10 Turkey and Sausage Meatloaf Recipes With Savory Flavor

Turkey and sausage make a flavorful, satisfying base for meatloaf, with plenty of ways to change up the seasonings and sides. These recipes offer practical ideas for easy weeknight dinners, meal prep, and family meals. Here are 10 savory turkey and sausage meatloaf recipes to add to your dinner rotation.

Helpful Tips Before You Start

A few simple steps can help your turkey and sausage meatloaf turn out moist, flavorful, and easy to slice.

Choose the Right Sausage

Mild or hot Italian sausage adds savory seasoning and fat to lean turkey. If using sausage with a strong flavor, taste a small cooked piece first so you can adjust the salt and spices.

Mix Gently

Combine the ingredients just until they come together. Overmixing can make the meatloaf dense.

Check the Center Temperature

Use an instant-read thermometer in the thickest part of the loaf. Ground turkey and sausage should reach 165°F.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after baking. This gives the juices time to settle and helps the slices hold together.

Classic Herb Turkey and Italian Sausage Meatloaf with Tomato Glaze

This meatloaf combines lean ground turkey with savory Italian sausage, so each slice stays tender and full of flavor. Fresh herbs, garlic, and a simple tomato glaze give it a familiar, comforting taste.

It works well for a weeknight dinner or a relaxed Sunday meal. Serve it with roasted vegetables or mashed potatoes, and save a few slices for sandwiches the next day.

Classic Herb Turkey and Italian Sausage Meatloaf with Tomato Glaze

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 8 ounces mild Italian sausage, casings removed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme leaves
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup ketchup, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the ground turkey, Italian sausage, diced onion, garlic, egg, breadcrumbs, milk, parsley, thyme, salt, and black pepper. Add 2 tablespoons of the ketchup and the Worcestershire sauce.
• Mix gently with your hands until the ingredients are just combined. Avoid packing the mixture tightly, which can make the meatloaf dense.
• Shape the mixture into a compact loaf on the prepared baking sheet. In a small bowl, stir together the remaining ketchup and Dijon mustard, then spread the glaze over the top and sides of the loaf.
• Bake until the center reaches 165°F on an instant-read thermometer, about 50 to 60 minutes. Let the meatloaf rest for 10 minutes before slicing so it holds its shape.

merknader

For the best texture, mix just until the turkey and sausage come together, and use a thermometer to check the center without overbaking. Leftovers keep well in the refrigerator and can be reheated gently, covered, to help the slices stay moist.

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

Smoky Chipotle Turkey and Chorizo Meatloaf with Black Beans and Corn

This meatloaf pairs lean ground turkey with spicy chorizo, smoky chipotle, black beans, and sweet corn. A little lime and cilantro brighten the savory, gently smoky flavor.

It makes a hearty main course for a weeknight dinner or a casual gathering. The beans and corn add texture, while breadcrumbs and egg help the loaf hold together.

Smoky Chipotle Turkey and Chorizo Meatloaf with Black Beans and Corn

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 4 ounces Mexican chorizo, casing removed
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup canned black beans, drained, rinsed, and patted dry
• 1/2 cup corn kernels, thawed if frozen
• 1/4 cup finely diced red onion
• 1 chipotle pepper in adobo sauce, finely minced
• 1 tablespoon adobo sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Add the turkey, chorizo, breadcrumbs, egg, black beans, corn, red onion, chipotle, adobo sauce, cumin, smoked paprika, salt, lime juice, and cilantro to a large bowl.
• Mix gently with clean hands or a fork just until the ingredients are evenly combined. Avoid packing the mixture tightly, which can make the meatloaf dense.
• Shape the mixture into a loaf on the prepared baking sheet. Bake until the center reaches 165°F on an instant-read thermometer, about 50 to 60 minutes.
• Let the meatloaf rest for 10 minutes before slicing. This helps it hold its shape and keeps the slices moist.

merknader

Pat the beans dry before mixing them in so they do not add excess moisture. For a milder smoky flavor, use half of the chipotle pepper and adobo sauce. Leftover slices reheat well in a covered skillet over low heat.

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

Spinach-Stuffed Turkey and Chicken Sausage Meatloaf with Garlic Mashed Potatoes

This meatloaf pairs lean ground turkey with savory chicken sausage and a tender spinach filling. Slicing it reveals a colorful center, while a simple tomato glaze adds a tangy finish.

Serve it with creamy garlic mashed potatoes for a comforting family dinner. It also works well for a weekend meal when you want a classic meatloaf with a fresh, savory twist.

Spinach-Stuffed Turkey and Chicken Sausage Meatloaf with Garlic Mashed Potatoes

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 8 ounces mild chicken sausage, casings removed
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ½ small yellow onion, finely diced
• 2 garlic cloves, minced, divided
• 1 teaspoon dried Italian seasoning
• ¾ teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 1 tablespoon olive oil
• 5 ounces fresh baby spinach
• ¼ cup grated Parmesan cheese
• 2 tablespoons ketchup
• 1 tablespoon tomato paste
• 1½ pounds Yukon Gold potatoes, peeled and cut into chunks
• 3 tablespoons unsalted butter
• ⅓ cup warm milk

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. In a small bowl, stir together the breadcrumbs and ¼ cup milk. Set aside so the crumbs can soften.
• Warm the olive oil in a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring, until softened. Add half of the minced garlic and the spinach. Cook until the spinach wilts and any liquid in the pan evaporates. Transfer the mixture to a bowl, stir in the Parmesan, and let it cool.
• In a large bowl, combine the ground turkey, chicken sausage, egg, softened breadcrumb mixture, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix gently just until combined.
• Place the meat mixture on the prepared baking sheet and shape it into a rectangle about 9 by 12 inches. Spread the cooled spinach mixture down the center, leaving a border around the edges. Fold the long sides of the meat mixture over the filling and pinch the seams closed. Turn the loaf seam-side down.
• Mix the ketchup and tomato paste in a small bowl. Spread the glaze over the top of the meatloaf. Bake until the center reaches 165°F, about 50 to 60 minutes. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf bakes, put the potatoes in a large pot and cover them with cold water. Bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain well and return them to the pot.
• Add the butter, warm milk, remaining minced garlic, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper to the potatoes. Mash until creamy. Serve the sliced spinach-stuffed meatloaf with the garlic mashed potatoes.

merknader

Let the spinach mixture cool before adding it to the meatloaf so the filling stays in place as you shape the loaf. If the spinach looks wet after cooking, drain off the excess liquid before stirring in the Parmesan. Resting the meatloaf before slicing helps keep the center intact.

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

Sun-Dried Tomato and Feta Turkey and Sausage Meatloaf with Roasted Vegetables

This meatloaf pairs lean ground turkey with savory Italian sausage, tangy feta, and chewy sun-dried tomatoes. Roasted zucchini and red onion cook alongside it, making this a hearty meal with minimal fuss.

The loaf stays tender, while its Mediterranean-inspired flavors bring a bright, savory note to the table. It works well for a cozy weeknight dinner or a relaxed weekend meal.

Sun-Dried Tomato and Feta Turkey and Sausage Meatloaf with Roasted Vegetables

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 8 ounces Italian sausage, casings removed
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1/3 cup crumbled feta cheese
• 1/3 cup chopped oil-packed sun-dried tomatoes, drained
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 medium zucchini, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 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, Italian sausage, breadcrumbs, egg, feta, sun-dried tomatoes, parsley, oregano, garlic powder, salt, and black pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf in the center of the prepared baking sheet. Avoid packing it too tightly so the meatloaf stays tender.
• Put the zucchini, red onion, and red bell pepper in a bowl. Toss them with the olive oil, then spread them around the meatloaf in a single layer.
• Roast until the vegetables are tender and the center of the meatloaf reaches 165°F, about 40 to 50 minutes. Rest the meatloaf for 5 minutes before slicing, and serve it with the roasted vegetables.

merknader

Drain the sun-dried tomatoes well so their oil does not make the meatloaf mixture too wet. If the vegetables finish before the loaf, transfer them to a serving dish and let the meatloaf continue roasting until it reaches 165°F.

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

Apple, Sage, and Turkey Sausage Meatloaf with Sweet Potato Mash

This meatloaf pairs savory turkey sausage with sweet apple and fragrant sage for a cozy, well-seasoned dinner. A touch of Dijon and Worcestershire adds depth without overpowering the ingredients.

Serve it over creamy sweet potato mash for an easy meal that works well on cool evenings or for a relaxed family dinner. The loaf stays tender, while the mash brings a naturally sweet, smooth contrast.

Apple, Sage, and Turkey Sausage Meatloaf with Sweet Potato Mash

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 8 ounces mild turkey sausage, casings removed
• 1 medium apple, peeled and finely grated
• 1 small yellow onion, finely diced
• 1 large egg
• ½ cup plain breadcrumbs
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon finely chopped fresh sage
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1½ pounds sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• ¼ cup milk

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, turkey sausage, grated apple, diced onion, egg, breadcrumbs, Dijon mustard, Worcestershire sauce, sage, salt, and black pepper. Mix gently until evenly combined, taking care not to pack the mixture too firmly.
• Shape the mixture into a loaf on the prepared baking sheet. Bake until the center reaches 165°F, about 50 to 60 minutes. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf bakes, place the sweet potatoes in a pot and cover them with water. Bring to a boil, then lower the heat and simmer until the potatoes are very tender, about 15 to 20 minutes.
• Drain the sweet potatoes well and return them to the pot. Add the butter and milk, then mash until smooth. Serve the sliced meatloaf over the mash.

merknader

Grate the apple finely so it blends into the meatloaf and helps keep it moist. If the mash seems too thick, stir in a little more milk from the measured amount before serving, and let the meatloaf rest before slicing to help it hold together.

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

Korean-Inspired Gochujang Turkey and Sausage Meatloaf Rice Bowls

These rice bowls turn turkey and sausage meatloaf into a savory, Korean-inspired dinner with a sweet-spicy gochujang glaze. The turkey keeps the loaf tender, while sausage adds richness and plenty of flavor.

Serve the bowls for a weeknight dinner or prep the components ahead for easy lunches. Steamed rice, crisp cucumber, and scallions balance the tender meatloaf and its bold, sticky glaze.

Korean-Inspired Gochujang Turkey and Sausage Meatloaf Rice Bowls

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Korean-inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 8 ounces mild Italian sausage, casings removed
• 1 cup panko breadcrumbs
• 1 large egg
• 3 scallions, thinly sliced, white and green parts separated
• 2 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons soy sauce, divided
• 2 tablespoons gochujang, divided
• 1 tablespoon toasted sesame oil, divided
• 1 tablespoon honey
• 2 teaspoons rice vinegar
• 3 cups cooked rice, warm
• 1 medium cucumber, thinly sliced
• 1 teaspoon sesame seeds

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, sausage, panko, egg, scallion whites, garlic, ginger, 1 tablespoon soy sauce, 1 tablespoon gochujang, and 1 teaspoon sesame oil. Mix gently until just combined. Shape the mixture into a compact loaf on the prepared baking sheet.
• In a small bowl, stir together the remaining 1 tablespoon gochujang, 1 tablespoon soy sauce, honey, rice vinegar, and remaining 2 teaspoons sesame oil. Brush half of the glaze over the meatloaf.
• Bake for 35 to 45 minutes, brushing the remaining glaze over the top during the final 10 minutes. The center should reach 165°F. Rest the meatloaf for 10 minutes before slicing.
• Divide the warm rice among four bowls. Add the cucumber slices, then top with slices of meatloaf. Finish with the scallion greens and sesame seeds.

merknader

For a milder glaze, use 1 tablespoon gochujang in the glaze and keep the amount mixed into the meatloaf as written. Letting the loaf rest before slicing helps it hold together in the bowls, and leftover slices reheat well over rice.

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

Pesto Turkey and Sausage Meatloaf with Parmesan Polenta

Pesto brings basil, garlic, and a savory richness to this turkey and sausage meatloaf, while Parmesan polenta makes a creamy base for each slice. It is a cozy dinner that feels special but uses straightforward ingredients.

The meatloaf stays tender and flavorful, with a lightly browned top and a gentle herbal note from the pesto. Serve it for a family meal or a relaxed weekend dinner when you want something hearty without making a separate side dish.

Pesto Turkey and Sausage Meatloaf with Parmesan Polenta

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• ½ pound mild Italian sausage, casings removed
• ⅓ cup basil pesto
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup finely grated Parmesan cheese
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup yellow cornmeal
• 4 cups water
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter
• ½ cup finely grated Parmesan cheese

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, Italian sausage, pesto, breadcrumbs, egg, ¼ cup Parmesan, ½ teaspoon salt, and black pepper. Mix gently until the ingredients are evenly combined. Shape the mixture into a compact loaf on the prepared baking sheet.
• Bake the meatloaf until browned and cooked through, about 50 to 60 minutes. The center should reach 165°F. Let it rest for 10 minutes before slicing.
• While the meatloaf bakes, bring the water and remaining ½ teaspoon salt to a boil in a medium saucepan. Slowly whisk in the cornmeal so it does not clump.
• Reduce the heat to low. Cook the polenta, stirring often, until thick and tender, about 20 to 25 minutes. Stir in the butter and remaining ½ cup Parmesan until melted and smooth.
• Spoon the Parmesan polenta onto plates and serve with slices of the pesto turkey and sausage meatloaf.

merknader

For especially tender meatloaf, mix just until the turkey and sausage hold together, then shape the loaf without packing it tightly. If the polenta thickens while the meatloaf rests, stir in a little hot water until it is creamy again.

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

Cajun Turkey and Andouille Sausage Meatloaf with Dirty Rice

This meatloaf combines lean ground turkey with smoky Andouille sausage, Cajun seasoning, and the savory flavors of dirty rice. It is a hearty choice for a weeknight dinner or a casual weekend meal.

The rice cooks right into the loaf, adding tender texture and plenty of flavor. A simple glaze of tomato paste and Worcestershire sauce gives the outside a savory finish without overpowering the sausage.

Cajun Turkey and Andouille Sausage Meatloaf with Dirty Rice

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Cajun

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1/2 cup uncooked long-grain white rice
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 small green bell pepper, finely diced
• 1/2 small yellow onion, finely diced
• 1 celery stalk, finely diced
• 1 garlic clove, minced
• 4 ounces Andouille sausage, casing removed and finely chopped
• 1 pound ground turkey
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1 tablespoon Cajun seasoning
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste

fremgangsmåte

 

• Combine the rice and chicken broth in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook until the rice is tender and the broth is absorbed, then spread the rice on a plate to cool.
• Heat the olive oil in a skillet over medium heat. Add the bell pepper, onion, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and chopped Andouille sausage, then cook for 2 minutes. Transfer the mixture to a bowl and let it cool.
• Heat the oven to 375°F. In a large bowl, combine the ground turkey, cooled rice, cooled sausage and vegetable mixture, egg, breadcrumbs, Cajun seasoning, Worcestershire sauce, thyme, and black pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf in a baking dish. Stir the tomato paste with 1 tablespoon of water, then spread it over the top of the loaf.
• Bake until the center reaches 165°F, about 50 to 60 minutes. Let the meatloaf rest for 10 minutes before slicing so it holds together neatly.

merknader

For a milder Cajun flavor, use a less spicy Cajun seasoning and check the Andouille sausage label for heat level. Letting the rice and sautéed mixture cool before mixing helps keep the turkey mixture easy to shape and prevents the egg from warming too soon.

Course: Main Course
Cuisine: Cajun
Equipment: Small Saucepan, Skillet, Large Mixing Bowl, Baking Dish, Instant-Read Thermometer

Mediterranean Turkey and Lamb Sausage Meatloaf with Couscous Salad

This meatloaf pairs lean ground turkey with savory lamb sausage, lemon, herbs, and feta for a Mediterranean-inspired main dish. A little couscous in the loaf helps keep it tender, while chopped olives and sun-dried tomatoes add tangy, savory bites.

Serve it warm with a bright couscous salad made with cucumber, cherry tomatoes, parsley, and lemon. It works well for a relaxed family dinner or a make-ahead meal that feels hearty without being too heavy.

Mediterranean Turkey and Lamb Sausage Meatloaf with Couscous Salad

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• ½ cup dry couscous, divided
• ½ cup boiling water
• 1 pound ground turkey
• 8 ounces mild lamb sausage, casings removed
• 1 large egg
• ¼ cup crumbled feta, divided
• ¼ cup chopped sun-dried tomatoes
• ¼ cup chopped Kalamata olives
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh parsley, divided
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ½ English cucumber, diced
• 1 cup halved cherry tomatoes

fremgangsmåte

 

• Heat the oven to 375°F. Line a small rimmed baking sheet with parchment paper.
• Put ¼ cup of the couscous in a small bowl and pour in the boiling water. Cover and let it stand for 5 minutes, then fluff with a fork. Set the remaining ¼ cup dry couscous aside for the salad.
• In a large bowl, combine the ground turkey, lamb sausage, egg, 2 tablespoons of the feta, sun-dried tomatoes, olives, red onion, 1 tablespoon of the parsley, oregano, lemon zest, ½ tablespoon of the lemon juice, salt, pepper, and the cooked couscous. Mix gently just until combined.
• Shape the mixture into a compact loaf on the prepared baking sheet. Bake until the center reaches 165°F, about 45 to 55 minutes. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf bakes, place the remaining dry couscous in a heatproof bowl. Pour ½ cup boiling water over it, cover, and let it stand for 5 minutes. Fluff with a fork and cool slightly.
• Add the cucumber, cherry tomatoes, olive oil, remaining ½ tablespoon lemon juice, remaining parsley, and remaining feta to the couscous. Toss gently to combine.
• Slice the rested meatloaf and serve with the couscous salad.

merknader

Keep the meatloaf mixture loose when mixing so it stays tender, and use a thermometer to check the center before taking it out of the oven. For a brighter salad, stir in the lemon juice just before serving.

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

Bacon-Wrapped Turkey and Smoked Sausage Meatloaf with Creamy Coleslaw

This meatloaf combines lean ground turkey with finely chopped smoked sausage for a savory, smoky center. A crisp bacon layer helps keep it moist as it bakes and adds a satisfying finish.

Serve it with cool, creamy coleslaw for a comforting dinner that works well for a family meal or casual weekend gathering. The contrast between the tender loaf and crunchy cabbage makes each plate feel balanced.

Bacon-Wrapped Turkey and Smoked Sausage Meatloaf with Creamy Coleslaw

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 4 ounces smoked sausage, finely chopped
• 1 large egg
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup finely diced yellow onion
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 6 slices bacon
• 3 cups finely shredded green cabbage
• 1/2 cup shredded carrot
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top.
• In a small bowl, stir the breadcrumbs and milk together. Let them sit for 2 minutes, until the breadcrumbs soften.
• In a large bowl, combine the ground turkey, chopped smoked sausage, egg, softened breadcrumbs, onion, Dijon mustard, garlic powder, and black pepper. Mix gently just until combined.
• Shape the mixture into a compact loaf on the prepared rack. Lay the bacon slices across the top and sides, tucking the ends underneath so they stay in place.
• Bake for 50 to 60 minutes, until the center reaches 165°F and the bacon is browned. Rest the meatloaf for 10 minutes before slicing.
• While the meatloaf bakes, whisk the mayonnaise, apple cider vinegar, sugar, and salt in a large bowl. Add the cabbage and carrot, then toss until evenly coated. Refrigerate the coleslaw until ready to serve.
• Slice the rested meatloaf and serve with the creamy coleslaw.

merknader

Chop the smoked sausage finely so it spreads evenly through the turkey mixture, and avoid overmixing to keep the loaf tender. If the bacon browns before the center reaches 165°F, loosely cover the top with foil for the rest of baking.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Wire Rack, Mixing Bowls, Meat Thermometer