12 Cheese-Stuffed Turkey Meatloaf Recipes With a Filled Center

Cheese-stuffed turkey meatloaf is a simple way to make a familiar dinner feel a little more special. These recipes feature flavorful fillings, from melty mozzarella to cheddar and herbs, tucked right into the center. You’ll find practical ideas for weeknight meals, meal prep, and family dinners. Choose a favorite and pair it with vegetables, salad, or mashed potatoes.

Helpful Tips Before You Start

A few simple steps can help keep the cheese center in place and the turkey meatloaf moist.

Use Cold Cheese

Chilled cheese is easier to shape and less likely to melt out before the meatloaf sets. Cut it into a log or compact pieces that fit neatly inside.

Seal the Filling Completely

Spread the turkey mixture into an even layer, add the cheese down the center, then fold the meat around it. Pinch seams and ends closed to prevent leaks.

Avoid Overmixing the Turkey

Mix the meat and seasonings just until combined. Overworking ground turkey can make the loaf dense.

Check the Center Temperature

Use an instant-read thermometer in the turkey, not just the cheese filling. Ground turkey should reach 165°F (74°C) for safe serving.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after baking. This helps the juices settle and makes cleaner slices with the cheese center intact.

Classic Mozzarella-Stuffed Turkey Meatloaf with Marinara

This turkey meatloaf has a melty mozzarella center and a savory marinara topping in every slice. Breadcrumbs and egg help keep the turkey tender, while garlic, Italian seasoning, and Parmesan bring classic Italian-inspired flavor.

It’s a cozy main dish for a weeknight dinner or a family meal. Let the loaf rest before slicing so the cheese stays tucked inside and the slices hold their shape.

Classic Mozzarella-Stuffed Turkey Meatloaf with Marinara

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons milk
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces low-moisture mozzarella, cut into ½-inch cubes
• ¾ cup marinara sauce, divided
• 1 tablespoon chopped fresh parsley

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, milk, garlic, Italian seasoning, salt, and black pepper. Mix gently just until everything is evenly combined.
• Place half of the turkey mixture on the prepared baking sheet and shape it into a compact loaf. Arrange the mozzarella cubes down the center, leaving a border around the edges. Cover with the remaining turkey mixture and pinch the seams closed so the cheese is sealed inside.
• Spoon ½ cup of the marinara sauce over the top of the loaf. Bake until the center reaches 165°F on an instant-read thermometer, about 45 to 55 minutes.
• Let the meatloaf rest for 10 minutes before slicing. Warm the remaining ¼ cup marinara sauce and serve it alongside the slices. Sprinkle with chopped parsley.

merknader

Use low-moisture mozzarella so the filling melts without releasing too much liquid. Keep the cheese in a single line down the center and seal the turkey mixture well around it to help prevent leaks. Serve with the extra marinara for dipping.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Instant-Read Thermometer

Spinach and Feta-Stuffed Turkey Meatloaf with Lemon Orzo

This turkey meatloaf has a savory spinach and feta center, with a tender, lightly seasoned outside. Slicing it reveals the filling in every portion, making it a satisfying choice for a family dinner or a relaxed weekend meal.

Lemon orzo cooks while the meatloaf bakes, so the bright, buttery pasta is ready to serve alongside it. The feta adds a salty tang, while lemon zest and juice keep the meal fresh and balanced.

Spinach and Feta-Stuffed Turkey Meatloaf with Lemon Orzo

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons olive oil
• 3 cups fresh spinach, roughly chopped
• ¾ cup crumbled feta cheese
• 1 cup orzo
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 2 cups low-sodium chicken broth

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Heat the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Transfer it to a bowl and let it cool. Stir in the feta.
• In a mixing bowl, combine the ground turkey, egg, breadcrumbs, milk, garlic powder, oregano, salt, and black pepper. Mix gently until just combined.
• Place the turkey mixture on the prepared baking sheet and shape it into a rectangle about ½ inch thick. Spoon the spinach and feta mixture down the center, leaving a border at the edges. Fold the turkey mixture over the filling and pinch the seams closed. Shape it into a loaf with the seam underneath.
• Bake until the center reaches 165°F on an instant-read thermometer, about 40 to 50 minutes. Rest the meatloaf for 10 minutes before slicing.
• While the meatloaf bakes, bring the chicken broth to a boil in a saucepan. Add the orzo and cook according to the package directions, stirring occasionally, until tender. Drain any excess broth.
• Stir the butter, lemon zest, lemon juice, and parsley into the cooked orzo. Serve the sliced meatloaf with the lemon orzo.

merknader

Let the cooked spinach cool before mixing it with the feta so the filling stays easy to handle. Seal the turkey edges carefully, then rest the loaf before slicing to help the center hold together. Serve the orzo soon after stirring in the lemon and butter for the freshest flavor.

Course: Main Course
Cuisine: Mediterranean
Equipment: Rimmed Baking Sheet, Parchment Paper, Skillet, Mixing Bowl, Saucepan, Instant-Read Thermometer

Pepper Jack and Roasted Poblano-Stuffed Turkey Meatloaf with Corn Salsa

Pepper jack and roasted poblano peppers make a savory, gently spicy center in this tender turkey meatloaf. Each slice reveals a warm, cheesy filling, while a fresh corn salsa adds sweetness and a crisp finish.

This recipe works well for a family dinner or a casual weekend meal. Serve it warm with the salsa spooned over the top, or offer the salsa on the side so everyone can add as much as they like.

Pepper Jack and Roasted Poblano-Stuffed Turkey Meatloaf with Corn Salsa

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 poblano pepper
• 1 pound ground turkey
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces pepper jack cheese, cut into a thick stick
• 1 cup corn kernels, fresh or thawed if frozen
• 1/2 cup diced red bell pepper
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Place the poblano on a foil-lined baking sheet and roast for 15 to 20 minutes, turning it once, until the skin is blistered. Transfer it to a bowl and cover for 10 minutes, then peel away the skin, remove the stem and seeds, and cut the pepper into strips.
• While the poblano rests, make the corn salsa. Combine the corn, red bell pepper, cilantro, lime juice, olive oil, and a pinch of the measured salt in a bowl. Stir and set aside.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, garlic powder, the remaining salt, and black pepper. Mix gently until just combined.
• Pat about half of the turkey mixture into a loaf shape on a parchment-lined baking sheet. Arrange the roasted poblano strips over the center, then place the pepper jack stick on top. Keep the filling away from the edges so it stays enclosed.
• Cover the filling with the remaining turkey mixture. Pinch the edges together and smooth the surface to seal the cheese and poblano inside.
• Bake for 40 to 50 minutes, until the center reaches 165°F on an instant-read thermometer. Rest the meatloaf for 10 minutes before slicing. Serve with the corn salsa spooned over each slice or alongside.

merknader

For a neat filled center, keep the cheese in one thick piece and seal the turkey mixture well around the ends. If you prefer less heat, remove all the poblano seeds and ribs before stuffing. Keep extra corn salsa chilled while the meatloaf bakes, then spoon it on just before serving for a fresh, crisp contrast.

Course: Main Course
Cuisine: American
Equipment: Oven, Baking Sheet, Parchment Paper, Mixing Bowl, Instant-Read Thermometer

Cheddar and Broccoli-Stuffed Turkey Meatloaf with Garlic Mashed Potatoes

This turkey meatloaf has a savory cheddar and broccoli center that adds plenty of flavor and a tender, cheesy bite. Lean ground turkey keeps it lighter than a traditional meatloaf, while a simple glaze helps the outside stay moist.

Serve it with creamy garlic mashed potatoes for a comforting family dinner. The potatoes can cook while the meatloaf bakes, making this a practical meal for a weeknight or a relaxed Sunday supper.

Cheddar and Broccoli-Stuffed Turkey Meatloaf with Garlic Mashed Potatoes

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 cup finely chopped broccoli florets
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 2 garlic cloves, peeled
• 3 tablespoons butter
• 1/3 cup milk for the potatoes

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Steam the chopped broccoli until just tender, about 3 to 4 minutes, then let it cool. Pat it dry so excess moisture does not loosen the filling.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, 1/4 cup milk, Dijon mustard, garlic powder, 1/2 teaspoon salt, and black pepper. Mix gently until combined, taking care not to pack the turkey mixture too firmly.
• Turn the turkey mixture onto the prepared baking sheet and shape it into a rectangle about 1 inch thick. Sprinkle the broccoli and cheddar down the center, leaving a border around the edges. Fold the long sides over the filling and pinch the seams and ends closed. Turn the loaf seam-side down.
• Stir the ketchup and Worcestershire sauce together in a small bowl. Brush the mixture over the top of the meatloaf. Bake until the center reaches 165°F, about 45 to 55 minutes. Let it rest for 10 minutes before slicing so the cheese has time to settle.
• While the meatloaf bakes, place the potatoes and garlic cloves in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 15 to 20 minutes. Drain well.
• Return the potatoes and garlic to the pot. Add the butter, the remaining 1/4 teaspoon salt, and 1/3 cup milk. Mash until smooth, adding a little more milk only if needed to reach your preferred consistency. Serve the sliced meatloaf with the garlic mashed potatoes.

merknader

Chop the broccoli finely so the filling stays in place when you slice the loaf, and be sure to cool and dry it before adding it. If the meatloaf releases liquid as it rests, lift the slices out with a spatula so the filling stays neat on the plate.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Small Bowl, Pot, Potato Masher, Instant-Read Thermometer

Sun-Dried Tomato and Provolone-Stuffed Turkey Meatloaf with Basil Pesto

This turkey meatloaf has a savory center of melted provolone and tangy sun-dried tomatoes, with basil pesto mixed into the meat for an herby flavor. Slicing it reveals a cheesy filling that makes a simple weeknight meal feel a little more special.

Serve it with roasted vegetables or a crisp salad for an easy family dinner. The turkey stays tender, while the provolone melts into the tomato filling without making the loaf difficult to slice.

Sun-Dried Tomato and Provolone-Stuffed Turkey Meatloaf with Basil Pesto

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup basil pesto, divided
• ⅓ cup finely chopped sun-dried tomatoes packed in oil, drained
• 4 slices provolone cheese
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, 2 tablespoons of the basil pesto, salt, and black pepper. Mix gently until just combined.
• Place about two-thirds of the turkey mixture on the prepared baking sheet. Shape it into a rectangle about 8 by 5 inches. Arrange the provolone slices down the center, leaving a border around the edges. Scatter the chopped sun-dried tomatoes over the cheese.
• Shape the remaining turkey mixture over the filling. Pinch the edges and ends together to seal, then smooth the top and sides into a loaf. Keep the cheese and tomatoes enclosed so the filling stays inside as it bakes.
• Spread the remaining 2 tablespoons of basil pesto over the top of the loaf. Bake until the center reaches 165°F, about 45 to 55 minutes.
• Let the meatloaf rest for 10 minutes before slicing. This helps the melted provolone settle and makes the filled center easier to serve.

merknader

Drain the sun-dried tomatoes well so their oil does not make the filling slippery. Seal the turkey mixture carefully around the provolone, and let the loaf rest before cutting for neat slices. Refrigerate leftovers promptly and reheat them gently so the turkey stays tender.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Meat Thermometer

Cranberry and Brie-Stuffed Turkey Meatloaf with Roasted Sweet Potatoes

This turkey meatloaf has a savory herb-seasoned exterior and a warm center of creamy Brie and tart cranberry sauce. Roasted sweet potatoes cook alongside it, making this a cozy, all-in-one dinner.

It works well for a relaxed holiday meal or a weeknight when you want something a little special without complicated steps. Let the meatloaf rest before slicing so the cheese-filled center stays neat.

Cranberry and Brie-Stuffed Turkey Meatloaf with Roasted Sweet Potatoes

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely chopped yellow onion
• 1 teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces Brie, rind on or removed, cut into small pieces
• ⅓ cup whole-berry cranberry sauce
• 2 medium sweet potatoes, cut into ¾-inch cubes
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, thyme, salt, and black pepper. Mix just until evenly combined, taking care not to pack the meat mixture too tightly.
• Transfer about two-thirds of the turkey mixture to the baking sheet. Shape it into a compact rectangle about 8 by 4 inches. Make a shallow lengthwise channel down the center, leaving a border around the edges.
• Spoon the cranberry sauce into the channel, then arrange the Brie pieces over it. Cover with the remaining turkey mixture, pinching the edges and ends closed so the filling is sealed inside. Smooth the top into a loaf shape.
• Toss the sweet potato cubes with the olive oil. Arrange them around the meatloaf in a single layer, leaving a little space between the pieces for even roasting.
• Bake for 35 to 45 minutes, until the sweet potatoes are tender and the center of the meatloaf reaches 165°F on an instant-read thermometer. Let the meatloaf rest for 10 minutes before slicing, then serve with the roasted sweet potatoes.

merknader

Seal the meat around the cranberry and Brie filling as thoroughly as possible to help keep the cheese inside as it melts. For cleaner slices, use a sharp knife and wipe it between cuts. If the sweet potato cubes are large, give them a little extra space on the baking sheet so they brown rather than steam.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Instant-Read Thermometer

Mushroom and Swiss-Stuffed Turkey Meatloaf with Thyme Gravy

Sautéed mushrooms and melted Swiss cheese fill the center of this tender turkey meatloaf, while fresh thyme gives the gravy a savory, woodsy flavor. Slicing the loaf reveals a warm, cheesy middle in every serving.

This cozy main course works well for a family dinner or a relaxed weekend meal. Serve it with the thyme gravy spooned over the top, alongside mashed potatoes or steamed vegetables.

Mushroom and Swiss-Stuffed Turkey Meatloaf with Thyme Gravy

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 1 small yellow onion, finely chopped
• 1 teaspoon fresh thyme leaves, divided
• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 ounces Swiss cheese, sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups low-sodium chicken broth

fremgangsmåte

 

• Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion, then cook for 7 to 9 minutes, stirring occasionally, until softened and the liquid from the mushrooms has evaporated. Stir in half of the thyme leaves. Let the mixture cool.
• Heat the oven to 375°F. In a mixing bowl, combine the ground turkey, egg, breadcrumbs, milk, salt, and pepper. Mix gently until just combined.
• Place about two-thirds of the turkey mixture on a parchment-lined baking sheet and shape it into a rectangle about 8 by 10 inches. Arrange the Swiss cheese over the center, leaving a border around the edges. Spoon the cooled mushroom mixture over the cheese.
• Flatten the remaining turkey mixture into a piece large enough to cover the filling. Place it on top, then pinch the edges together to seal the cheese and mushrooms inside. Shape the loaf evenly, keeping the seam underneath.
• Bake for 40 to 50 minutes, until the center of the meatloaf reaches 165°F. Let it rest for 10 minutes before slicing.
• While the meatloaf rests, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Add the remaining thyme and simmer, whisking often, for 4 to 6 minutes, until the gravy thickens.
• Slice the meatloaf carefully so the filling stays in place. Serve with the thyme gravy spooned over each portion.

merknader

Cook the mushroom mixture until it is no longer watery, then let it cool before adding it to the loaf so the filling stays contained. For neat slices, use a sharp knife and allow the meatloaf to rest before cutting.

Course: Main Course
Cuisine: American
Equipment: Large Skillet, Mixing Bowl, Baking Sheet, Parchment Paper, Saucepan, Whisk

Jalapeño Popper-Stuffed Turkey Meatloaf with Smoky Corn

This turkey meatloaf has a creamy center inspired by jalapeño poppers, with cream cheese, cheddar, and fresh jalapeño tucked inside. Smoky corn mixed into the meat adds a sweet, savory bite that pairs well with the mild turkey.

It’s a cozy main dish for a family dinner or a casual get-together. Let the loaf rest before slicing so the cheese filling stays in place and each slice shows off its center.

Jalapeño Popper-Stuffed Turkey Meatloaf with Smoky Corn

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¾ cup corn kernels, thawed if frozen and patted dry
• 1 tablespoon olive oil
• 4 ounces cream cheese, softened
• ½ cup shredded sharp cheddar cheese
• 1 medium jalapeño, seeded and finely diced
• 2 tablespoons sliced green onions

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Heat the olive oil in a skillet over medium heat. Add the corn and smoked paprika. Cook for 4 to 5 minutes, stirring occasionally, until the corn is lightly browned. Set it aside to cool.
• In a bowl, mix the softened cream cheese, cheddar, diced jalapeño, and green onions until combined. Set the filling aside.
• In a large bowl, gently combine the ground turkey, egg, breadcrumbs, milk, garlic powder, salt, and black pepper. Fold in the cooled corn. Mix just until combined to keep the meatloaf tender.
• Transfer about two-thirds of the turkey mixture to the prepared baking sheet. Shape it into a rectangle about 8 by 5 inches, then make a shallow channel down the center. Spoon the cheese mixture into the channel, leaving a border around the edges.
• Cover the filling with the remaining turkey mixture. Pinch the edges and ends together to seal the filling inside, then shape the loaf evenly so it cooks at a consistent rate.
• Bake for 45 to 55 minutes, until the center of the turkey reaches 165°F on an instant-read thermometer. Rest the meatloaf for 10 minutes before slicing.

merknader

Pat the corn dry before browning so it gets lightly toasted instead of steaming. If you want a milder filling, remove all the jalapeño seeds and inner ribs. Slice the rested loaf with a sharp knife for cleaner portions and a neater cheese center.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Skillet, Mixing Bowls, Instant-Read Thermometer

Goat Cheese and Caramelized Onion-Stuffed Turkey Meatloaf with Arugula Salad

This turkey meatloaf has a tangy, creamy goat cheese center tucked inside tender meat, with sweet caramelized onions adding a savory note. A simple arugula salad brings a fresh, peppery contrast to each slice.

It makes a cozy weeknight dinner but is also nice for a casual weekend meal. Let the loaf rest before slicing so the filling stays neatly in the center.

Goat Cheese and Caramelized Onion-Stuffed Turkey Meatloaf with Arugula Salad

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 pound ground turkey
• 1 large egg
• ⅓ cup plain breadcrumbs
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 ounces goat cheese
• 3 cups arugula
• 1 tablespoon lemon juice

fremgangsmåte

 

• Heat ½ tablespoon of the olive oil in a large skillet over medium-low heat. Add the sliced onion and cook, stirring often, until soft and deeply golden, about 20 to 25 minutes. If the onion begins to stick, lower the heat. Set it aside to cool slightly.
• Heat the oven to 375°F. In a mixing bowl, combine the ground turkey, egg, breadcrumbs, Dijon mustard, garlic powder, salt, and black pepper. Mix gently just until combined.
• Place a sheet of parchment paper on a baking sheet. Shape about half of the turkey mixture into a rectangle about 8 by 5 inches. Leave a small border around the edges. Crumble the goat cheese over the center, then spread the caramelized onion on top, keeping both away from the edges.
• Flatten the remaining turkey mixture into a similar rectangle and place it over the filling. Pinch the edges together to seal, then gently shape the loaf so the filling is enclosed. Bake until the center reaches 165°F, about 40 to 45 minutes.
• Let the meatloaf rest for 10 minutes before slicing. Meanwhile, toss the arugula with the remaining ½ tablespoon olive oil and the lemon juice. Serve the slices with the arugula salad.

merknader

Cook the onions slowly so they turn sweet and soft without scorching, and cool them before adding them to the filling. For cleaner slices, use a sharp knife and wipe it between cuts. Serve the salad just before eating so the arugula stays fresh and crisp.

Course: Main Course
Cuisine: American
Equipment: Large Skillet, Mixing Bowl, Baking Sheet, Parchment Paper, Instant-Read Thermometer

Ricotta and Herb-Stuffed Turkey Meatloaf with Roasted Zucchini

This turkey meatloaf has a creamy center of ricotta, parsley, and basil tucked inside a tender, savory loaf. Roasted zucchini cooks alongside it, making this a practical one-pan dinner with a fresh, herby flavor.

Serve it for a family weeknight meal or a relaxed Sunday dinner. The zucchini turns soft with lightly browned edges, while each slice of meatloaf reveals a warm, cheesy center.

Ricotta and Herb-Stuffed Turkey Meatloaf with Roasted Zucchini

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• ¾ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• ½ cup ricotta cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 2 medium zucchini, cut into ½-inch pieces
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together the ricotta, parsley, and basil. Set the filling aside.
• In a separate large bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, garlic powder, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Mix gently just until combined.
• Place about half of the turkey mixture on the prepared baking sheet and shape it into a compact rectangle. Spoon the ricotta mixture down the center, leaving a border around the edges. Cover with the remaining turkey mixture and seal the edges so the filling is enclosed. Shape the loaf evenly.
• Toss the zucchini with the olive oil and the remaining ¼ teaspoon each of salt and black pepper. Arrange the pieces around the meatloaf in a single layer.
• Bake until the meatloaf is browned and reaches 165°F in the center, about 35 to 45 minutes. The zucchini should be tender and lightly browned. Let the loaf rest for 5 minutes before slicing so the filling stays neatly in place.

merknader

Keep the ricotta filling away from the edges when shaping the loaf, and seal any cracks with a little extra turkey mixture to help prevent leaks. For neat slices, use a sharp knife and wipe it between cuts. Serve each portion with some of the roasted zucchini.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowls, Meat Thermometer

Blue Cheese and Bacon-Stuffed Turkey Meatloaf with Apple Slaw

This turkey meatloaf has a savory center of tangy blue cheese and crisp bacon, so each slice brings a little richness without feeling too heavy. A touch of Dijon and garlic adds flavor to the turkey, while a simple apple slaw brings fresh crunch to the plate.

It works well for a cozy weeknight dinner or a casual weekend meal. Bake the meatloaf until juicy, then serve it with the cool, lightly tangy slaw for a satisfying contrast.

Blue Cheese and Bacon-Stuffed Turkey Meatloaf with Apple Slaw

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced yellow onion
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 slices bacon, cooked until crisp and crumbled
• ⅓ cup crumbled blue cheese
• 1 medium apple, cored and cut into thin matchsticks
• 1 cup thinly sliced green cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, Dijon mustard, garlic, salt, and black pepper. Mix gently until just combined. Avoid overmixing, which can make the meatloaf dense.
• In a small bowl, stir together the crumbled bacon and blue cheese. Set the filling aside.
• Place the turkey mixture on the prepared baking sheet and shape it into a rectangle about 8 by 10 inches. Spoon the bacon and blue cheese mixture down the center, leaving a border around the edges. Fold the turkey mixture over the filling and pinch the seams closed. Shape it into a compact loaf with the seam underneath.
• Bake until the center of the meatloaf reaches 165°F, about 40 to 50 minutes. Let it rest for 10 minutes before slicing so the filling stays in place.
• While the meatloaf bakes, whisk the mayonnaise, apple cider vinegar, and honey in a medium bowl. Add the apple matchsticks and sliced cabbage, then toss to coat. Chill the slaw until ready to serve.
• Slice the meatloaf carefully and serve with the apple slaw alongside.

merknader

Keep the cheese filling in a narrow line down the center and seal the turkey well around it to help prevent leaks as it bakes. If preparing ahead, mix and shape the meatloaf without baking, then cover and refrigerate it; make the apple slaw close to serving time so the apple stays crisp.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowls, Whisk, Instant-Read Thermometer

Parmesan and Artichoke-Stuffed Turkey Meatloaf with Creamy Polenta

This turkey meatloaf has a savory center of chopped artichokes, Parmesan, and mozzarella. Each slice reveals a creamy, cheesy filling that pairs especially well with the tender turkey.

Serve it over soft polenta for a cozy weeknight meal or a relaxed weekend dinner. The polenta’s mild, creamy texture balances the meatloaf’s tangy artichokes and golden Parmesan crust.

Parmesan and Artichoke-Stuffed Turkey Meatloaf with Creamy Polenta

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup canned artichoke hearts, drained and finely chopped
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese, divided
• 1 tablespoon olive oil
• 4 cups water
• 1 cup quick-cooking polenta
• 2 tablespoons unsalted butter

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a small bowl, combine the chopped artichoke hearts, mozzarella, and 2 tablespoons of the Parmesan. Set aside.
• In a large bowl, mix the ground turkey, egg, breadcrumbs, milk, garlic powder, oregano, salt, and black pepper until just combined. Avoid overmixing, which can make the meatloaf dense.
• Pat the turkey mixture into a rectangle about ½ inch thick on the prepared baking sheet. Spoon the artichoke and cheese mixture down the center, leaving a border at each end. Fold the turkey mixture over the filling and pinch the edges and ends closed. Shape it into a loaf with the seam underneath.
• Brush the loaf with olive oil and sprinkle the remaining 2 tablespoons of Parmesan over the top. Bake for 40 to 45 minutes, until cooked through and the center reaches 165°F. Let it rest for 10 minutes before slicing so the filling stays in place.
• While the meatloaf bakes, bring the water to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring often, until thick and creamy according to the package directions.
• Remove the polenta from the heat and stir in the butter. Spoon it onto plates and serve with slices of the rested meatloaf.

merknader

Drain the artichoke hearts well and chop them finely so the filling is easier to seal inside the turkey. If the polenta thickens while the meatloaf rests, stir in a little hot water until it is creamy again. Refrigerate leftovers promptly and reheat the meatloaf and polenta gently until hot.

Course: Main Course
Cuisine: Italian-American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowls, Medium Saucepan, Whisk