10 Turkey Meatloaf Recipes Without Breadcrumbs for Different Binders

Looking for a turkey meatloaf without breadcrumbs? These recipes use simple binders like oats, almond flour, and crushed crackers to help keep each loaf tender and flavorful.

Whether you’re working with what’s already in your pantry or trying a new twist, you’ll find practical ideas for an easy family dinner.

Helpful Tips Before You Start

A few simple choices can help your breadcrumb-free turkey meatloaf hold together and stay moist.

Match the Binder to the Recipe

Oats, crushed crackers, almond flour, and cooked rice absorb moisture differently. Follow the recipe’s amounts rather than swapping binders one-for-one.

Mix Gently

Stir the ingredients just until combined. Overmixing can make lean turkey meatloaf dense and tough.

Check the Mixture Before Shaping

The mixture should hold its shape without feeling dry or runny. If it seems too wet, add a small amount of the recipe’s binder and mix gently.

Use a Thermometer

Ground turkey meatloaf is done when the center reaches 165°F. Check the thickest part with an instant-read thermometer to avoid overbaking.

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.

Italian Turkey Meatloaf with Rolled Oats and Marinara

Rolled oats make a sturdy, tender binder in this Italian-inspired turkey meatloaf, so there are no breadcrumbs to add. Parmesan, garlic, and Italian seasoning bring savory flavor, while marinara adds a saucy finish.

It works well for a weeknight dinner and is easy to pair with roasted vegetables or a simple salad. Letting the loaf rest before slicing helps it hold together neatly.

Italian Turkey Meatloaf with Rolled Oats and Marinara

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup old-fashioned rolled oats
• 1 large egg
• 1/3 cup finely grated Parmesan cheese
• 1/3 cup finely chopped yellow onion
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce, divided
• 1 teaspoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Lightly oil a small baking dish with the olive oil.
• In a large bowl, combine the ground turkey, rolled oats, egg, Parmesan, onion, garlic, Italian seasoning, salt, black pepper, and 2 tablespoons of the marinara sauce.
• Mix gently until the ingredients are evenly combined. Shape the mixture into a compact loaf in the prepared baking dish. Avoid packing it too tightly, which can make the meatloaf dense.
• Spread the remaining marinara over the top of the loaf.
• Bake until the center reaches 165°F on an instant-read thermometer. Let the meatloaf rest for 5 to 10 minutes before slicing.

merknader

For a softer oat texture, let the mixed meatloaf mixture stand for 5 minutes before shaping so the oats can absorb some moisture. Leftovers reheat well in a covered dish with a spoonful of marinara to keep the slices from drying out.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Small Baking Dish, Instant-Read Thermometer

Mediterranean Turkey Meatloaf with Cooked Quinoa, Spinach, and Feta

Cooked quinoa takes the place of breadcrumbs in this Mediterranean-inspired turkey meatloaf. It helps hold the loaf together while keeping the texture tender, and spinach and crumbled feta bring color and savory flavor to every slice.

This recipe is a practical choice for a weeknight dinner or a make-ahead meal. Serve it warm with a simple salad or roasted vegetables for an easy, satisfying plate.

Mediterranean Turkey Meatloaf with Cooked Quinoa, Spinach, and Feta

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup cooked quinoa, cooled
• 1 cup finely chopped fresh spinach
• 1/2 cup crumbled feta cheese
• 1 large egg
• 1/4 cup finely chopped red onion
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Lightly brush a small loaf pan with the olive oil.
• Add the ground turkey, cooked quinoa, spinach, feta, egg, red onion, oregano, garlic powder, salt, and black pepper to a large mixing bowl.
• Mix gently with your hands or a fork until the ingredients are evenly combined. Avoid overmixing, which can make the meatloaf dense.
• Transfer the mixture to the prepared loaf pan. Shape it into an even loaf and smooth the top.
• Bake until the center reaches 165°F on an instant-read thermometer, about 45 to 55 minutes. Let the meatloaf rest in the pan for 10 minutes before slicing so it holds together.

merknader

Use quinoa that has cooled before mixing it with the turkey so the egg does not begin to set. If the spinach leaves are very wet after washing, dry them well before chopping. Resting the loaf before slicing helps the quinoa and feta stay evenly distributed in each piece.

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

Southwest Turkey Meatloaf with Crushed Tortilla Chips and Black Beans

Crushed tortilla chips take the place of breadcrumbs in this hearty turkey meatloaf, while black beans add a tender, substantial texture. Chili powder, cumin, and green chiles give each slice a mild Southwest flavor.

It’s a practical choice for a weeknight dinner, and the leftovers are easy to serve in sandwiches or alongside a simple salad. Let the loaf rest before slicing so it holds together neatly.

Southwest Turkey Meatloaf with Crushed Tortilla Chips and Black Beans

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup finely crushed plain tortilla chips
• 1/2 cup canned black beans, rinsed, drained, and lightly mashed
• 1 large egg
• 1/3 cup finely diced red bell pepper
• 1/4 cup finely diced yellow onion
• 1/4 cup canned diced green chiles, drained
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded Monterey Jack cheese

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large mixing bowl, whisk the egg with the tomato paste, chili powder, cumin, salt, and black pepper.
• Add the ground turkey, crushed tortilla chips, lightly mashed black beans, red bell pepper, onion, and green chiles. Mix gently with your hands or a fork just until combined. Avoid packing the mixture tightly.
• Shape the mixture into a compact loaf on the prepared baking sheet. Sprinkle the shredded Monterey Jack evenly over the top.
• Bake until the center reaches 165°F on an instant-read thermometer, about 45 to 55 minutes. Rest the meatloaf for 10 minutes before slicing.

merknader

Crush the tortilla chips finely so they bind the meatloaf without leaving large crunchy pieces. For a milder flavor, use mild green chiles, and save any extra crushed chips for serving rather than mixing them in after the loaf is shaped.

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

Apple Sage Turkey Meatloaf with Mashed Sweet Potato Binder

Mashed sweet potato takes the place of breadcrumbs in this tender turkey meatloaf, while grated apple adds gentle sweetness and keeps each slice moist. Fresh sage gives it a cozy, savory flavor that suits a simple family dinner.

This recipe works especially well for a fall or weeknight meal. Serve the slices with a green vegetable, or add an extra spoonful of mashed sweet potato on the side.

Apple Sage Turkey Meatloaf with Mashed Sweet Potato Binder

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 medium sweet potato, peeled and cut into chunks
• 1 pound ground turkey
• 1 small apple, peeled and grated
• 1 large egg
• 1 small shallot, finely minced
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon Dijon mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Line a small baking sheet or loaf pan with parchment paper, or lightly grease it with a little of the measured olive oil.
• Put the sweet potato chunks in a saucepan and cover with water. Bring to a boil, then simmer until very tender, about 12 to 15 minutes. Drain well and mash until smooth. Measure out ½ cup for the meatloaf and let it cool until just warm.
• While the sweet potato cooks, warm the olive oil in a small skillet over medium heat. Add the minced shallot and cook for 3 to 4 minutes, stirring, until softened. Let it cool.
• In a large bowl, combine the ground turkey, grated apple, egg, ½ cup mashed sweet potato, cooked shallot, sage, Dijon mustard, salt, and pepper. Mix gently with your hands or a fork just until 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 45 to 55 minutes.
• Let the meatloaf rest for 10 minutes before slicing. This helps the slices hold together and keeps the juices in the loaf.

merknader

Drain the sweet potato well before mashing so the mixture does not become too soft, and measure the ½ cup after mashing. If the grated apple releases a lot of juice, gently squeeze it before mixing it in. Leftover mashed sweet potato can be served alongside the meatloaf.

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

Cheesy Broccoli Turkey Meatloaf with Almond Flour

This meatloaf uses almond flour instead of breadcrumbs, with chopped broccoli and cheddar folded right into the turkey. The broccoli adds tender bites, while the cheese brings a savory, creamy flavor.

It works well for a cozy weeknight dinner or a simple make-ahead meal. Letting the loaf rest before slicing helps it hold together neatly.

Cheesy Broccoli Turkey Meatloaf with Almond Flour

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup finely chopped broccoli florets
• 1/2 cup shredded sharp cheddar cheese
• 1/3 cup almond flour
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease a small baking dish or line a rimmed baking sheet with parchment paper.
• Heat the olive oil in a skillet over medium heat. Add the chopped broccoli and onion, then cook for 3 to 4 minutes, stirring occasionally, until the broccoli is just tender. Add the garlic and cook for 30 seconds. Set the mixture aside to cool slightly.
• In a large bowl, combine the ground turkey, almond flour, egg, Dijon mustard, salt, and black pepper. Add the cooled broccoli mixture and shredded cheddar. Mix gently until evenly combined, taking care not to pack the mixture too firmly.
• Shape the mixture into a loaf in the prepared dish or on the baking sheet. Bake until the center reaches 165°F, about 45 to 55 minutes.
• Let the meatloaf rest for 10 minutes before slicing so it can firm up and hold together.

merknader

Chop the broccoli into small, even pieces so it mixes smoothly into the loaf and cooks through. For tidy slices, use a sharp knife and let the meatloaf rest the full 10 minutes before cutting.

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

Asian-Inspired Turkey Meatloaf with Cooked Brown Rice and Ginger Soy Glaze

Cooked brown rice takes the place of breadcrumbs in this tender turkey meatloaf, adding a hearty texture while helping hold the loaf together. Fresh ginger, garlic, and green onions bring savory, bright flavor to each slice.

A simple ginger soy glaze adds a sweet-salty finish without making the dish fussy. It works well for a weeknight dinner, and leftovers are easy to serve the next day with rice or vegetables.

Asian-Inspired Turkey Meatloaf with Cooked Brown Rice and Ginger Soy Glaze

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup cooked brown rice, cooled
• 1 large egg
• 3 green onions, thinly sliced
• 2 teaspoons freshly grated ginger, divided
• 2 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce, divided
• 2 tablespoons ketchup
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 teaspoon toasted sesame seeds

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, cooked brown rice, egg, green onions, 1 teaspoon of the grated ginger, garlic, and 1 tablespoon of the soy sauce. Mix gently until combined, taking care not to pack the mixture tightly.
• 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, whisk the ketchup, honey, rice vinegar, sesame oil, remaining 1 teaspoon ginger, and remaining 1 tablespoon soy sauce in a small saucepan. In a separate small bowl, stir the cornstarch and water together, then whisk the mixture into the saucepan.
• Bring the glaze to a gentle simmer over medium-low heat, stirring until it thickens. Remove it from the heat.
• Brush the glaze over the meatloaf during the final 10 minutes of baking. Once cooked, let the loaf rest for 5 to 10 minutes, then sprinkle with toasted sesame seeds before slicing.

merknader

Cool the brown rice before mixing it into the turkey so the egg does not begin to set and the meat stays easy to shape. For a stronger ginger-soy finish, serve any remaining glaze alongside the sliced meatloaf.

Course: Main Course
Cuisine: Asian
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Small Saucepan, Whisk

Mushroom Lentil Turkey Meatloaf with Ground Flaxseed

Mushrooms and lentils give this turkey meatloaf a hearty texture, while ground flaxseed helps hold the mixture together without breadcrumbs. It’s a practical choice for a cozy weeknight dinner when you want a filling loaf made with simple ingredients.

The mushrooms add savory depth, and the lentils bring a tender, lightly earthy bite. Letting the loaf rest before slicing helps it hold its shape and keeps each serving moist.

Mushroom Lentil Turkey Meatloaf with Ground Flaxseed

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup cooked brown or green lentils, drained and cooled
• 8 ounces cremini mushrooms, finely chopped
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large egg
• 2 tablespoons ground flaxseed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup ketchup

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Warm the olive oil in a large skillet over medium heat. Add the mushrooms and onion. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their moisture and the mixture looks dry. Stir in the garlic and cook for 30 seconds. Set the mixture aside to cool.
• In a large mixing bowl, lightly mash the cooked lentils with a fork, leaving some whole for texture. Add the ground turkey, egg, ground flaxseed, cooled mushroom mixture, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Mix gently until combined.
• Shape the mixture into a loaf on the prepared baking sheet. Spread the ketchup over the top.
• Bake for 50 to 60 minutes, until the center reaches 165°F on an instant-read thermometer. Rest the meatloaf for 10 minutes before slicing.

merknader

Cook the mushrooms until their moisture has evaporated so the loaf doesn’t turn soft or wet. For cleaner slices, let it rest the full 10 minutes, then use a sharp knife. Leftovers reheat well in a covered dish in the oven.

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

Zucchini Parmesan Turkey Meatloaf with Polenta

Grated zucchini keeps this turkey meatloaf moist, while Parmesan adds a savory, salty note. Instead of breadcrumbs, quick-cooking polenta helps bind the mixture and gives each slice a tender texture.

Serve it with creamy polenta for a cozy weeknight dinner or a relaxed family meal. The mild corn flavor pairs well with the zucchini, herbs, and Parmesan.

Zucchini Parmesan Turkey Meatloaf with Polenta

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 medium zucchini, about 1 cup when grated
• ½ cup quick-cooking polenta
• ½ cup finely grated Parmesan cheese
• 1 large egg
• 2 tablespoons milk
• 2 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup quick-cooking polenta, for serving
• 4 cups water, for serving
• ½ teaspoon salt, for the serving polenta
• 1 tablespoon butter, for the serving polenta

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Grate the zucchini, then squeeze it firmly in a clean kitchen towel to remove excess moisture.
• In a large bowl, combine the ground turkey, squeezed zucchini, ½ cup quick-cooking polenta, Parmesan, egg, milk, tomato paste, Italian seasoning, garlic powder, salt, and black pepper. Mix gently until everything is evenly combined.
• 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 45 to 55 minutes. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf rests, bring 4 cups of water and ½ teaspoon salt to a boil in a saucepan. Slowly whisk in 1 cup quick-cooking polenta. Reduce the heat and cook, stirring often, according to the package directions, until thick and tender. Stir in the butter.
• Spoon the polenta onto plates and serve with slices of meatloaf.

merknader

Squeezing the zucchini well is important because extra moisture can make the loaf soft and difficult to slice. For neat slices, let the meatloaf rest fully before cutting, and serve it over the polenta while both are warm.

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

Buffalo Turkey Meatloaf with Mashed Potato Binder and Blue Cheese

Mashed potatoes take the place of breadcrumbs in this tender turkey meatloaf, helping hold it together while keeping the texture soft. Buffalo sauce adds a tangy kick, and blue cheese brings a creamy, savory contrast.

It’s a cozy main course for a weeknight dinner or a casual game-day meal. Serve the slices warm with extra mashed potatoes or a crisp green salad.

Buffalo Turkey Meatloaf with Mashed Potato Binder and Blue Cheese

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup plain mashed potatoes, cooled
• 1 large egg
• ¼ cup finely diced celery
• 2 tablespoons finely diced yellow onion
• ⅓ cup Buffalo wing sauce, divided
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup crumbled blue cheese, divided

fremgangsmåte

 

• Heat the oven to 375°F. Line a small baking sheet with parchment paper.
• In a large mixing bowl, stir together the mashed potatoes, egg, celery, onion, ¼ cup of the Buffalo sauce, garlic powder, salt, and black pepper.
• Add the ground turkey and ¼ cup of the blue cheese. Mix gently with clean hands or a fork just until combined. Avoid overmixing so the meatloaf stays tender.
• Shape the mixture into a compact loaf on the prepared baking sheet. Spread the remaining Buffalo sauce over the top.
• Bake until the center reaches 165°F on an instant-read thermometer, about 45 to 55 minutes. Sprinkle the remaining blue cheese over the top during the last 5 minutes of baking.
• Let the meatloaf rest for 10 minutes before slicing. This helps the slices hold their shape.

merknader

Use mashed potatoes that are thick and fully cooled so the mixture is easy to shape. For a milder finish, brush on less of the remaining Buffalo sauce, and let the loaf rest before slicing to keep the potato binder from making it fall apart.

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

Cranberry Pecan Turkey Meatloaf with Cornmeal and Roasted Root Vegetables

This turkey meatloaf uses cornmeal as its breadcrumb-free binder, with dried cranberries and pecans adding tart, nutty bites. Roasted carrots and parsnips cook alongside the loaf for an easy, comforting dinner.

It works well for a cozy weeknight meal or a relaxed fall gathering. The loaf stays tender, with a lightly crisp outside and a savory-sweet flavor that pairs naturally with the roasted vegetables.

Cranberry Pecan Turkey Meatloaf with Cornmeal and Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ⅓ cup fine yellow cornmeal
• ¼ cup milk
• ⅓ cup dried cranberries, roughly chopped
• ⅓ cup pecans, finely chopped
• ¼ cup finely diced yellow onion
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and 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 small bowl, stir together the cornmeal and milk. Let the mixture stand for 5 minutes so the cornmeal can absorb some of the liquid.
• In a large bowl, whisk the egg with the Dijon mustard, thyme, salt, and black pepper. Add the ground turkey, soaked cornmeal, cranberries, pecans, and diced onion. Mix gently until combined. Avoid packing the mixture tightly.
• Shape the turkey mixture into a loaf in the center of the prepared baking sheet. Leave space around it for the vegetables.
• Toss the carrots and parsnips with the olive oil. Arrange them around the loaf in a single layer.
• Bake until the vegetables are tender and the center of the meatloaf reaches 165°F, about 40 to 50 minutes. If the vegetables finish first, transfer them to a serving dish while the loaf continues cooking.
• Let the meatloaf rest for 5 to 10 minutes before slicing. Serve it with the roasted carrots and parsnips.

merknader

Chop the pecans finely so they add texture without making the loaf difficult to slice. For more even roasting, cut the carrots and parsnips into similar-sized pieces, and spread them out rather than piling them around the meatloaf.

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