I know that as a traditional meatloaf lover the idea of Turkey Meatloaf seems, well, wrong. How can you make a meatloaf with ground Turkey that won’t taste ‘less’ than what ‘real’ meatloaf does.
Texture and flavor are key. I mean, you can use beef with your meatloaf and it can be flavorless or have too many fillers and not be meaty enough.
This recipe is AMAZING if you are trying to avoid Red Meat like we are. Shawn had high cholesterol so we decided to stay away from all red meat and shell fish. I’ve been perfecting recipe replacements using ground Turkey and Chicken and we now don’t miss ground beef at all. Really, not lying.
Try my Turkey Meatloaf recipe and you might just say goodbye to ground beef too.
*NOTE: This recipe makes enough for 12 Muffin Tins (small individual servings) and one small casserole dish (4×8) of Meatloaf. We like to have leftovers for cold sandwiches which are DELICIOUS but you can just make 24 Muffin sized meatloaves or use a 9×5 Bread Loaf Pan for the entire thing. It’s up to you but the end goal is to make sure your meat is 160-170 Degrees internally before serving.
Turkey Meatloaf Recipe
- 2lbs Ground Turkey
- 2 Medium Zucchinis
- 1 Medium Yellow Onion
- 1 Red Bell Pepper
- 2 Eggs
- 3/4 Cup Uncooked, plain, Couscous
- 3 TBL Worcestershire
- 4 Tsp Dijon Mustard
- 1 Tsp Sea Salt
- 1 Tsp Ground Pepper
- 1/4 Tsp Cayenne Pepper (optional)
- BBQ Sauce (homemade or store bought for topping)
Preheat Oven to 400 degrees
Cut your Zucchini in 4 pieces each (removing the ends), cut your onion into 4 pieces (end removed) and I cut my Pepper into 4 pieces, seeded. Toss them into your food processor and gently blend until it looks like this. You don’t want large chunks but you don’t want it liquefied either. It needs to look like Pico Salsa. Thick and Chunky.
Take your Processed Veggies and put them in a large bowl with your Turkey and the rest of your ingredients and mix well. I like using my hands to smoosh it all up and mix. You just don’t want any chunks of turkey only.
Grease your muffin tins with Olive Oil as well as your baking dish or your bread pan (See NOTE Above).
Evenly scoop out mixture to the top of each muffin tin and then top with a swirl of BBQ Sauce. Do the same with your remaining Meat mixture in your baking dish.
Cook for 30 Minutes and check temperature. If it’s 160 Degrees then take it out of the oven. The Muffin Tins cook faster than the baking dish I usually need about 10 minutes longer for it to cook after I’ve taken out the individual turkey meatloaf’s.
It should be moist but not ‘wet’. Juicy with clear liquid on top and sides but not murkey or beige. That means you need to cook it a bit longer.
Next, we serve it hot with mashed potatoes. Like this:
Also, you might think that BBQ Sauce has no business being with Mashed Potatoes but I assure you that you would be grossly mistaken if you believed that. Try it. Really, do it. Be brave.
Here is My cold Turkey Meatloaf Sandwich today for leftovers, doesn’t it look delicious?