We never used to make turkey meatloaf. We make turkey meatballs all the time, but never thought to make turkey meatloaf. Now though, we know we were making a mistake — a big one.
Until now, we’ve only been able to make somewhat dry meatloaf that’s not really got anything going on with flavor. That’s why we never really felt like making it. We just about gave up, but then we stumbled across a little secret. One that turned typical turkey meatloaf into something we crave and now make often.
The Secret to a Cravable, Moist Turkey Meatloaf Recipe
It’s true — thanks to tiny pieces of chopped mushrooms, our turkey meatloaf recipe is moist and has unbelievable flavor.
Mushrooms are chopped extra small — either by hand or in a food processor. Then, they are cooked down until soft and added to turkey meat.
This does add a little extra time at the beginning — a little more prep time than you may be used to seeing with our recipes. But, we wouldn’t do it if we didn’t believe it was worth it. And we really (really) do.
A Few Simple Ingredients
The other thing we love about this recipe is that the rest of the ingredients are simple — onion, garlic, Worcestershire sauce, breadcrumbs, milk, egg and ketchup. We usually have all those ingredients in the kitchen and we’re betting you do too (or at least most of them).
What do you think? Are you ready to give our turkey meatloaf recipe (with our little secret) a try?
You May Also Like
- This Turkey Meatballs Recipe With Tomato Sauce is really easy to make.
- This Turkey Meatloaf from Skinnytaste looks pretty awesome.
- Try our Chicken Meatballs Stuffed with Goat Cheese.
- Or, take a look at Ina Garten’s version of Turkey Meatloaf.
- We adapted our recipe from this Turkey Meatloaf Recipe on Epicurious.
What you need to know. This recipe is not as fast to prepare as most of our recipes on the blog, but we promise the extra prep time (20 minutes or so) in the beginning is so worth it.
Equipment you’ll need. You’ll need a large baking sheet, aluminum foil, a large skillet, large bowl, small bowl, measuring cups and spoons.
- 1/2 pound (8 ounces or 227 grams) cremini mushrooms, trimmed (about 15 mushrooms)
- 1 1/2 cups (145 grams) finely chopped onion (1 to 2 medium onions)
- 2 teaspoons minced garlic (2 medium cloves)
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 7 tablespoons ketchup, divided
- 1 cup (60 grams) panko bread crumbs
- 1/3 (79 ml) cup milk
- 2 large eggs, lightly beaten
- 1 1/4 pound (20 ounces or 567 grams) ground turkey (92% lean)
- Heat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil then lightly oil the bottom.
- You can chop the mushrooms one of two ways: by hand or in a food processor. The mushrooms need to be very finely chopped, about 1/8-inch pieces. Set aside.
- Cook onion, in oil, in a large skillet over medium-low heat, stirring occasionally, for 5 minutes or until softened. Add garlic then cook 1 minute.
- Add chopped mushrooms, a 1/2 teaspoon of salt and a 1/4 teaspoon of the pepper. Cook, stirring occasionally about 10 minutes or until liquid from the mushrooms has evaporated and they are tender.
- Transfer onions and mushrooms to a large bowl then stir in 3 tablespoons of ketchup and 1 tablespoon of Worcestershire sauce. Cool 5 minutes.
- In the meantime, stir together the breadcrumbs and milk and let stand 5 minutes.
- Add breadcrumbs and beaten eggs to onions and mushrooms then mix well. Next, add turkey along with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well with hands (or a fork). (The mixture will be very wet).
- Form mixture into a 9-inch by 5-inch oval loaf in the middle of prepared baking sheet. Then, use the back of a spoon to spread the remaining 4 tablespoons of ketchup on top of the meatloaf.
- Bake until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F (77 degrees C), 40 to 50 minutes. Let stand 5 minutes before slicing.