We do turkey meatloaf now and again, and it’s always fine. Not my favorite, but definitely filling and mostly satisfying on a cold autumn night. It seems to always end up a little drier than I’m hoping, a little more bland, but this recipe knocked my socks off. The meatloaf came out incredibly juicy, packed with flavor, and the glaze was bright and tangy. I saved ever drop of the glaze I made and dipped almost every bite in it! I’ll never go back to boring meatloaf again.
Rosemary Turkey Meatloaf
2 pounds ground turkey
1/4 cup chopped fresh rosemary
1 cup seasoned breadcrumbs (I didn’t have seasoned breadcrumbs on hand, so I used plain and added 1/2 teaspoon each dried parsley flakes and ground thyme)
1 15 oz. can pureed tomatoes
1 teaspoon mustard
1 tablespoon apple cider vinegar
2 tablespoons brown sugar
Salt and pepper, to taste
Preheat the oven to 200C / 375F.
Mix the turkey, bread crumbs, rosemary, eggs, and season with salt and pepper. Press into a bread loaf pan. Whisk the remaining ingredients, season with salt and pepper, and put on top of the meat.
Poke a few holes in the turkey with a knife so the sauce will seep in, cover in foil and bake until the internal temperature reaches 160 degrees F, about an hour and a half.