only” and “cartoon.” (Here’s the recipe for my favorite Meatloaf Sandwich.)
I asked my talented friend Brooke to see what she could do with meatloaf as a drawing and I thought she did a lovely job.
Serving Suggestions
So, about this turkey meatloaf: it’s a knock-out. I try to test recipes at least a few times before posting them. But this recipe I’ve made dozens of times and, if I may be bold, have tweaked it to perfection. (I also make it with ground beef in this Meatloaf with Oatmeal) I typically serve it with Mashed Red Potatoes, Yukon Gold Mashed Potatoes, Sour Cream Mashed Potatoes or Brioche Dinner Rolls and a simple side like Iceberg Wedge Salad or Arugula Salad.
And if you’re lucky enough to have leftovers, it’s even better the next day on a sandwich with gobs of mayonnaise. and chips. and a beer.
How to Make Turkey Meatloaf
Step 1: Preheat oven to 325˚F. To a large bowl add: beaten eggs, ketchup, Italian seasoning, salt and pepper, onion, mushrooms, rolled oats and parsley; stir to combine. Mix in ground turkey with your hands until just combined. Transfer mixture to loaf pan, press to fill pan and spread top into an even layer with a spatula.
Step 2: Bake 1 to 1 1/4 hours until the internal temperature reaches 160˚F. Remove from oven and let rest for 5 to 10 minutes before serving. Slice and serve.
Turkey Meatloaf
Video
Equipment
- standard 9" x 5" loaf pan
Ingredients
- 2 eggs
- 3 tablespoons ketchup
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 onion finely chopped
- 8 ounces mushrooms coarsely chopped
- 1/2 cup old fashioned rolled oats
- 1/4 cup chopped fresh Italian parsley
- 1 1/2 pounds ground turkey dark meat – breast would be too dry
Instructions
- Preheat oven to 325ºF.
- Set out a standard 9" x 5" loaf pan.
- Add eggs to a large bowl and whisk until lightly beaten. Add next 8 ingredients (ketchup through parsley) and stir to combine. With your hands mix in ground turkey, just until combined. (Don’t over-mix or your meatloaf will be tough.) Transfer mixture to loaf pan and press to fill, smoothing the top with a spatula or spoon.
- Bake until the internal temperature reaches 160ºF, 1 to 1 1/4 hours. Allow to rest for a few minutes before serving. Slice and serve.
Notes
- You’ll need a standard 9″ x 5″ loaf pan for this recipe.
- If you like your turkey meatloaf topped with ketchup, slather away! Keith’s not a fan, so I don’t typically add more ketchup (unless I need to take a photo, ahem.)
- Slicing tip: After your meatloaf has cooled a bit, use two metal spatulas, one on each end of the loaf pan to carefully lift the meatloaf out and transfer to a cutting board for slicing.
- If you double this recipe to cook two meatloafs at once, you may need to increase the cooking time by 15 or 20 minutes. You want the internal temperature to reach 160˚F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This meatloaf was beyond delicious and terrific as leftovers in a sandwich!
aww…that’s wonderful to hear, Karen! Thank you for coming back to let me know!
Hi! Do you think you could use two bread loaf pans instead of the large 1.5 quart for this recipe?
Hi Alicia! Do you know what size loaf pans you have? If you have 1-pound loaf pans, you could increase the ingredient amounts of this recipe by 50%. If you drag the amount of servings to 12 (screenshot below)
the ingredient amounts will be just right. Note that you’ll likely need to reduce the cooking time – start checking for doneness at 45 minutes. Hope that helps!
Ok thanks, Marissa!
My pleasure!