Easy Turkey Meatloaf (Print Version)
# Ingredients:
01 -
2 pounds of lean ground turkey
02 -
3/4 cup quick-cooking oats
03 -
1/3 cup whole milk or water if preferred
04 -
2 eggs, lightly beaten
05 -
1 medium yellow onion, finely diced
06 -
2 cloves of fresh garlic, minced or pressed
07 -
2 tablespoons good-quality balsamic vinegar
08 -
2 teaspoons dried oregano
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon freshly ground black pepper
11 -
1/3 cup tomato ketchup for topping
12 -
2 tablespoons fresh parsley, finely chopped
13 -
Non-stick cooking spray
# Instructions:
01 -
Heat your oven to 400°F. Cover a large baking sheet with parchment paper and give it a light coating of cooking spray. Keep it nearby.
02 -
Grab a small bowl and combine the oats with milk. Give it a quick stir and let it sit for about 10 minutes while you prep everything else. This helps keep the meatloaf nice and moist.
03 -
In a big mixing bowl, combine the ground turkey, beaten eggs, diced onion, garlic, the soaked oat mixture, balsamic vinegar, oregano, salt, and pepper. Use your hands to gently mix until everything just comes together. Be careful not to overwork it or you'll end up with a tough, dense loaf.
04 -
Move the turkey mixture onto your prepared baking sheet and shape it into a nice loaf form. Brush the ketchup evenly over the top to create a tasty glaze.
05 -
Pop it in the oven and bake for 45 minutes, or until it's cooked all the way through. The internal temp should hit 160°F, but try checking near the edge rather than dead center to avoid losing those delicious juices. Adjust your timing for next time if needed.
06 -
Take the meatloaf out of the oven and let it sit for 5-10 minutes before slicing. Sprinkle fresh parsley on top and cut into 8-10 pieces. Serve it hot alongside creamy mashed potatoes and steamed green beans or broccoli.
# Notes:
01 -
Keep leftovers in a sealed container in the fridge for up to 5 days.
02 -
You can freeze cooked, cooled slices in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
03 -
Warm up leftovers in the microwave or gently reheat in a covered pan with a splash of water. Skip the oven method as it tends to dry out the meat.
04 -
Feel free to halve the recipe and bake it in a traditional loaf pan for the same amount of time, or make 4 mini loaves and reduce baking time to 35 minutes.