RSS Feed

Turkey Meatloaf

Posted on Monday, March 30, 2009 in Deep Dish

turkeymeatloaf

Turkey Meatloaf- Serves 4-6 

I brought back from Istanbul, Turkey a tomato paste that is out of this world. It is the prefect mixture of sun dried tomato, red pepper flakes and tomato paste.  Since I still have some left, I think I will try to re-create it for our future benefit, but in the mean time play with these three ingredients plus maybe a little olive oil to make your own version. I know the recipe only calls for 2 tbs, but they are the most important 2 tbs.

I also love this recipe because it uses day old rice; so when you order take out or have leftovers this is the prefect follow up recipe.

Pre-Heat Oven to 400 degrees.
9 x 5 x 2.5 loaf pan

Ingredients
1 - 1½ cups day old brown rice
1 tsp of poultry seasoning
1 lb ground lean turkey
6 green onions- coarsely chopped whites only
1 whole egg beaten
2 tbs tomato paste
3 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp salt
Fresh Ground Pepper
1 large egg white 

In a mixing bowl, mix the brown rice and poultry seasoning and then add the ground turkey. Add the onion, whole egg and 1 tbs of the tomato paste, mustard, 1 tbs Worcestershire salt and pepper. Using your hands mix the ingredients, but be sure not to over mix ground meat and break it down. Place in the loaf pan. 

In a small bowl whisk the egg white, 1 tsp tomato paste and 1 tsp of Worcestershire until smooth. Spread evenly over the meatloaf.

Cook uncovered approximately 1 hr. Take out and let it sit for 10 minutes, covered with foil.

  1. Delicious! I recently made turkey meatloaf despite my husband’s request for ground beef. A slight variation that would be great with this recipe,1/2 pureed roasted red peppers and 1/2 tomato paste. It adds a different flavor to the mix.
    I have a question, does your turkey meatloaf end up a little more “jello-y” though? This is the reason the husband prefers the “real” meat.

Leave a Comment