14 Easy Turkey Meatloaf Recipes for Practical Weeknight Dinners

Turkey meatloaf is a practical choice for busy weeknights, and it’s easy to change up with simple ingredients and flavors. These 14 recipes offer plenty of ways to make a satisfying dinner without adding extra fuss. Whether you want a classic loaf or something with a fresh twist, you’ll find an easy idea to try.

Helpful Tips Before You Start

A few simple steps can help turkey meatloaf turn out moist, flavorful, and easy to serve on a busy weeknight.

Choose Ground Turkey with Some Fat

Lean ground turkey can dry out more easily than a higher-fat blend. If using extra-lean turkey, add moisture with ingredients like grated vegetables, milk, or a little olive oil.

Mix Gently

Combine the ingredients just until they come together. Overmixing can make the loaf dense and tough.

Shape for Faster Cooking

A free-form loaf on a lined sheet pan cooks faster than a thick loaf in a pan. Keep the shape even so it cooks at a steady rate.

Check the Center Temperature

Use an instant-read thermometer to check the thickest part of the loaf. Ground turkey should reach 165°F before serving.

Let It Rest Before Slicing

Rest the meatloaf for about 5 to 10 minutes after baking. This helps it hold together and keeps the juices from running onto the cutting board.

Classic Turkey Meatloaf with Mashed Potatoes and Green Beans

This classic turkey meatloaf dinner pairs tender, savory slices with creamy mashed potatoes and crisp-tender green beans. It’s a practical choice for a weeknight meal, with familiar flavors and simple ingredients.

The meatloaf stays moist with breadcrumbs, milk, and egg, while a light ketchup glaze adds a sweet tang. Serve everything together for a comforting plate that feels like home without being complicated.

Classic Turkey Meatloaf with Mashed Potatoes and Green Beans

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/2 small yellow onion, finely grated
• 1/4 cup ketchup, divided
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1/4 cup unsalted butter
• 1/3 cup warm milk
• 12 ounces green beans, trimmed
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the breadcrumbs and 1/4 cup milk. Let them sit for 2 minutes so the breadcrumbs soften.
• Add the ground turkey, egg, grated onion, 2 tablespoons of the ketchup, Worcestershire sauce, salt, and black pepper. Mix gently until just combined. Shape the mixture into a loaf on the prepared baking sheet, then spread the remaining ketchup over the top.
• Bake the meatloaf until cooked through and the center reaches 165°F, about 45 to 55 minutes. Let it rest for 10 minutes before slicing.
• While the meatloaf bakes, put the potatoes in a large saucepan and cover them with cold water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain well.
• Return the potatoes to the saucepan. Add the butter and warm milk, then mash until creamy. Cover to keep warm while you cook the green beans.
• Heat the olive oil in a large skillet over medium heat. Add the green beans and cook, stirring occasionally, until bright green and tender-crisp, about 7 to 9 minutes.
• Slice the rested meatloaf and serve it with the mashed potatoes and green beans.

merknader

Mix the turkey gently to keep the loaf tender, and let it rest before slicing so the pieces hold together. If the potatoes thicken while they wait, stir in a small splash of warm milk before serving.

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

BBQ Turkey Meatloaf with Roasted Sweet Potatoes

This BBQ turkey meatloaf bakes alongside sweet potatoes for a practical weeknight dinner with less cleanup. A tangy barbecue glaze keeps the meatloaf flavorful, while the potatoes roast until tender with lightly browned edges.

The simple ingredients make this an easy meal to bring together on a busy evening. Serve the slices with the roasted sweet potatoes for a hearty plate with a balance of savory, smoky, and sweet flavors.

BBQ Turkey Meatloaf with Roasted Sweet Potatoes

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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
• ½ cup barbecue sauce, divided
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1½ pounds sweet potatoes, peeled and cut into ¾-inch cubes
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• Put the sweet potatoes on one side of the baking sheet. Toss them with the olive oil and a pinch of the listed salt and pepper, then spread them in a single layer.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, diced onion, garlic powder, and the remaining salt and pepper. Add ¼ cup of the barbecue sauce and mix gently until combined.
• Shape the turkey mixture into a compact loaf on the empty side of the baking sheet. Leave a little space between the loaf and the potatoes so they roast evenly.
• Bake for 25 minutes. Brush the remaining ¼ cup barbecue sauce over the top of the meatloaf.
• Return the pan to the oven and bake for about 15 to 20 minutes, until the meatloaf reaches 165°F in the center and the sweet potatoes are tender. Let the meatloaf rest for 5 minutes before slicing.

merknader

Cut the sweet potatoes into evenly sized cubes so they finish roasting alongside the meatloaf. If the potatoes are tender before the meatloaf is done, transfer them to a serving dish and keep the meatloaf in the oven until it reaches 165°F.

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

Mini Italian Turkey Meatloaves with Marinara Orzo

These mini meatloaves bring Italian-inspired flavors to an easy weeknight dinner. Ground turkey is mixed with Parmesan, Italian seasoning, and garlic, then baked in individual portions alongside orzo simmered in marinara.

The small loaves cook quickly and make serving simple. The turkey stays tender, while the orzo turns saucy and savory as it cooks in the same baking dish.

Mini Italian Turkey Meatloaves with Marinara Orzo

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup uncooked orzo
• 2 cups marinara sauce
• 1½ cups chicken broth
• ½ cup shredded mozzarella cheese

fremgangsmåte

 

• Heat the oven to 400°F. Lightly oil a 9-by-13-inch baking dish with the olive oil.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, parsley, Italian seasoning, garlic powder, salt, and black pepper. Mix gently until combined, taking care not to compact the meat.
• Shape the mixture into four small oval loaves. Arrange them in the prepared baking dish, leaving space between each one.
• In a separate bowl, stir together the orzo, marinara sauce, and chicken broth. Pour the mixture around the meatloaves and spread the orzo into an even layer.
• Cover the dish tightly with foil and bake for 25 minutes. Remove the foil, stir the orzo around the edges of the dish, and check that it is tender and the meatloaves are cooked through. The center of each loaf should reach 165°F.
• Sprinkle the mozzarella over the meatloaves and return the uncovered dish to the oven for 3 to 5 minutes, until the cheese melts. Let the dish rest for 5 minutes before serving so the orzo can absorb any extra sauce.

merknader

For even cooking, shape the four loaves to a similar size and keep them compact but not tightly packed. If the orzo needs a little more time after the covered bake, stir it and cover the dish again for a few minutes before adding the mozzarella.

Course: Main Course
Cuisine: Italian
Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Aluminum Foil, Instant-Read Thermometer

Turkey Meatloaf-Stuffed Bell Peppers with Brown Rice

These bell peppers bring the comforting flavors of turkey meatloaf together with tender brown rice in a tidy, filling dinner. Baking the filling inside the peppers keeps each serving easy to portion and gives the vegetables time to soften.

Make them on a weeknight when you want a hearty meal without shaping a separate meatloaf. The turkey filling stays moist with tomato sauce and egg, while the brown rice adds a pleasantly chewy texture.

Turkey Meatloaf-Stuffed Bell Peppers with Brown Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 4 large bell peppers
• 1 pound ground turkey
• 1 cup cooked brown rice
• 1 small yellow onion, finely diced
• 1 large egg
• 1 cup tomato sauce, divided
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried Italian seasoning
• ½ teaspoon garlic powder
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella cheese

fremgangsmåte

 

• Heat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and ribs. Arrange the peppers upright in a baking dish.
• In a large bowl, combine the ground turkey, cooked brown rice, diced onion, egg, ½ cup of the tomato sauce, Worcestershire sauce, Italian seasoning, garlic powder, salt, and black pepper. Mix gently until evenly combined.
• Divide the turkey mixture among the peppers, filling them without packing it too tightly. Pour the remaining ½ cup tomato sauce over the tops of the filling.
• Cover the baking dish with foil and bake until the peppers are tender and the turkey is cooked through, about 45 to 55 minutes. The center of the filling should reach 165°F.
• Remove the foil and sprinkle the mozzarella over the peppers. Bake uncovered for 5 to 8 minutes, until the cheese has melted. Let the peppers rest for a few minutes before serving.

merknader

If your peppers are wobbly, trim a very thin slice from the bottom of each one so it sits flat, taking care not to cut through the base. For the best texture, use fully cooked brown rice and mix the turkey filling just until combined.

Course: Main Course
Cuisine: American
Equipment: Baking Dish, Large Mixing Bowl, Foil, Instant-Read Thermometer

Teriyaki Turkey Meatloaf Rice Bowls with Steamed Broccoli

These bowls bring the familiar comfort of turkey meatloaf together with sweet-savory teriyaki sauce, fluffy rice, and tender steamed broccoli. Baking the meatloaf as small individual loaves helps it cook evenly and makes serving easy.

They work well for a practical weeknight dinner, especially when you want a balanced meal in one bowl. Each serving has juicy, glazed meatloaf, crisp-tender broccoli, and rice to soak up the extra sauce.

Teriyaki Turkey Meatloaf Rice Bowls with Steamed Broccoli

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/4 cup finely diced yellow onion
• 1 teaspoon grated fresh ginger
• 1/4 cup teriyaki sauce, divided
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1 cup uncooked jasmine rice
• 2 cups water
• 1 large head broccoli, cut into florets
• 1 teaspoon sesame seeds
• 2 tablespoons sliced green onions

fremgangsmåte

 

• Heat the oven to 400°F. Line a baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, panko, diced onion, grated ginger, 2 tablespoons of the teriyaki sauce, soy sauce, sesame oil, and black pepper. Mix gently until combined, without packing the mixture tightly.
• Divide the mixture into four portions and shape each into a small loaf. Place them on the prepared baking sheet. Bake for 20 to 25 minutes, until the centers reach 165°F.
• While the meatloaves bake, rinse the jasmine rice. Add it and the water to a saucepan and bring to a boil. Cover, reduce the heat to low, and cook for about 15 minutes, or until the water is absorbed. Remove from the heat and let it stand, covered, for 5 minutes, then fluff with a fork.
• Steam the broccoli florets until bright green and tender-crisp, about 5 to 7 minutes. Keep the pot covered while steaming so the broccoli cooks evenly.
• Brush the cooked meatloaves with the remaining 2 tablespoons of teriyaki sauce. Divide the rice and broccoli among four bowls, then add one meatloaf to each. Finish with sesame seeds and sliced green onions.

merknader

For meatloaves that hold together without turning dense, mix the turkey mixture just until combined and shape it lightly. If you prefer softer broccoli, steam it a few minutes longer, and spoon any teriyaki sauce left on the baking sheet over the bowls before serving.

Course: Main Course
Cuisine: Asian
Equipment: Baking Sheet, Parchment Paper, Mixing Bowl, Saucepan, Steamer Basket

Mexican Turkey Meatloaf with Corn and Black Bean Salad

This Mexican-inspired turkey meatloaf pairs mild, tender slices with a bright corn and black bean salad. Taco seasoning, salsa, and shredded cheese bring savory flavor without making the dish complicated.

It works well for a practical weeknight dinner, and the salad can be prepared while the meatloaf bakes. Serve the salad alongside or spoon it over each slice for a fresh, colorful finish.

Mexican Turkey Meatloaf with Corn and Black Bean Salad

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ½ cup shredded cheddar cheese
• ¼ cup salsa
• 2 teaspoons taco seasoning
• ½ teaspoon salt
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels, thawed if frozen
• 1 small red bell pepper, diced
• 2 tablespoons finely chopped red onion
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro

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, cheddar, salsa, taco seasoning, and salt. Mix gently until combined, taking care not to pack the mixture too firmly.
• Shape the mixture into a compact loaf on the prepared baking sheet. Bake until the center reaches 165°F, about 45 to 55 minutes.
• While the meatloaf bakes, combine the black beans, corn, red bell pepper, and red onion in a medium bowl. Add the lime juice and cilantro, then stir gently.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the corn and black bean salad on the side or spooned over the slices.

merknader

For the best texture, mix the turkey just until the ingredients come together and check the center with a thermometer near the end of baking. If using canned corn, drain it well before adding it to the salad so the lime dressing stays bright rather than watery.

Course: Main Course
Cuisine: Mexican
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Bowl, Medium Bowl, Meat Thermometer

Mediterranean Turkey Meatloaf Pitas with Cucumber Salad

These pitas turn turkey meatloaf into a fresh, easy-to-serve weeknight meal. The meatloaf bakes as a small loaf, then gets sliced and tucked into warm pita pockets.

A crisp cucumber and tomato salad with lemon, parsley, and feta adds cool, tangy contrast to the savory meat. Serve the salad inside the pitas or on the side for a simple Mediterranean-inspired dinner.

Mediterranean Turkey Meatloaf Pitas with Cucumber Salad

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup crumbled feta, plus 2 tablespoons for the salad
• 2 tablespoons chopped fresh parsley, divided
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 medium cucumber, diced
• 1 cup halved cherry tomatoes
• 4 pita breads

fremgangsmåte

 

• Heat the oven to 375°F. Line a small baking sheet or loaf pan with parchment paper.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, ¼ cup feta, 1 tablespoon parsley, oregano, garlic powder, salt, and black pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf on the prepared baking sheet or press it into the loaf pan. Bake for 35 to 45 minutes, until the center reaches 165°F. Let it rest for 5 minutes before slicing.
• While the meatloaf bakes, stir together the olive oil and lemon juice in a medium bowl. Add the cucumber, cherry tomatoes, remaining parsley, and 2 tablespoons feta. Toss gently to coat.
• Warm the pita breads in the oven for the last few minutes of baking, or until soft and pliable. Slice the meatloaf and fill each pita with a few slices and some cucumber salad. Serve the remaining salad alongside.

merknader

For pitas that are easier to fill, cut each one in half and open the pocket gently before adding the meatloaf. If the salad releases a little liquid while it sits, give it a quick toss before serving so the lemon dressing coats the vegetables again.

Course: Main Course
Cuisine: Mediterranean
Equipment: Oven, Baking Sheet or Loaf Pan, Mixing Bowl, Instant-Read Thermometer

Turkey Meatloaf Wellington with Roasted Carrots

This turkey meatloaf Wellington wraps a tender, herb-seasoned loaf in flaky puff pastry, making a practical weeknight dinner feel a little special. Roasted carrots cook alongside it, so the meal comes together on one baking sheet.

The pastry adds a crisp, buttery contrast to the moist turkey filling, while Dijon mustard and thyme bring savory flavor. Slice it after a short rest for an easy-to-serve dinner with roasted vegetables on the side.

Turkey Meatloaf Wellington with Roasted Carrots

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ⅓ cup plain breadcrumbs
• ¼ cup finely chopped yellow onion
• 1 tablespoon Dijon mustard, divided
• 1 teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon olive oil
• 1 pound carrots, peeled and cut into sticks
• 1 egg, beaten, for brushing the pastry

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• In a mixing bowl, combine the ground turkey, egg, breadcrumbs, onion, 1 teaspoon of the Dijon mustard, thyme, salt, and pepper. Mix just until combined, then shape the mixture into a compact loaf about 8 inches long.
• Unfold the thawed puff pastry on a lightly floured surface. Spread the remaining Dijon mustard down the center, leaving a border around the edges. Place the turkey loaf on top. Fold the pastry over the loaf, overlapping the edges underneath. Press the seams together, then place the wrapped loaf seam-side down on one side of the prepared baking sheet.
• Toss the carrot sticks with the olive oil and arrange them in a single layer beside the pastry-wrapped loaf. Brush the top and sides of the pastry with the beaten egg.
• Bake until the pastry is golden and the turkey reaches 165°F in the center, about 40 to 50 minutes. If the pastry browns before the turkey is cooked through, loosely cover it with foil. Check the carrots for tenderness and remove them if they finish first.
• Let the Wellington rest for 10 minutes before slicing. Serve with the roasted carrots.

merknader

Keep the turkey loaf compact so it fits neatly inside the pastry and cooks evenly. If the carrots are cut into thick sticks, give them a few extra minutes in the oven while the Wellington rests.

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

Turkey Meatloaf Meatballs with Tomato Sauce and Polenta

These turkey meatballs bring the familiar, savory flavor of meatloaf to the table in a weeknight-friendly form. They simmer in tomato sauce while creamy polenta cooks alongside them, making a cozy dinner without a complicated side dish.

The meatballs stay tender with breadcrumbs, milk, and Parmesan, while Italian seasoning and garlic add a classic tomato-sauce flavor. Serve them over warm polenta for a filling meal that works well on a chilly evening or any night you want something comforting.

Turkey Meatloaf Meatballs with Tomato Sauce and Polenta

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• ½ cup plain breadcrumbs
• ¼ cup milk
• ¼ cup finely grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 jar (24 ounces) marinara sauce
• 1 cup yellow cornmeal
• 4 cups water
• ½ teaspoon kosher salt
• 1 tablespoon unsalted butter

fremgangsmåte

 

• In a large bowl, combine the breadcrumbs and milk. Let them sit for 2 minutes, until the breadcrumbs have absorbed the milk.
• Add the ground turkey, Parmesan, egg, minced garlic, Italian seasoning, ¾ teaspoon kosher salt, and black pepper. Mix gently until combined. Shape the mixture into about 16 meatballs.
• Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them carefully so they color on several sides. They do not need to cook through yet.
• Pour the marinara sauce into the skillet around the meatballs. Bring it to a gentle simmer, cover, and cook for 15 to 18 minutes, turning the meatballs once. Check that the centers reach 165°F.
• While the meatballs simmer, bring the water and remaining ½ teaspoon kosher salt to a boil in a medium saucepan. Slowly whisk in the cornmeal. Reduce the heat to low and cook, whisking often, until the polenta is thick and tender, about 20 to 25 minutes.
• Stir the butter into the polenta. Spoon it into bowls and top with the meatballs and tomato sauce.

merknader

Keep the sauce at a gentle simmer so the turkey meatballs cook through without breaking apart. If the polenta thickens before the meatballs are ready, stir in a little hot water to loosen it, then serve as soon as the meatballs reach 165°F.

Course: Main Course
Cuisine: Italian-American
Equipment: Large Skillet, Mixing Bowl, Medium Saucepan, Whisk

Bacon-Wrapped Turkey Meatloaf with Garlic-Roasted Potatoes

This turkey meatloaf gets a savory, crisp bacon layer while staying tender inside. Garlic-roasted potatoes cook alongside it, making this a practical all-in-one dinner for a busy weeknight.

The potatoes turn golden at the edges and soak up the flavors from the pan. Serve slices of meatloaf with a spoonful of potatoes for a hearty plate with simple, comforting flavors.

Bacon-Wrapped Turkey Meatloaf with Garlic-Roasted Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ¼ cup finely diced yellow onion
• 2 tablespoons ketchup, divided
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 6 slices bacon
• 1½ pounds baby potatoes, halved
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• ½ teaspoon dried rosemary

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with foil or parchment. In a large bowl, combine the ground turkey, egg, breadcrumbs, milk, diced onion, 1 tablespoon of the ketchup, Worcestershire sauce, salt, and black pepper. Mix just until combined.
• Shape the turkey mixture into a compact loaf in the center of the prepared baking sheet. Lay the bacon slices across the top, tucking the ends underneath the loaf. Brush the remaining tablespoon of ketchup over the bacon.
• In a separate bowl, toss the halved potatoes with olive oil, minced garlic, and dried rosemary. Arrange them around the meatloaf in a single layer, with their cut sides facing down where possible.
• Roast until the potatoes are tender and the center of the meatloaf reaches 165°F, about 45 to 55 minutes. If the bacon needs more browning, broil briefly at the end, watching closely so it does not burn.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the garlic-roasted potatoes.

merknader

Cut the potatoes into similar-sized pieces so they roast evenly, and leave a little space around the meatloaf to help them brown. If the potatoes are tender before the meatloaf is done, remove them from the pan and keep them warm while the loaf finishes cooking.

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

Turkey Meatloaf Burgers with Oven-Baked Potato Wedges

These turkey meatloaf burgers bring the familiar savory flavor of meatloaf to an easy, handheld dinner. Breadcrumbs, egg, onion, and a little ketchup help keep the patties tender and flavorful.

Serve them with crisp oven-baked potato wedges for a practical weeknight meal. The potatoes roast while the burgers cook, and a simple ketchup-mustard sauce ties everything together.

Turkey Meatloaf Burgers with Oven-Baked Potato Wedges

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground turkey
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup finely diced yellow onion
• 2 tablespoons ketchup, plus ¼ cup for the sauce
• 1 teaspoon Worcestershire sauce
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1½ pounds russet potatoes
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• 4 hamburger buns
• 2 tablespoons yellow mustard
• 4 lettuce leaves

fremgangsmåte

 

• Heat the oven to 425°F. Line a baking sheet with parchment paper.
• Scrub the potatoes and cut them lengthwise into wedges. Toss them with the olive oil, garlic powder, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper. Arrange them in a single layer on the baking sheet, cut sides down.
• Bake the potato wedges for 30 to 35 minutes, turning them halfway through, until browned and tender.
• While the wedges bake, combine the ground turkey, breadcrumbs, egg, diced onion, 2 tablespoons ketchup, Worcestershire sauce, and the remaining salt and black pepper in a bowl. Mix gently until just combined.
• Shape the turkey mixture into four patties, about ¾ inch thick. Heat a large skillet over medium heat and cook the patties for 5 to 6 minutes per side, until browned and cooked through. The center should reach 165°F.
• Stir the remaining ¼ cup ketchup and the yellow mustard together in a small bowl. Spread the sauce on the cut sides of the buns, then add a lettuce leaf and a turkey burger to each bun. Serve with the hot potato wedges.

merknader

Keep the turkey mixture loose by mixing it only until the ingredients come together, which helps the burgers stay tender. For crispier wedges, leave space between them on the baking sheet and turn them once during baking.

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

Pesto Turkey Meatloaf with Parmesan Couscous and Zucchini

This weeknight dinner pairs tender turkey meatloaf with basil pesto, then serves it with fluffy Parmesan couscous and sautéed zucchini. The sides cook while the meatloaf bakes, making it a practical option for a busy evening.

Pesto brings a savory, herby flavor to the mild turkey, while Parmesan adds a salty finish to the couscous. Zucchini rounds out the plate with a tender texture and a little freshness.

Pesto Turkey Meatloaf with Parmesan Couscous and Zucchini

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ⅓ cup basil pesto, divided
• ¼ cup finely grated Parmesan cheese, divided
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup dry couscous
• 1 cup low-sodium chicken broth
• 2 medium zucchini, sliced into half-moons
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, ¼ cup of the pesto, 2 tablespoons of the Parmesan, salt, and pepper. Mix gently until just combined. Shape the mixture into a compact loaf on the prepared baking sheet.
• Bake the meatloaf until cooked through and the center reaches 165°F, about 40 to 45 minutes. Let it rest for 5 minutes before slicing.
• While the meatloaf bakes, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it stand for 5 minutes, then fluff with a fork and stir in the remaining 2 tablespoons of Parmesan.
• Heat the olive oil in a large skillet over medium heat. Add the zucchini and cook, stirring occasionally, until tender with lightly browned edges, about 7 to 9 minutes.
• Slice the meatloaf and serve it with the Parmesan couscous and zucchini. Spoon the remaining pesto over the meatloaf or serve it alongside.

merknader

Mix the turkey mixture lightly so the meatloaf stays tender, and shape it evenly so it cooks at a steady pace. If the pesto is especially salty, taste before adding the listed salt. Fluffing the couscous just before serving helps keep it light beside the juicy meatloaf and tender zucchini.

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

Turkey Meatloaf-Stuffed Acorn Squash with Wild Rice

Roasted acorn squash becomes a cozy edible bowl for savory turkey meatloaf and nutty wild rice. The filling bakes right inside the squash, making this a satisfying dinner with a built-in side.

This recipe works well for a practical weeknight meal when you want something hearty but still easy to serve. The squash turns tender and slightly sweet, while the turkey filling stays moist with a little tang from tomato paste and Worcestershire sauce.

Turkey Meatloaf-Stuffed Acorn Squash with Wild Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 medium acorn squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 cup uncooked wild rice
• 1 cup water
• 1 pound ground turkey
• 1/2 cup finely chopped yellow onion
• 1/2 cup plain breadcrumbs
• 1 large egg
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 cup low-sodium chicken broth

fremgangsmåte

 

• Heat the oven to 400°F. Brush the cut sides of the squash with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the halves cut-side down on a baking sheet and roast until just starting to soften, about 25 minutes.
• Meanwhile, combine the wild rice and water in a small saucepan. Bring to a boil, then cover and simmer until the rice is tender and the water is absorbed, following the package timing. Set aside.
• In a large bowl, combine the ground turkey, chopped onion, breadcrumbs, egg, tomato paste, Worcestershire sauce, dried thyme, cooked wild rice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Mix gently until evenly combined.
• Turn the roasted squash halves cut-side up. Divide the turkey and rice mixture among them, mounding it into the cavities. Pour the chicken broth into the bottom of the baking sheet, around the squash.
• Bake until the turkey filling is cooked through and the squash is tender when pierced with a knife, about 30 to 35 minutes. Let the squash rest for a few minutes before serving.

merknader

If the squash halves wobble, trim a thin slice from their rounded bottoms before roasting so they sit more steadily. Check the center of the turkey filling with an instant-read thermometer and bake until it reaches 165°F. Leftover stuffed squash reheats well covered in the oven.

Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Small Saucepan, Large Mixing Bowl, Instant-Read Thermometer

Sheet-Pan Turkey Meatloaf with Brussels Sprouts and Baby Potatoes

This sheet-pan dinner pairs tender turkey meatloaf with roasted Brussels sprouts and baby potatoes. The vegetables cook alongside the loaf, so you can get a hearty weeknight meal on the table with less cleanup.

The meatloaf is lightly seasoned, with a savory, tangy glaze on top. The potatoes turn golden at the edges, while the Brussels sprouts roast until tender with crisp outer leaves.

Sheet-Pan Turkey Meatloaf with Brussels Sprouts and Baby Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1/2 small yellow onion, finely grated
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup, divided
• 1 tablespoon Dijon mustard
• 1 pound baby potatoes, halved
• 12 ounces Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil

fremgangsmåte

 

• Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
• In a large bowl, combine the egg, breadcrumbs, milk, grated onion, Worcestershire sauce, garlic powder, salt, black pepper, and 2 tablespoons of the ketchup. Add the ground turkey and mix gently until just combined.
• Shape the mixture into a compact loaf about 8 inches long. Place it in the center of the sheet pan.
• Toss the halved baby potatoes and Brussels sprouts with the olive oil. Arrange them around the meatloaf in a single layer, placing the Brussels sprouts cut-side down where possible.
• Stir the remaining 2 tablespoons of ketchup with the Dijon mustard. Brush the mixture over the top of the meatloaf.
• Roast until the vegetables are tender and browned and the center of the meatloaf reaches 165°F, about 35 to 45 minutes. If the vegetables finish first, transfer them to a serving dish and let the meatloaf continue cooking.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted vegetables from the pan.

merknader

Cut larger baby potatoes into quarters so they cook at the same pace as the Brussels sprouts. For easier shaping, lightly wet your hands before forming the turkey loaf, and check its temperature in the center without touching the sheet pan.

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