Mom's Turkey Meatloaf
This easy recipe guides you through making a flavorful turkey meatloaf featuring oats for moisture, vegetables, and a simple tomato sauce topping. It's baked until done and rested before slicing.
Equipment
- 1 Small Mixing Bowl For soaking oats
- 1 Large Mixing Bowl For combining ingredients
- 1 9x13 inch Baking Dish For baking the meatloaf
- 1 Cutting Board For prepping vegetables
- 1 Instant-Read Thermometer To check internal temperature for doneness
Ingredients
Main
- 3/4 cup quick-cooking oats
- 1/2 cup skim milk
- 1 medium onion peeled
- 2 pounds ground turkey breast
- 1/2 cup chopped red bell pepper
- 2 eggs beaten
- 2 teaspoons Worcestershire sauce
- 1/4 cup ketchup
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 8-ounce can tomato sauce
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl, combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
- Transfer the mixture to a 9-by-13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
- Remove from the oven and let rest for 10 to 15 minutes before slicing.
Notes
1. Avoid overmixing the meatloaf mixture. Overworking the turkey can result in a tough texture. Mix just until combined. 2. Ensure the internal temperature reaches 160°F (71°C) for safe consumption. Insert the thermometer into the thickest part of the loaf. 3. Resting the meatloaf for 10-15 minutes after baking is crucial. This allows the juices to redistribute, resulting in a moister loaf and easier slicing. 4. For an extra caramelized top, consider brushing the tomato sauce glaze over the loaf about 15-20 minutes before it finishes baking.