Moist Turkey Dinner Loaf
We appreciate you taking the time to rate!
Recipes
MEATLOAF COMPONENTS
- 1 tablespoon light olive oil
- 2 tablespoons dehydrated minced onion
- 1 tablespoon finely chopped garlic
- 1 ¼ teaspoon fine grain salt
- ¾ teaspoon coarse ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme leaves
- ½ teaspoon ground cumin
- ½ teaspoon dried Italian herb blend
- 1 ½ tablespoons Worcestershire sauce
- 2 room temperature large eggs
- ¼ cup non-fat milk
- 2 pounds ground turkey
- ¾ cup Italian-seasoned breadcrumbs
BROWN SUGAR GLAZE
- ⅔ cup tomato ketchup
- ⅓ cup packed dark brown sugar
- 1 ½ tablespoons apple cider vinegar
- ½ teaspoon Dijon style mustard
Instructions
- Preheat and Prepare: Set your oven to heat to 350 degrees Fahrenheit. Lightly mist a standard loaf pan with kitchen spray to prevent sticking.
- Combine Base: In a spacious mixing bowl, place the ground turkey, the measured salt, pepper, paprika, thyme, and Worcestershire sauce. Gently combine these ingredients with your hands.
- Add Binders: Incorporate the eggs, non-fat milk, and seasoned breadcrumbs into the bowl. Continue to mix the contents by hand until all the ingredients are thoroughly blended into a cohesive mixture.
- Form the Loaf: Scoop the meat mixture into the prepared loaf pan. Use your hands to pat and shape the mixture so it fits snugly and evenly within the pan.
- Initial Bake: Place the loaf pan into the preheated oven and bake for approximately 35 minutes or longer, until nearly done.
- Create Topping: While the loaf is baking, whisk together the glaze ingredients: ketchup, brown sugar, cider vinegar, and mustard in a small bowl until the mixture is uniform. Set the glaze aside.
- Glaze and Finish: Carefully remove the meatloaf from the oven. Pour the prepared glaze generously over the top surface of the loaf and return it to the oven for an additional 10 minutes.
- Serve: Remove the finished loaf from the oven. Allow it to cool briefly before slicing. Garnish with chopped green onion, if desired, and serve while hot.
Page 2 of 2
