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Traditional turkey meatloaf

Traditional turkey meatloaf with a ketchup glaze.

In the house where I grew up, my mother was a big-time name dropper when it came to what we ate. Our tuna was Bumble Bee, our bread was Wonder (yes, really), and our ketchup was Heinz. Always. And, though Wonder Bread is long gone from my pantry and I don't eat much canned tuna, I'm still a Heinz girl. When my husband Ted requested a turkey meatloaf, I considered many of the same flavor combinations I love in turkey meatballs, but in the end, I went traditional (almost) all the way, with ketchup as one of the primary seasonings. Any brand of ketchup will work; just make sure the one you choose is more tangy than sweet. Greek yogurt helps keep the meatloaf moist, and an egg holds it together. This turkey meatloaf passed the most important test; it sliced perfectly for sandwiches on the next day. Make it ahead and stash it in the freezer for a night when you don't have time to cook. Reheat in the oven or microwave.

Turkey meatloaf with a ketchup glaze. Make ahead and freeze!

Traditional turkey meatloaf

From the pantry, you'll need: ground turkey, plain nonfat Greek yogurt, dry breadcrumbs, dried thyme leaf, oregano, tomato paste, ketchup, egg, cooking spray.

Serves 6.


Cooking spray
1-1/4 lb ground lean turkey (I use 93% fat-free)
1/3 cup plain nonfat Greek yogurt
1/3 cup plain dry breadcrumbs
1 Tbsp dried thyme leaf
2 tsp dried oregano
1 Tbsp tomato paste
1/4 cup ketchup + 2 Tbsp for brushing on top
1 large egg
1/4 tsp kosher salt
1/4 tsp fresh black pepper


Preheat oven to 375°F. Spray a bread pan or baking sheet with cooking spray, and set aside.

In a large mixing bowl, combine turkey, yogurt, breadcrumbs, thyme, oregano, tomato paste, 1/4 cup of ketchup, egg, salt and pepper. Use your (clean!) hands to combine the ingredients just until everything is incorporated.

Transfer the mixture to the bread pan and form into a loaf shape.

Squirt the remaining 2 tablespoons of ketchup on the top, and spread thinly with the back of a spoon.

Bake for 60 minutes. Remove from the oven and let sit for 10 minutes before slicing.

Serve hot, or cool completely, refrigerate or freeze, and have really great sandwiches.

[Printer-friendly recipe.]

More turkey meatloaf ideas:
Quinoa turkey meatloaf
Cowboy turkey meatloaf
Turkey, spinach and feta meatloaf sliders with lemon sauce
Turkey meatloaf with fig gravy
Skillet harissa turkey meatloaf, from Skinnytaste
Turkey and bacon meatloaf, from Joy the Baker
Ground turkey sloppy joe sliders, from Coupon Clipping Cook

Make this turkey meatloaf with ingredients from your pantry, and plenty of ketchup!

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a splash of Worchestershire sauce?--goes along with the ketchup, I think.
And I have all the ingredients.

Shirley, take this recipe and make it your own! Worcestershire? Sure, why not?

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