The Perfect Weeknight Dinner: Turkey Meatloaf

Is it me, or do you feel like meatloaf has gotten somewhat of a bad rap? I certainly won’t argue that it’s the sexiest main course on the block, but it just has that Rodney Dangerfield, “I don’t get no respect” quality to it.

Well, give it another chance. Not only is this meatloaf just plain delicious, it’s also lighter than you’d expect (ground turkey), yet still solidly in the category of comfort food. It’s quite large, so you will almost certainly have leftovers if you’re feeding a family of four or five. And leftover meatloaf? Oh my God, wonderful. A meatloaf sandwich is something many people find thrilling.

Serve with mashed potatoes and a salad, and prepare to feel comforted.

© Todd Coleman

Turkey Meatloaf

2 tablespoons extra virgin olive oil

⅔ cup minced shallots (about 3 large shallots)

1 teaspoon finely minced garlic

½ cup thinly sliced scallions, white and green parts

1 teaspoon kosher or coarse salt

½ teaspoon freshly ground pepper

½ teaspoon dried rosemary

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

1 tablespoon Dijon mustard

2 large eggs

½ cup milk (preferably whole)

2 ½ pounds ground turkey

¾ cup Panko bread crumbs

½ cup finely grated Parmesan cheese

¼ cup minced fresh parsley

¼ cup ketchup

¼ cup chili sauce

1. Preheat the oven to 350°F. Spray a baking sheet or large baking pan with sides with nonstick cooking spray.

2. Heat the olive oil in a medium skillet over medium heat, and add the shallots. Cook, stirring frequently, until they are tender, about 5 minutes—try not to let them get too brown.

3. Add the garlic and scallions and sauté for 2 more minutes, until you can smell the garlic. Add the salt, pepper, rosemary, Worcestershire sauce, tomato paste, and mustard and mix well. Let the mixture cool slightly.

4. In a large bowl, beat the eggs and the milk, then add the ground turkey, Panko, cooled shallot mixture, Parmesan and parsley. Mix well (use your hands!) and shape into a rectangular loaf on the prepared baking pan, making sure there is space all around the meatloaf. Mix the ketchup and chili sauce together and spread evenly on the top and sides.

5. Bake for 60 to 65 minutes until cooked through. The internal temperature should be 160°F. Serve hot (let it sit for at least 10 minutes before slicing) or at room temperature.

More Weeknight Dinner Recipes from Katie: Leek, Mushroom and Goat Cheese Quiche