Turkey Meatloaf

Turkey Meatloaf

Turkey Meatloaf 1920 2560 Daryl Duarte

Turkey Meatloaf

I have been making this turkey meatloaf for decades.  We start rotating this into our menu as soon as it begins to get cooler and it goes beautifully with root vegetables, squash, Brussels Sprouts – or creamed white or sweet potatoes. It also makes a very nice lunch item – just a smaller portion.  An affordable way to feed hungry people when the winter winds begin to blow – or any time of the year.  This recipe should be a staple in your menu planning repertoire. Panko breadcrumbs are typically dairy-free and you can substitute other breadcrumbs – but it is always a good idea to check the label if your goal is to keep this dish dairy-free.
Course Main Course


  • 1 Lb. ground beef or turkey 85% lean is best.
  • 1 medium sized yellow onion finely diced
  • 3 large ribs of celery finely diced
  • 4 tablespoons olive oil
  • 1/2 tsp kosher salt
  • 1/3 cup ketchup
  • 1/2 cup panko breadcrumbs any unseasoned bread crumb will be a fine substitute - double check dairy-free label if you want to keep the turkey loaf dairy-free
  • 1 eggs lightly beaten with a fork
  • ½ tsp ground black pepper or to your preference


  • Preheat the oven to 375 degrees.
  • Heat a sauté pan with olive oil, and then add celery and onion, and salt. Cook over moderate heat, stirring to prevent browning. You want to cook these until they are translucent, and soft, about 10 minutes.
  • In a large mixing bowl, add the meat, egg, breadcrumb, ketchup, pepper and then the sautéed onion and celery. Mix to distribute the ingredients.
  • Turn the mixture out onto a backing sheet with sides. (Do not cook on aluminum foil as it makes it very difficult to serve without tearing the foil and putting foil into the loaf). A nonstick silicon sheet is good, or directly on a baking sheet will also work nicely. Form it into a loaf. You can put some more ketchup (addition to the recipe amounts above) on top of the loaf – to give it a bit of a glaze.
  • Cook for 45 - 55 minutes, depending on the shape of your loaf.


I like to surround the turkey loaf with root vegetables, which have been lightly coated with olive oil and seasoned with some salt and pepper. They cook and absorb some of the fat from the meatloaf as it cooks – and they are a delicious, nutritious, and stick-to-your-ribs addition to the meal. This also makes a fantastic lunch - served on an oval diner fire-king plate!
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