Turkey Meatloaf

  • Servings: 6
Turkey Meatloaf

Photography: Sang An

Source: Martha Stewart Living, January 2003


  • 4 slices white bread, crusts trimmed, torn into pieces
  • 8 small sage leaves
  • 1 1/2 pounds ground lean turkey
  • 1 large yellow onion, cut into eighths
  • 1 stalk celery, cut into 2-inch pieces
  • 1/2 teaspoon dried thyme
  • 1 large whole egg, lightly beaten
  • 2 tablespoons tomato paste
  • 4 teaspoons Dijon mustard
  • 1 1/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 large egg white
  • Cheater's Gravy, for serving
  • Garlic Mashed Potatoes, for serving


  1. Preheat oven to 400 degrees, with rack in center. Place bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs. Transfer to a medium bowl, and add ground turkey.

  2. Place onion and celery in bowl of food processor; pulse until finely chopped. Add to turkey mixture, using hands to combine. Add thyme, whole egg, 1 tablespoon tomato paste, mustard, 1 teaspoon Worcestershire, and salt; season with pepper. Combine well. Place in a 9-by- 5-by-2 1/2-inch nonstick loaf pan.

  3. In a small bowl, combine egg white with remaining tablespoon tomato paste and 1/4 teaspoon Worcestershire, whisking with a fork until smooth. Spoon mixture over meatloaf; spread to coat evenly.

  4. Transfer pan to oven; place a baking sheet on lower rack to catch drippings. Cook until a meat thermometer inserted in center of meatloaf registers 180 degrees, about 1 1/4 hours. Remove from oven; let rest 15 minutes covered with foil.

  5. To serve, cut meatloaf into 12 slices, and divide evenly among six serving plates. Serve immediately with mashed potatoes and hot gravy.


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