Photographer: Jennifer Causey Food Stylist: Emily Nabors Hall Prop Stylist: Audrey Davis
Bring on the mashed potatoes and green beans. Our Test Kitchen’s Turkey Meatloaf recipe is ready to challenge your Mama’s iconic dish. Made with ground turkey and ground turkey Italian sausage, this new-age meatloaf just might beat your go-to ground beef version. The turkey combination gives the dish a more flavorful, less fatty, and all-around delicious center. Plus, it calls for a ketchup-like glaze on top–a finishing touch that will take you back to your childhood in one bite.
The approach may feel familiar to Old-fashioned Meatloaf fans. Be sure to mix well enough so that the loaf holds together, but too much or it may become tough. While the loaf is baking, stir together the tomato-based topping. It’ll just need a quick 10 minutes with the glaze to finish up. Slice a piece for everyday dinner or party supper. Either way, we really just want to know what mom thinks of this twist on a classic.
How to Make It
Step 1
Preheat oven to 350°F. Melt butter in a small skillet over medium-high. Add celery, onion, and garlic; cook, stirring often, until vegetables begin to soften, 6 to 8 minutes.
Step 2
Stir together celery mixture, salt, Italian seasoning, pepper, eggs, 1/3 cup of the ketchup, and 1 tablespoon of the Worcestershire sauce in a large bowl until combined. Add turkey, Italian sausage, breadcrumbs, and Parmesan cheese; mix gently with hands or a large fork until just combined. Shape mixture into a 10- x 5-inch loaf on a parchment paper-lined rimmed baking sheet.
Step 3
Bake in preheated oven 35 minutes.Meanwhile, stir together tomato sauce, tomato paste, and remaining 1 tablespoon each Worcestershire sauce and ketchup. After meatloaf bakes for 35 minutes, remove from oven. Spoon tomato mixture over meatloaf, and return to oven. Bake at 350°F until sauce is glazed and a thermometer inserted in center registers 165°F, 10 to 15 minutes. Let stand 10 minutes before slicing.
