New This Month

Turkey Meatloaf


If you like meatloaf, a quintessential comfort food, you'll love this leaner version made with ground turkey.

  • Servings: 6

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
  • Healthy 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.

Reviews Add a comment

  • ChefTBaks
    11 OCT, 2016
    We really enjoyed this. Didn't even make the gravy. Used mini pretzel bread loaves (whole foods) instead of sliced bread. I think that it added a nice extra layer of flavor. Will definitely make again.
  • Marathonmommie
    12 DEC, 2013
    First made this when the recipe came out in my January '04 magazine and have been making it in our rotation ever since. it is delicious and my little kids as well as dinner guests all rave about the flavor! WOrks well for moni loaves and cups as well. I have also frozen this with success.
  • J3ANA
    11 JAN, 2012
    Delicious! Tasted and looked just like regular meatloaf (not at all like it looks in the picture); I also ended up needing to cook it for only 1 hour, so make sure to check time carefully. Goes well alone or with gravy, but my family prefers it with tomato sauce.
  • chutney9
    5 NOV, 2010
    This recipe was delicious! Very moist.
  • krisx2
    1 FEB, 2010
    Yum! Very much like the mix of flavors in this meatloaf.
  • GigiGool
    8 OCT, 2009
    Excellent. I used a combination of ground white and dark meat. It was moist and delicious.
  • kristidon
    30 APR, 2009
    This turned out really well. It was very moist. I only used a pound of ground turkey and it still turned out great.
  • bellysmom
    1 APR, 2009
    Delicious- for turkey meatloaf. Very flavorful, not dry and not too heavy. The top coating doesn't add much to the turkey so I would probably skip it next time.
  • donarockstad
    11 AUG, 2008
    try tonight