Editor's Note: This recipe is a healthful twist on the classic meatloaf recipe! Using turkey, cumin, fresh herbs, and more, this recipe is one the entire family will love. This dinner recipe is easy to make and cooks for about an hour, giving you plenty of time to squeeze in a few chores or even play a board game while you wait. This recipe is one that will quickly become one of your favorites, so don't be surprised if you get requests to make it again! If you've never cooked with ground turkey before, then you'll be in a treat with this recipe.
We eat this meatloaf at least once a week with lots of ketchup and Sour Cream Mashed Potatoes. The turkey is a healthful alternative to beef and just as delicious. As a bonus, leftover meatloaf always makes a great sandwich.
Serves6 to 8
Cooking MethodBaking, Sauteeing
Recipe CourseMain Course
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
Taste and TextureHerby, Meaty, Spiced
- 6 tablespoons (¾ stick) unsalted butter, plus extra for greasing the pan
- 1 celery rib, diced
- 1 small carrot, peeled and diced
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 2 pounds ground turkey
- 2 cups fresh bread crumbs (about 3 to 4 slices of bread; see Notes)
- 2 large eggs
- 1 scant cup ketchup
- 1½ teaspoons ground cumin
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter.
In a medium sauté pan, melt the butter over medium heat until it begins to bubble. Add the celery, carrot, shallots, and garlic and sauté, stirring occasionally, for 3 to 4 minutes, or until the vegetables soften but do not color. Remove the pan from the heat and set aside to cool slightly.
In a large bowl, combine the turkey, bread crumbs, eggs, ketchup, cumin, thyme, salt and pepper. Add the sautéed vegetables and mix thoroughly with a large spoon or your hands.
Transfer the mixture to the loaf pan and form into a smooth loaf. Bake for about 1 hour, or until cooked through. Let the meatloaf rest in the pan for about 5 minutes before unmolding, slicing, and serving.
To make fresh bread crumbs, process the bread in the bowl of a food processor fitted with a metal blade or in a blender. Two slices of bread yield about 1 cup of crumbs.
Call the kids:
• Grease the pan
• Measure the bread crumbs
• Measure the ketchup
• Mix the meatloaf ingredients
• Put meatloaf in the loaf pan
2006 Debra Ponzek