I eat meat occasionally, mostly fish and poultry, and mostly from wild sources. It would make my food life complete if could source everything directly from the earth. All this means I get most of my protein from plants, and sometimes fish and poultry. My favorite is roasted chicken, but occasionally I’ll experiment. This meatloaf recipe is my latest experiment.
As far as meatloaf recipes go, this one is simple, easy, and bakes relatively quickly. It’s a bit lighter in weight and color than classic meatloaf made with ground red meat, making the consistency slightly closer to a pâté. Let me know if I might be stretching it here a bit though.
It’s also a very flexible recipe, so feel free to substitute with your favorite the herbs and seasonings. It calls for 2 pounds of ground turkey, but if you have less you can reduce the other ingredients and still have great results. My next experiment will be making it with cranberry sauce and rosemary seasoning.
Yield 8 servings
I use a 9 inch (22.86 cm) x 11 inch (28 cm) bread loaf pan, but any similar size baking pan will work.
You can substitute ground chicken for the turkey.
Tip: While this is baking it produces extra fat and liquid which I drain off once the loaf is cooled.
- 1 small yellow onion (1/2 cup or 4 ounces), trimmed and peeled
- 1 garlic clove, peeled
- drizzle of oil
- 2 pounds (900 g) ground turkey breast
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 teaspoon mustard (Dijon or other)
- 3 tablespoons ketchup, plus 1/4 cup (2 ounces) for the top of the meatloaf
- 1 large egg
- Preheat your oven to 400° F (200°C or gas mark 6).
- Place the onion and garlic in a food processor and process to get a kind of slushy of onion and garlic bits. If you don't have a food processor just chop into very small pieces.
- Add the oil to a frying pan and sauté the onion and garlic for 5 minutes or until much of the water is released and the onions are softening a bit.
- Combine the onion and garlic mix, turkey, salt, oregano, mustard, 3 tablespoons of ketchup, and egg in a bowl and blend well with a spoon or fork.
- Place the turkey mixture in a baking pan and bake for 20 minutes.
- Spread 1/4 of ketchup across the top of the loaf and bake for another 20 minutes or until the center is fully baked.
- Serve warm. Store leftovers in the refrigerator for a few days or freeze for a few weeks.