Turkey is the start of the Thanksgiving table. However, once the holidays are over, we often forget about this source of protein. Turkey can be a budget-friendly alternative chicken and my favorite way of buying turkey is when the ground turkey goes on sale. It is perfect for making burgers, meatballs, and of course, meatloaf. Since it is a lean source of protein, the trick to making anything “ground turkey” delicious, is to spice it up and have ingredients that will add moisture. I have been making this meatloaf for some time, and so I thought that it was time to write it down share it with you all. This meatloaf is packed with flavor and is just as comforting as your more traditional recipe.
1 pound of ground turkey
1 medium onion
1 tsp of garlic
1 tsp of Calabrian chili paste
1 Tbsp of julienned sun-dried tomato
1 handful of fresh basil and parsley (equal amounts of each)
1 tsp of salt
1/2 cup of breadcrumbs
1/4 cup ketchup
Add all the ingredients (except turkey, breadcrumb, egg, and ketchup) in a food processor and grind to make a flavorful paste.
Add the past to the ground turkey.
Add 1 beaten egg and breadcrumbs, and mix everything together, thoroughly.
On a wax paper-lined baking sheet, shape the turkey mixture into a loaf. At this point, you can freeze the meatloaf.
When you are ready to cook the meatloaf, preheat oven to 375F and line and grease a baking sheet.
Place the meatloaf on the foil-lined and greased baking sheet and top with ketchup. I sometimes like to sprinkle a few red pepper flakes on top of the ketchup, but this is entirely optional.
Bake for 30-35 minutes. Broil on high for an additional 2-3 mins to caramelize the sugars in the ketchup.
Let the meatloaf rest for 5-7 minutes and slice and serve. I like to serve my roasted broccoli rabe with this meal.