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Saged Turkey Loaf

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Submitted by tes

Saged turkey loaf with fresh and dried sage, shallots, thyme, marjoram, and a hint of orange zest. A lighter, herb-forward alternative to classic meatloaf.

YIELD

8 servings

PREP

20 min

COOK

85 min

READY

105 min

This turkey loaf tastes like Thanksgiving stuffing shaped into a sliceable loaf. Sage dominates (both dried and fresh for maximum depth), backed by thyme, marjoram, and a surprising touch of dried orange peel that adds a warm, citrusy note you can’t quite place but would miss if it weren’t there.

The broth-soaked bread cubes act as a binder and keep the loaf moist through the long bake. Bread soaked in chicken broth absorbs flavor as it softens, and mixed into the ground turkey it prevents that dry, crumbly texture that plagues most turkey loaves.

Sautéing the shallots and celery with the spices before mixing them into the meat is an important step. It blooms the dried herbs, softens the aromatics, and ensures the spices are evenly distributed instead of sitting in raw pockets.

Chef Tips

  • Use egg whites only, not whole eggs. This keeps the loaf lighter in color and lower in fat without sacrificing binding power.
  • Pack the mixture firmly into the loaf pan. Air pockets create gaps that crumble when you slice.
  • The 10-minute rest after baking is essential. It lets the juices redistribute so the loaf holds together when cut.
  • Fresh sage leaves pressed onto the top before baking make a beautiful rustic garnish.

Variations

  • Cranberry glaze: Brush the top with cranberry sauce in the last 15 minutes of baking for a sweet-tart finish.
  • Mushroom turkey loaf: Add finely diced sautéed mushrooms to the meat mixture for extra umami and moisture.

Ingredients

4 4
SLICES SLICES BREAD
textured, trimmed of crusts and cubed
¾ 177
CUP ML CHICKEN BROTH
1 5
TEASPOON ML VEGETABLE OIL
½ 118
CUP ML SHALLOT
finely chopped *
½ 118
CUP ML CELERY
finely chopped
1 ½ 7.5
TEASPOONS ML SAGE
dried, crushed *
1 15
TABLESPOON ML SAGE
minced fresh *
¾ 3.8
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML MARJORAM
dried *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML WHITE PEPPER
¼ 1.3
TEASPOON ML ORANGE ZEST
dried
2 907.2
POUNDS G TURKEY
raw, ground
2 2
LARGE EACH EGG WHITE
lightly beaten *

Directions

Preheat oven to 350℉ (180℃).

Place the bread and chicken broth in a small bowl and set aside.

Heat the oil in a sauté pan over medium heat; add the shallots and celery; cook and stir for 3 minutes.

Add the spices including the orange peel.

Cook and stir 1 minute.

In a large mixing bowl, combine the bread, shallot mixture, turkey and egg whites.

Mix well and pack into a lightly greased 9×5 loaf pan.

Bake 1 hour and 20 minutes.

Let sit 10 minutes before slicing.

Optional: garnish with fresh sage leaves before baking.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 262 33% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 341mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 68g
Vitamin A 1% Vitamin C 1%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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