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Turkey Meatloaf

Turkey Meatloaf
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  • Cusine



2 slices sandwich bread

1 large egg

1 teaspoon salt

1/4 teaspoon ground black pepper

1 to 2 small zucchini , grated to make about 2 cups

1 small carrot, coarsely grated to make about 3/4 cup

2 tablespoons grated onion, optional

1/3 cup chopped fresh parsley

Zest of one lemon, finely grated

2 tablespoons lemon juice

1 tablespoon Dijon mustard

4 tablespoons sweet chili sauce, divided

1 1/2 pounds ground turkey

2 tablespoons ketchup


Preheat the oven to 350ºF. Set a rack in the middle of the oven.

Tear the bread into 2-inch pieces. Pulse in the food processor to make coarse breadcrumbs. Make the meatloaf mixture. In a large bowl, stir together the breadcrumbs, egg, salt, pepper, zucchini, carrot, parsley, lemon zest and juice, mustard, and 2 tablespoons of the chili sauce. Mix until fully blended. Add the ground turkey. Mix well, using your hands. Try not to overwork the meat.

Form the meatloaf mixture into a rough football shape and transfer to the baking dish. Pat smooth. In a small bowl, mix together the ketchup and remaining 2 tablespoons chili sauce. With a spoon or brush, spread the chili sauce evenly on top. Bake the meatloaf for 1 hour. The loaf should register 165F in the middle with an instant-read thermometer when done; continue baking if needed. Remove from the oven and let rest for 10 minutes before slicing and serving. Leftovers will keep refrigerated for up to 5 days and can be eaten cold or gently reheated.