Mom's Turkey Meatloaf
This recipe prepares a flavorful and moist turkey meatloaf, perfect for a healthy family meal. Utilizing quick-cooking oats and milk to maintain tenderness, the ground turkey is combined with aromatic vegetables and seasonings. Topped with tomato sauce and sliced onions, it's baked to perfection and rested, ensuring a delicious and easy-to-slice dish.
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Instant-Read Thermometer Crucial for ensuring internal temperature reaches 160°F for food safety.
- 1 Chef's Knife and Cutting Board For preparing the onion and bell pepper.
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
To ensure a moist and tender meatloaf, avoid overmixing the turkey, as this can lead to a dense, dry texture. The quick-cooking oats and milk are key for moisture retention, so don't skip them. For an enhanced flavor profile, consider sautéing the chopped onion and bell pepper until softened and slightly caramelized before adding them to the meatloaf mixture; this deepens their sweetness and complexity. Always let the meatloaf rest for at least 10-15 minutes after baking to allow the juices to redistribute, resulting in a more succulent slice. If desired, a touch of smoked paprika or a dash of hot sauce can be added to the mixture for an extra layer of flavor without overpowering the dish.