Turkey Meatloaf

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  • Level: Easy
  • Total: 2 hr
  • Active: 30 min
  • Yield: 6 to 8 servings
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Nonstick cooking spray, for pan

1 tablespoon vegetable oil 

2 carrots, peeled and chopped 

1 stalk celery, chopped 

1 medium onion, chopped 

Salt and freshly ground black pepper 

4 cloves garlic, minced 

2 tablespoons tomato paste 

2 teaspoons Worcestershire sauce 

2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat) 

1/2 cup grated hard cheese, such as a Parmesan-Gouda blend 

1/3 cup plain breadcrumbs 

1 tablespoon chopped fresh thyme 

2 teaspoons chopped fresh sage 

1 teaspoon chopped fresh rosemary 

1 large egg 


  1. Preheat the oven to 350 degrees F. Spray a standard 9-inch loaf pan with nonstick spray.
  2. Heat the vegetable oil in a large pan over medium-high heat. Add the carrots, celery, onions and some salt and pepper; saute until just starting to soften, about 3 minutes. Add the garlic and stir to combine; saute until fragrant and softened, about 1 minute. Add the tomato paste and Worcestershire sauce, and cook for 1 minute more. Remove from the heat and set aside to cool to room temperature.
  3. In a large bowl, combine the ground turkey, grated cheese, breadcrumbs, thyme, sage, rosemary, egg, some salt, 2 teaspoons black pepper, and the cooled veggie mixture. Mix with your hands until well blended.
  4. Fill the prepared loaf pan with the meatloaf mixture. Bake until a meat thermometer inserted into the center of the loaf registers 170 degrees F, about 55 minutes.
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