A savory Russian-inspired meatloaf combining ground turkey, Swiss cheese, and aromatic spices, wrapped in golden bread dough for a unique twist. Perfect for a comforting family dinner.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
55 minPro Tips
- Prevent Soggy Dough: Drain the meat thoroughly after browning to avoid excess moisture, which can make the dough soggy.
- Cheese Distribution: Reserve some cheese for sprinkling inside the dough before wrapping for extra flavor in every bite.
- Dough Handling: If using refrigerated dough, let it sit at room temperature for 10 minutes for easier handling.
- Make Ahead: Prepare the meat mixture up to a day in advance and refrigerate, or freeze for up to 3 months. Thaw completely before assembling.
- Check Doneness: Use a meat thermometer to ensure the turkey is fully cooked to 165°F (74°C).
Optional Variations
- Meat Swap: Substitute ground turkey with ground beef or chicken for different flavor profiles. Beef may require slightly longer cooking to reach 165°F.
- Cheese Twist: Try cheddar or mozzarella instead of Swiss for a bolder or milder taste.
- Herb Boost: Add 1 tsp dried thyme or dill to the meat mixture for an extra layer of flavor.
- Spicy Kick: Mix in ½ tsp red pepper flakes or a dash of hot sauce for a spicy version.
- Gluten-Free: Use gluten-free breadcrumbs and a gluten-free dough alternative.
Ingredients
Directions
- Preheat Oven: When ready to bake, preheat oven to 350°F (180°C).
- Cook Meat Mixture: In a large skillet, melt butter over medium heat (or use cooking spray). Add ground turkey and onions, cooking until turkey is browned and onions are soft, about 8-10 minutes. Drain excess fat.
- Mix Filling: Transfer meat mixture to a large bowl. Let cool slightly. Add eggs, ½ cup Swiss cheese, breadcrumbs, parsley, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
- Shape Loaf: Unroll pizza dough onto a greased baking sheet. Form the meat mixture into a compact loaf shape (about 8×4 inches) in the center of the dough. Sprinkle remaining ½ cup Swiss cheese over the top of the meat.
- Wrap Dough: Fold dough over the meatloaf, pinching edges to seal completely. Ensure no gaps remain to prevent leaks during baking.
- Bake: Bake for 30 minutes, or until the dough is golden brown and the internal temperature of the meatloaf reaches 165°F (74°C). Serve: Let rest for 5 minutes before slicing. Serve warm with a side salad or roasted vegetables.
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