10 One-Pound Turkey Meatloaf Recipes for Smaller Households

Cooking a full-size meatloaf can leave a smaller household with more leftovers than they need. These one-pound turkey meatloaf recipes are sized for easier weeknight meals and offer plenty of ways to change up the flavors. You’ll find practical ideas for a cozy dinner, with portions that make sense for a couple or a small family.

Helpful Tips Before You Start

A few simple adjustments can help your one-pound turkey meatloaf turn out tender and cook evenly.

Choose the Right Pan

A small loaf pan helps a one-pound meatloaf keep its shape. For more browned edges, shape it by hand and bake it on a lined sheet pan.

Avoid Overmixing

Combine the ingredients just until evenly mixed. Handling the turkey too much can make the loaf dense.

Check the Center Temperature

Turkey meatloaf is done when the center reaches 165°F. Check with an instant-read thermometer, since baking time can vary by pan and loaf shape.

Let It Rest Before Slicing

Rest the meatloaf for about 5 to 10 minutes after baking. This helps the juices settle and makes cleaner slices.

Classic Glazed One-Pound Turkey Meatloaf with Mashed Potatoes

This small-batch turkey meatloaf pairs a tender, savory center with a tangy-sweet ketchup glaze. Mashed potatoes make it a cozy, complete dinner without leaving a large loaf of leftovers.

It works well for a weeknight meal or a relaxed Sunday supper. The loaf is gently seasoned, while the smooth potatoes balance the glaze and keep each plate satisfying.

Classic Glazed One-Pound Turkey Meatloaf with Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1/3 cup finely chopped yellow onion
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup ketchup, divided
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 3 tablespoons unsalted butter
• 1/3 cup warm milk, for the potatoes
• 1/2 teaspoon salt, for the potatoes

fremgangsmåte

 

• Heat the oven to 375°F. Line a small 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 crumbs soften. Add the egg, chopped onion, Worcestershire sauce, kosher salt, black pepper, garlic powder, and 2 tablespoons of the ketchup. Mix to combine.
• Add the ground turkey and gently mix with your hands or a fork until everything is evenly distributed. Avoid packing the mixture tightly. Shape it into a compact loaf on the prepared baking sheet.
• In a small bowl, stir together the remaining ketchup, brown sugar, and yellow mustard. Spoon the glaze over the top and sides of the loaf.
• Bake for 45 to 55 minutes, until the center reaches 165°F on an instant-read thermometer. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf bakes, place the potatoes in a large pot and cover them with cold water. Bring the water 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 to the pot. Add the butter, warm milk, and 1/2 teaspoon salt. Mash until smooth, adding a little more warm milk if needed for a softer texture.
• Slice the rested meatloaf and serve it with the mashed potatoes.

merknader

For a softer loaf, mix the turkey just until combined and let the breadcrumb mixture absorb the milk before adding the meat. Resting the loaf before slicing helps it hold together, and any leftovers reheat well with a spoonful of mashed potatoes alongside.

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

Italian Turkey Meatloaf with Marinara and Roasted Vegetables

This Italian-inspired meatloaf pairs tender ground turkey with marinara, Parmesan, and Italian herbs. Roasted zucchini and bell pepper cook alongside it, making a complete meal with less cleanup.

The one-pound loaf is a practical size for a smaller household, with enough for four modest servings. It stays moist inside, develops a lightly browned exterior, and gets a bright, savory finish from warm marinara.

Italian Turkey Meatloaf with Marinara and Roasted Vegetables

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup finely diced yellow onion
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup marinara sauce, divided
• 1 medium zucchini, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 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, Parmesan, onion, Italian seasoning, garlic powder, salt, black pepper, and 2 tablespoons of the marinara. Mix gently until everything is just combined.
• Shape the mixture into a compact loaf in the center of the prepared baking sheet. Avoid packing it too firmly, which can make the meatloaf dense.
• Toss the zucchini and red bell pepper with the olive oil. Arrange the vegetables around the meatloaf in a single layer.
• Bake until the meatloaf reaches 165°F in the center and the vegetables are tender, about 35 to 45 minutes. Spread the remaining marinara over the top of the loaf during the final 10 minutes of baking.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted vegetables.

merknader

Cut the zucchini and bell pepper into similar-sized pieces so they roast evenly. If the vegetables are tender before the meatloaf is done, transfer them to a serving dish and return the loaf to the oven until it reaches 165°F. Leftovers reheat well with a spoonful of marinara to keep the turkey moist.

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

Greek Turkey Meatloaf with Lemon Orzo and Cucumber Salad

This Greek-inspired dinner pairs a tender, herb-filled turkey meatloaf with bright lemon orzo and a cool cucumber salad. Feta, oregano, and garlic bring savory flavor to the loaf, while fresh lemon keeps the sides light.

It’s a practical choice for a weeknight meal for four, with each part easy to prepare while the meatloaf bakes. Serve the warm orzo and chilled, crisp salad alongside slices of the loaf for a balanced plate.

Greek Turkey Meatloaf with Lemon Orzo and Cucumber Salad

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup crumbled feta cheese
• 2 tablespoons finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, divided
• 1 cup dry orzo
• 2 cups low-sodium chicken broth
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice, divided
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the oven to 375°F. Line a small rimmed baking sheet with parchment paper. In a large bowl, combine the ground turkey, egg, breadcrumbs, feta, red onion, garlic, oregano, salt, and black pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf on the prepared baking sheet. Drizzle with half of the olive oil. Bake until the center reaches 165°F, about 40 to 45 minutes. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat to a simmer, and cook according to the package directions, stirring occasionally. Drain any excess liquid, then stir in the remaining olive oil, lemon zest, 1 tablespoon of the lemon juice, and half of the parsley.
• In a bowl, combine the cucumber, cherry tomatoes, the remaining lemon juice, and the remaining parsley. Toss to coat and let the salad sit while the meatloaf finishes baking.
• Slice the meatloaf and serve it with the lemon orzo and cucumber salad.

merknader

Mix the turkey gently so the loaf stays tender, and check its temperature in the center rather than judging doneness by color. For the freshest contrast, make the cucumber salad just before serving, then spoon any lemony juices from the bowl over the vegetables.

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

BBQ Turkey Meatloaf with Sweet Potato Wedges

This smaller-batch turkey meatloaf pairs a tender, barbecue-glazed loaf with sweet potato wedges roasted on the same pan. The potatoes get browned edges while the meatloaf stays juicy and savory.

It’s a practical dinner for a small household, with familiar smoky-sweet flavor and little extra cleanup. Serve the wedges alongside slices of meatloaf for an easy, satisfying meal.

BBQ Turkey Meatloaf with Sweet Potato Wedges

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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 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup barbecue sauce, divided
• 2 medium sweet potatoes, scrubbed and cut into wedges
• 1 tablespoon olive oil

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, diced onion, garlic powder, smoked paprika, salt, black pepper, and ¼ cup of the barbecue sauce. Mix gently until just combined.
• Shape the mixture into a compact loaf on one side of the prepared baking sheet. Avoid packing it too tightly, which can make the meatloaf dense.
• Put the sweet potato wedges in a bowl and toss them with the olive oil. Arrange them in a single layer on the other side of the baking sheet, leaving a little space between the wedges.
• Bake for 25 minutes. Brush the top of the meatloaf with the remaining ¼ cup barbecue sauce, then return the pan to the oven.
• Bake for another 15 to 20 minutes, until the meatloaf reaches 165°F in the center and the sweet potato wedges are tender and browned at the edges. Let the meatloaf rest for 5 minutes before slicing.

merknader

Cut the sweet potatoes into wedges of similar thickness so they roast evenly beside the meatloaf. If they finish before the loaf, transfer them to a serving dish and keep them warm while the meatloaf completes cooking.

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

Teriyaki Turkey Meatloaf Rice Bowls with Steamed Broccoli

These bowls pair tender teriyaki-glazed turkey meatloaf with fluffy rice and steamed broccoli. Each component is simple to prepare, and together they make a balanced meal for a smaller household.

The sweet-savory glaze adds plenty of flavor without making the meatloaf heavy. Serve these bowls for an easy weeknight dinner, with extra sauce drizzled over the rice and broccoli.

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
• ½ cup panko breadcrumbs
• 2 tablespoons finely chopped green onion, plus 1 tablespoon for garnish
• 1 teaspoon finely grated fresh ginger
• 2 garlic cloves, minced
• ⅓ cup teriyaki sauce, divided
• 1 cup uncooked jasmine rice
• 2 cups water
• 1 large head broccoli, cut into florets
• 1 teaspoon sesame seeds

fremgangsmåte

 

• Heat the oven to 375°F. Line a small baking sheet with parchment paper.
• In a mixing bowl, combine the ground turkey, egg, panko, 2 tablespoons of green onion, ginger, garlic, and 2 tablespoons of teriyaki sauce. Mix gently until combined.
• Shape the mixture into a compact loaf on the prepared baking sheet. Bake for 25 minutes.
• Brush the top and sides of the meatloaf with 2 tablespoons of teriyaki sauce. Bake for another 10 to 15 minutes, until cooked through and the center reaches 165°F. Let it rest for 5 minutes before slicing.
• While the meatloaf bakes, rinse the rice. Combine it with the water in a saucepan and bring to a boil. Cover, reduce the heat to low, and cook according to the rice package directions. Let it stand covered for 5 minutes, then fluff with a fork.
• Steam the broccoli florets until bright green and tender, about 5 to 7 minutes.
• Divide the rice among four bowls. Add the steamed broccoli and sliced meatloaf. Drizzle with the remaining teriyaki sauce, then finish with the sesame seeds and reserved green onion.

merknader

For neat slices, let the meatloaf rest before cutting and use a sharp knife. If the teriyaki sauce is thick, warm it briefly so it drizzles easily over the bowls.

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

Turkey Meatloaf-Stuffed Peppers with Brown Rice

These stuffed peppers bring the comfort of turkey meatloaf together with tender brown rice in a colorful, easy-to-serve meal. A simple tomato glaze keeps the filling moist and adds a familiar savory flavor.

They work well for a smaller household dinner, with four pepper halves making satisfying individual portions. The filling is hearty but tender, while the peppers soften in the oven and hold everything neatly.

Turkey Meatloaf-Stuffed Peppers with Brown Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 large bell peppers
• 1 cup cooked brown rice, cooled
• 1 pound ground turkey
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ketchup, divided
• 1/4 cup water

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease a baking dish with a little of the measured ketchup, then set it aside.
• Cut the bell peppers in half lengthwise and remove the stems, seeds, and membranes. Arrange the halves cut side up in the baking dish.
• In a large bowl, combine the ground turkey, cooked brown rice, egg, breadcrumbs, onion, Worcestershire sauce, oregano, salt, black pepper, and 1/4 cup of the ketchup. Mix gently until evenly combined.
• Divide the turkey mixture among the pepper halves, mounding it slightly. Stir the remaining 1/4 cup ketchup with the water, then spoon it over the filling.
• Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for another 15 to 20 minutes, until the peppers are tender and the turkey filling reaches 165°F in the center.
• Let the stuffed peppers rest for 5 minutes before serving so the filling can settle.

merknader

For peppers that keep a little more bite, check them near the 15-minute mark after uncovering. If your cooked brown rice is chilled, break up any clumps before mixing it into the turkey so the filling stays even.

Course: Main Course
Cuisine: American
Equipment: Baking Dish, Mixing Bowl, Measuring Cups, Aluminum Foil

Mexican Turkey Meatloaf with Black Beans and Corn Salsa

This one-pound turkey meatloaf brings taco-inspired flavor to a smaller-household dinner. Black beans add hearty texture, while a fresh corn salsa gives each slice a bright, zesty finish.

It works well for an easy weeknight meal and makes four satisfying servings. Serve the salsa on top or alongside the meatloaf so everyone can add as much as they like.

Mexican Turkey Meatloaf with Black Beans and Corn Salsa

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup canned black beans, rinsed, drained, and patted dry
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced yellow onion
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup corn kernels, thawed if frozen
• 1/4 cup finely diced red onion
• 1 small jalapeño, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice

fremgangsmåte

 

• Heat the oven to 375°F. Line a small rimmed baking sheet with parchment paper.
• In a large bowl, whisk the egg with the tomato paste, cumin, chili powder, garlic powder, salt, and black pepper.
• Add the ground turkey, breadcrumbs, black beans, bell pepper, and yellow onion. Mix gently until combined, taking care not to mash the beans or overwork the turkey.
• Shape the mixture into a compact loaf on the prepared baking sheet. Bake until the center reaches 165°F on an instant-read thermometer, about 40 to 50 minutes.
• While the meatloaf bakes, combine the corn, red onion, jalapeño, cilantro, and lime juice in a bowl. Stir gently and let the salsa stand so the flavors can mingle.
• Rest the meatloaf for 5 minutes before slicing. Serve with the corn salsa on top or alongside each portion.

merknader

Pat the black beans dry before mixing them in to help keep the loaf from becoming too wet. If you prefer milder salsa, use less jalapeño or leave it out. Store leftover meatloaf and salsa separately so the slices stay firm and the salsa remains fresh.

Turkey Meatloaf Muffins with Garlic Green Beans

These individual turkey meatloaves bake in a muffin tin, so they cook evenly and are easy to portion for a smaller household. Garlic green beans roast alongside them on the same pan for a simple dinner with less cleanup.

The muffins are tender and savory, with a light tang from Dijon mustard and ketchup. The green beans turn lightly browned and fragrant with garlic, making a crisp, fresh contrast to the soft meatloaf.

Turkey Meatloaf Muffins with Garlic Green Beans

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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
• 2 tablespoons ketchup, divided
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 2 garlic cloves, minced

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, 1 tablespoon of the ketchup, Dijon mustard, dried thyme, salt, and black pepper. Mix gently just until combined.
• Divide the mixture among the 8 prepared muffin cups. Shape each portion into a small mound and spread the remaining 1 tablespoon of ketchup over the tops.
• Toss the green beans with the olive oil and minced garlic. Spread them in a single layer on a rimmed baking sheet.
• Place the muffin tin and baking sheet in the oven. Roast for 20 to 25 minutes, until the meatloaf muffins reach 165°F in the center and the green beans are tender with lightly browned edges.
• Let the muffins rest in the tin for 5 minutes, then loosen the edges and lift them out. Serve with the garlic green beans.

merknader

For the most tender muffins, mix the turkey mixture only until the ingredients come together. If the green beans are crowded on the baking sheet, spread them across two areas so they roast rather than steam.

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

Pesto Turkey Meatloaf with Parmesan Polenta

This small-batch turkey meatloaf gets a savory boost from basil pesto and Parmesan. It stays tender and flavorful without needing a large roast, making it a handy dinner for a smaller household or a meal to share.

Creamy Parmesan polenta makes a cozy base for slices of meatloaf. The soft, cheesy polenta balances the herby pesto and gives the dish a satisfying, Italian-inspired feel.

Pesto Turkey Meatloaf with Parmesan Polenta

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/3 cup basil pesto
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups water
• 3/4 cup quick-cooking polenta
• 1 tablespoon butter

fremgangsmåte

 

• Heat the oven to 375°F. Line a small rimmed baking sheet or loaf pan with parchment paper.
• In a large bowl, combine the ground turkey, pesto, breadcrumbs, egg, 2 tablespoons of the Parmesan, 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 until the center reaches 165°F, about 40 to 50 minutes. Let the meatloaf rest for 5 minutes before slicing.
• 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 according to the package directions, stirring often, until thick and creamy.
• Remove the polenta from the heat. Stir in the butter and the remaining 2 tablespoons of Parmesan.
• Spoon the polenta onto plates and serve with slices of pesto turkey meatloaf.

merknader

Mix the turkey gently so the loaf stays tender, and use an instant-read thermometer to check that the center reaches 165°F. If the polenta thickens while you wait for the meatloaf to rest, stir in a little hot water until it is creamy again.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Rimmed Baking Sheet or Loaf Pan, Medium Saucepan, Whisk, Instant-Read Thermometer

Apple-Cranberry Turkey Meatloaf with Roasted Brussels Sprouts

This one-pound turkey meatloaf pairs sweet-tart cranberries and tender apple with savory herbs. Roasted Brussels sprouts cook alongside it, making this a cozy, practical dinner for a smaller household.

The meatloaf stays moist with grated apple and a little milk, while a simple cranberry glaze adds a bright finish. Serve it for a weeknight meal or a relaxed fall dinner.

Apple-Cranberry Turkey Meatloaf with Roasted Brussels Sprouts

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 small apple, peeled and grated
• 1/3 cup dried cranberries, roughly chopped
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1 tablespoon finely chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1/3 cup whole-berry cranberry sauce

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
• In a large bowl, mix the ground turkey, grated apple, chopped dried cranberries, panko, egg, milk, sage, salt, and pepper. Stir just until combined so the meatloaf stays tender.
• Shape the mixture into a compact loaf on one side of the baking sheet.
• Toss the Brussels sprouts with the olive oil, then arrange them cut side down around the meatloaf. Leave a little space between the sprouts so they roast rather than steam.
• Bake for 25 minutes. Spoon the cranberry sauce over the top of the meatloaf, then return the pan to the oven. Bake for about 15 more minutes, until the meatloaf reaches 165°F in the center and the sprouts are browned and tender.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted Brussels sprouts.

merknader

Grate the apple finely so it blends into the turkey mixture and helps keep each slice moist. If the Brussels sprouts are small, check them when you add the cranberry glaze so they do not overbrown while the meatloaf finishes cooking.

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