Tempting Turkey Loaf
Submitted by sandye
Moist, herb-seasoned turkey meatloaf with mushrooms, thyme, and Worcestershire sauce, baked in a water bath for extra tenderness. A leaner take on classic meatloaf that slices clean and pairs with tomato sauce or mushroom gravy.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsTurkey meatloaf gets a bad rap for being dry and bland, but this recipe fixes both of those problems in one go.
The secret is the water bath. Baking the loaf pan inside a larger pan of simmering water creates gentle, even heat that keeps the turkey impossibly moist from edge to center.
Sauteed onions, chopped mushrooms, breadcrumbs, thyme, and a splash of Worcestershire build layers of savory flavor that make you forget you’re eating something lighter than beef.
Let it rest before slicing and you’ll get clean, beautiful cuts every time.
Pro Tips
- If the mixture feels dry after combining, add a splash of milk or poultry stock. Ground turkey varies a lot in fat content, so trust your hands on this one.
- Saute the onions until they’re fully soft and translucent. Raw onion chunks will steam inside the loaf and create wet pockets.
- Don’t skip the 10-minute rest after baking. The loaf firms up and the juices redistribute, which is what gives you those neat slices.
- Serve with a quick mushroom gravy or fresh tomato sauce spooned over the top for a finished, restaurant-quality presentation.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
In mixing bowl, combine ground turkey with egg.
Sauté onions in non stick skillet until limp.
Add to turkey mixture alon with the bread crumbs, mushrooms, worchestershire sauce, parsley, thyme, salt and pepper; blend well.
The fat and moisture content of ground turkey can vary.
If the mixture is dry, moisten with milk or broth as needed.
Place in a non stick, or lightly oiled 9 x 5 x 3 inch loaf pan.
Top loaf with a piece of lightly oiled wax paper, and cover pan with foil.
Place loaf pan in a larger pan with boiling water to about ½ inch deep.
Bake at 400℉ (200℃) for ten minutes; reduce heat to 350℉ (180℃) and continue baking for one hour more or until firm.
Remove loaf from pan; let stand for 10 minutes before unmoulding.
Slice and serve plain or, if desired, with a fresh tomato sauce or mushroom gravy.
Makes six to eight servings.
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