Sharing Food and Memories with Friends and Family

March 18, 2011
Irene Saiger


Turkey Meatloaf

There are days when I arrive home wanting to prepare something quick and nourishing for dinner.  Turkey meatloaf fits the bill perfectly.  The inspiration for this recipe came from my colleague Linda, a remarkable woman with an effervescent personality.   Around the “coffee maker” we often discuss our children, husbands, and food, usually in that order.  Almost every night Linda goes home and cooks dinner for herself and her husband.  Not the”light” meal that one might expect of a weeknight, but roasts, ribs or chicken, all accompanied by sides and a homemade dessert.  According to Linda, “It isn’t dinner without dessert.”

Completely devoted to her family, Linda’s weekends are filled with family celebrations and outings, and although her children no longer live at home,  she continues to cook for a crowd.  Last week I had mentioned having 1 lb. of ground turkey in the fridge and Linda suggested that I make meatloaf, “something quick and easy.”  I discovered that Linda was also making meatloaf that night, using 10 pounds of ground beef!!!   That’s precisely what I love about her, embracing life to the fullest, Linda not only inspires me to cook, she inspires me to cook more, because who knows if someone will come by.

Linda’s meatloaf recipe is pretty basic.  What was unusual is that she uses oatmeal as her binder.  I loved the results.

Turkey Meatloaf

1 1/2  lbs. ground turkey

1 tsp kosher salt

Freshly ground pepper to taste

2 eggs

1 large brown onion, finely chopped

1/4 cup ketchup and an additional 1/4 cup for top of meatloaf

1/4 cup oatmeal

Preheat oven to 375 degrees. Grease a loaf pan and set aside. In a large bowl, mix ground turkey with remaining ingredients, leaving 1/4 cup of ketchup aside.  Mix well and pour mixture into loaf pan.  Spread remaining ketchup on top.  Bake for one hour.

Note: Try substituting oats with Matzoh Meal for Passover!





8 thoughts on “Turkey Meatloaf

  1. 2 eggs were way too much. I thnk 1 would suffice, just put it in the oven, we shall see how it turns out.

    • Hi Danielle,

      I never use one egg but I guess it depends on the texture you like. I like a lighter and less dense meatloaf, same with meatballs. That’s what makes life interesting.

      Thank you for sharing.

  2. Thanks, again, Irene for your wonderful recipes!! Wishing you and your family a healthy and happy Passover!!!!! Dorothye

  3. The only ground turkey meatloaf I’ve had luck with has been using Ina Garten’s recipe. Did you have dark meat turkey? Breast meat is very dry. Lori

  4. looks yummy and easy to make, hag samech

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