Turkey Meatloaf

My tried and true Turkey Meatloaf recipe! I often double it to make two loaves and freeze one in slices or give it to a friend or neighbor so that they can have an ugly but delicious dinner too. :) Note that you'll need a standard loaf pan to make this recipe.

Course Main Course

Cuisine American

Keyword comfort food, easy, guilt free, light, meal planning

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

5 minutes

Total Time 1 hour 30 minutes

Servings people

Calories 180kcal

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 1.5 pound 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.

Video

Notes

You'll need a standard 1.5-quart 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