A family favorite! This Turkey meatloaf recipe is easy to make, is full of flavor, juicy and best of all – low in fat. I love cooking with lean ground turkey or chicken. For best results it is important to select a ground turkey that is no more than 93% lean to avoid a dry and dense meatloaf.
Make Extra Turkey Meatloaf and Freeze
This Turkey Meatloaf is in constant rotation for dinner in my household. It’s easy to make but I have made it even simpler for myself since we eat this often. I started to double up on the recipe to make 2 so I can serve one for dinner and freeze the other one. It doesn’t take me any longer to make 2 than it does to make 1, and if I can make my life any easier I will take the short cut!
Once the meatloaf is cooked and cooled, I wrap it up well in saran wrap and then into a large freezer bag it goes. It can stay in the freezer for up to 4 months. It’s always a life saver to have something homemade and healthy to pull out of your freezer on those crazy week nights. This meatloaf will not disappoint.
2 lbs of lean ground turkey (this can be made with ground chicken as well)
1 large yellow onion
1 stalk celery stalk
1 cup bread crumbs
½ tsp ground sage
½ tsp ground thyme
1 large whole egg, lightly beaten
2 Tbsp tomato paste (1 Tbsp for the meat mixture and 1 for the glaze)
4 tsp Dijon Mustard
1 ½ tsp Worcestershire sauce (1 tsp for the meat mixture and ½ tsp for the glaze)
1 tsp salt and black pepper
1 large egg white
Preheat oven to 400 degrees F
1. In a food processor place onions, celery and pulse for a minute until it is at a fine consistency
2. In a large bowl combine the meat, onion/celery mixture, eggs, mustard, Worcestershire sauce, salt, pepper, 1 tbsp of the tomato paste and get your hands dirty and mix it all up.
1. In a small bowl combine egg white with the remaining 1 tbsp tomato paste and ½ tsp Worcestershire sauce and spoon over the meat loaf
2. Bake for 1 hour or until internal temperature reaches 160 degrees F or 70 degrees C