Spicy Turkey Loaf
Submitted by mvaughn
A herb-packed turkey meatloaf with fresh basil, parsley, ginger, red pepper flakes, and thyme. Baked until golden with a tender, flavorful center. Great hot or cold.
YIELD
1 loafPREP
10 minCOOK
1 hrsREADY
2 hrsMeatloaf gets a lighter, more herbaceous makeover with ground turkey and a generous handful of fresh herbs.
Sautéed onions and garlic form the aromatic base. Fresh basil, parsley, thyme, ground ginger, and red pepper flakes give every slice layers of warm, herby heat. An egg and bread crumbs bind everything together into a loaf that holds its shape but stays moist.
A one-hour rest in the fridge before baking helps it firm up and slice cleanly. Serve it hot straight from the oven or chill it for sandwiches the next day.
Kitchen Tips
- The refrigeration step isn’t optional. That hour of chilling sets the loaf so it doesn’t spread out flat in the pan.
- Keep the foil on for the first 45 minutes to trap moisture, then remove it for the last 15 to let the top brown and get a slight crust.
- Slice leftover turkey loaf cold and stack it on bread with mustard and pickles for next-level lunch sandwiches.
Ingredients
Directions
Sauté onions in melted butter or margarine.
Stir in ground turkey, egg and bread crumbs.
Combine seasonings and add to turkey mix.
Shape into a loaf and put in a pan. Refrigerate 1 hour, then cover with tin foil and bake at 350℉ (180℃) F for 1 hour, remove the foil for the last 15 minutes.
Serve hot or cold.
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