Martha Stewart Turkey Meatloaf​

This delicious turkey meatloaf from Martha Stewart is a quick, easy, and nutritious dinner option that’s packed with fresh veggies and bold flavors. The tangy ketchup glaze adds just the right kick, and you can use common ingredients from your pantry. Perfect for busy weeknights, it’s a comforting dish the whole family will love!

Recipe Ingredients:

• 1 ½ pounds ground turkey, preferably 85 percent lean/15 percent fat, or a mix of ground breast and thigh meat
• ⅔ cup chopped yellow onion
• ½ cup chopped red or green bell pepper
• ½ cup unseasoned dried bread crumbs
• ⅓ cup chopped celery
• 1 large egg, lightly beaten
• ½ cup ketchup
• 1 tablespoon minced garlic
• ½ teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon hot sauce
• 1 tablespoon Creole Seasoning

How To Make Turkey Meatloaf​?

1. Preheat the oven: Preheat the oven to 190°C / 375°F with the oven rack positioned in the center.
2. Combine the ingredients: Place the ground turkey in a large bowl. Add the onion, bell pepper, breadcrumbs, celery, egg, 1 tablespoon of ketchup, garlic, Creole seasoning, salt, and black pepper. Gently mix until all the ingredients are just combined.
3. Shape the meatloaf: Transfer the turkey mixture to a 450 g / 1-pound loaf pan. Shape it into a domed loaf with your hands.
4.  Make the glaze: In a small bowl, mix the remaining ketchup with the hot sauce. Spread the glaze evenly over the top of the meatloaf using the back of a spoon.
5. Bake the meatloaf: Place the pan in the oven and bake for 45–50 minutes, or until the top is browned, cooked through, and an instant-read thermometer inserted into the center reads 74°C / 165°F.
6. Let it rest: Remove the meatloaf from the oven and allow it to rest for 5 minutes before slicing and serving.

Recipe Tips:

• Don’t overmix the turkey: Gently mix the ingredients until just combined. Overmixing can make the meatloaf dense and tough.
• Use a meat thermometer: Ensure the center reaches 74°C / 165°F for perfectly cooked meatloaf without drying it out.
• Chop vegetables finely: Finely chopping the onion, bell pepper, and celery helps them blend well into the meatloaf for even texture and flavor.
• Shape the loaf evenly: Form a dome shape for uniform cooking and to avoid undercooked or overly dry edges.
• Let it rest before slicing: Allow the meatloaf to rest for 5 minutes after baking. This helps it hold its shape and keeps it juicy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover turkey meatloaf cool to room temperature. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 3 days.
• Freeze: Allow the turkey meatloaf to cool completely. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. Freeze for up to 3 months. 
• Reheat:  Heat slices in a non-stick skillet over medium heat, covering with a lid to trap moisture. Cook for 5–7 minutes, flipping halfway through.

Nutrition Facts

Serving Size: 1 slice (137 g)

• Calories: 193
• Total Fat: 8.1 g
• Saturated Fat: 1.9 g
• Cholesterol: 69 mg
• Sodium: 602 mg
• Potassium: 278.6 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1.1 g
• Sugars: 4 g
• Protein: 15 g

Check out More Recipes:

• Martha Stewart Roasted Turkey Breast​
• Martha Stewart​ Stuffed Turkey
• Martha Stewart Turkey Gravy​
• Martha Stewart Roast Turkey