Italian Turkey Meatloaf

For the longest time I didn’t think I liked meatloaf. It always seemed greasy and not all that flavorful and left me feeling too full and uncomfortable afterwards. As my cooking evolved, and I discovered how much I enjoyed ground turkey, I decided to do some experimenting with meatloaf made with ground turkey. Ever since then, it has become a go to meal for us! I’m pretty sure I have four different turkey meatloaf recipes in our regular meal rotation, and we love them all. This recipe is lighter and healthier than a traditional meatloaf and it has great flavor; it’s filled with spices! Another reason I love to make meatloaf is that is works well as a make ahead meal. I usually mix up the meatloaf early in the day when I find myself with a quiet moment (most often during nap time for the littlest one). I put it on the baking sheet (without the glaze on top), cover it with foil and stick it in the fridge until I’m ready to bake it for dinner time. Then I take it out, put the ketchup over the top, and bake. So easy! I hope you enjoy this one as much as we do!

Italian Turkey Meatloaf

5 from 1 vote

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Course Main Course

Cuisine American

Ingredients

  

• 1 1/3 lb. ground turkey
• 1/4 c. + 2 T. ketchup (divided)
• 1 t Worcestershire sauce
• 2 cloves garlic minced
• 1 egg
• 1/3 cup plain breadcrumbs
• 2 T. parmesan cheese grated
• 1 t. dried thyme
• 1 t. dried oregano
• 1/2 t. salt
• 1/4 t. pepper

Instructions

 

• Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with cooking spray.
• Combine turkey, 1/4 c. ketchup and all other ingredients in a large bowl. Mix well.
• Transfered to the baking sheet and form into a loaf shape.
• Spread 2 T. of ketchup across the top and sides of the meatloaf.
• Bake for 40 minutes until cooked through and temperature reaches 165 degrees.
• Slice and serve with additional ketchup if desired.

Notes

Make ahead options:  I love to get ahead on this dinner early in the day.  I typically mix up the meat mixture early and place it on the baking sheet.  I wait to put the last bit of ketchup over the top until baking time so it doesn’t soak in while in the fridge. I cover it with foil and put it in the fridge until I’m ready to bake it for dinner. Then I simply remove the foil, add the ketchup to the top, and bake!

What to serve with it: As you can see in the picture, I often serve this with a simple vegetable and roasted potatoes or sweet potatoes.  It’s also great with a rice pilaf type side dish if you prefer.  I often opt for potatoes simply because we eat rice so frequently with so many other meals; potatoes are a nice change.