In the cooler winter months meatloaf is filling, satisfying and most definitely a comfort food. It’s best served with regular or sweet potatoes, mashed or whole, and a healthy salad or mixed vegetables to balance out the heaviness of the meal.
I love the richness of a lean-ground beef or sirloin meatloaf, but for variety, and if you want less saturated meat fat, then you should definitely try ground turkey instead.
This hearty turkey meatloaf recipe is traditionally made in loaf pans but some time ago I saw a recipe that described shaping the ground beef into a loaf and cooking it on a flat baking sheet. This made sense, because meatloaf is really a glorified hamburger — the breadcrumbs or oatmeal and eggs will hold everything together — in a loaf pan or not.
The major benefit of cooking the meat on a baking sheet is that as the fat cooks out you can simply pour it off the sheet. You also don’t have to bother with lining the loaf pan with parchment paper.
Peel and finely chop the onion and garlic. Add to a large mixing bowl.
Add the minced turkey, eggs, oatmeal, and seasonings. Get your hands in the mix and combine all of the ingredients.
Drizzle some olive oil onto a baking sheet and pour the meatloaf mixture onto the sheet. Form it into the shape of a loaf. Pat the sides all around and make a rectangular loaf about three inches thick.
Bake at 350° F for 50-60 minutes.
Testing for doneness: This can be tricky. Insert a meat fork all the way through the thickest part of the meatloaf and remove. If the juice is completely clear and translucent then the meatloaf is done. To be safe, make sure your oven is at the correct temperature (use an oven thermometer) and cook for the minimum 50 minutes. When you slice the meatloaf to serve or store, if the meat is still pink, put it back in the oven to cook for 10-15 minutes.
Allow to cool for about 10 minutes after removing from the oven if you're going to put the meatloaf into the fridge. Otherwise, serve and enjoy!