Hey food lovers! Welcome back to Everything About Tasty Stuff (EATS), your go-to place for all things delicious! Today, we’re diving into a classic that’s been a family favorite for generations – meatloaf. But not just any meatloaf. We’re talking about a mouthwatering, juicy Turkey Meatloaf that’s topped with a savory onion gravy and served with a tangy red sauce. This isn’t your grandma’s meatloaf (though we love you, Grandma!). It’s healthier, tastier, and just as comforting. Let’s get cooking!
A Little Meatloaf History
Before we get our hands messy, let’s take a quick stroll down memory lane. Meatloaf has been a staple in American kitchens since the Great Depression. Why? Because it’s a genius way to stretch your meat supply. Originally made with a mix of ground meats, breadcrumbs, and whatever spices were on hand, it became a beloved dish across the country. Fast forward to today, and we’re giving it a modern twist with lean turkey, rich flavors, and a couple of fantastic sauces to bring it all together.
Sides Galore!
- Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up all that gravy.
- Roasted Veggies: A mix of roasted carrots, Brussels sprouts, and potatoes adds color and nutrition.
- Green Salad: A fresh salad with a light vinaigrette provides a nice contrast to the rich meatloaf.
- Dinner Rolls: Soft, warm rolls are great for mopping up every last bit of sauce.
Why Turkey Meatloaf?
Turkey, you ask? Yes, turkey! It’s leaner, lighter, and absorbs flavors like a dream. Plus, it’s a healthier option, perfect for those looking to cut back on red meat without sacrificing taste. When you pair it with our rich onion gravy and tangy red sauce, you’ve got a dish that’s both wholesome and downright delicious. Let’s break it down.
Classic American Turkey Meatloaf Served Two Ways
4
servings30
minutes56
minutesThis Classic American Turkey Meatloaf Served Two Ways is the perfect blend of tradition and modern flavor. It’s healthy, hearty, and oh-so-satisfying.
Ingredients
2 lbs Ground Turkey (85% fat, but leaner if preferred)
1 cup breadcrumbs (whole wheat or gluten-free, if preferred)
1/2 cup grated Parmesan cheese
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup 1/2 cup milk (or almond milk for a dairy-free option)
2 large eggs, beaten
1 tbsp Worcestershire Sauce
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
- For Onion Gravy
2 large onions, thinly sliced
2 tbsp olive oil
2 tbsp all-purpose flour (or cornstarch for gluten-free)
2 cups beef or chicken broth
1/2 cup dry white wine (optional)
Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C). We want it nice and hot for our meatloaf to bake perfectly.
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, milk, beaten eggs, Worcestershire sauce, dried herbs, salt, and pepper. Use your hands – it’s the best tool for this job! Mix until everything is just combined.
- Transfer the mixture to a baking dish or loaf pan. Shape it into a loaf, pressing gently to make sure it holds together. If you’re using a baking dish, make sure it has high sides to catch any juices.
- Pop it in the oven and bake for about an hour, or until the internal temperature hits 165°F (74°C). For a crispy exterior, crank the oven up to 400°F (200°C) for the last 10 minutes.
- Making the Onion Gravy
- While the meatloaf is baking, heat olive oil in a large skillet over medium heat. Add thinly sliced onions and cook, stirring occasionally, until they’re golden brown and caramelized. This takes about 20-25 minutes, but it’s worth it!
- Sprinkle flour (or cornstarch) over the onions and stir well. Cook for another 2-3 minutes to get rid of the raw flour taste.
- Gradually pour in the broth, stirring constantly. If you’re feeling fancy, add some white wine. Bring to a simmer and cook until it thickens, about 5-10 minutes. Season with salt, pepper, and fresh thyme if you’ve got it.
- Rest, Slice, Dress
- Remove the meatloaf from the oven and let it rest for about 10 minutes. This helps the juices redistribute. Slice it up with a sharp knife. Arrange the slices on a serving platter or individual plates. Drizzle with the luscious onion gravy.
