This delicious Jamie Oliver turkey meatloaf is a quick and easy weeknight dinner packed with flavor! Made with lean turkey, fresh mushrooms, and a tangy ketchup glaze, it’s a healthier twist on a classic. You can easily swap in common ingredients like breadcrumbs or milk, making it a flexible dish for any home cook!
Ingredients Needed
- 1 to 1 ¼ pounds (450 to 570g) ground turkey (90% to 92% lean)
- 8 ounces (225g) cremini or white button mushrooms, trimmed and very finely chopped
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and minced
- 1 tablespoon (15ml) oil
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon (15ml) Worcestershire sauce
- 7 tablespoons (105g) ketchup, divided (try homemade ketchup)
- 1 cup (60g) panko breadcrumbs or use homemade breadcrumbs
- ⅓ cup (80ml) milk
- 2 large eggs, lightly beaten
How To Make Turkey Meatloaf
- Preheat the oven: Preheat the oven to 400°F (204°C). Lightly oil a rimmed baking sheet or a 9-inch by 13-inch (23cm by 33cm) baking pan lined with aluminium foil.
- Cook the vegetables: Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook until the mushrooms release their liquid and it boils away, about 10 minutes.
- Cool the mixture: Transfer the onions and mushrooms to a large bowl. Stir in the Worcestershire sauce and 3 tablespoons of ketchup. Set aside to cool for 5 minutes.
- Combine the ingredients: Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Gently mix in the turkey, ¼ teaspoon of salt, and ¼ teaspoon of pepper. The mixture will be quite wet.
- Form the meatloaf: Shape the meat mixture into a 9-inch by 5-inch (23cm by 13cm) oval on the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.
- Bake the meatloaf: Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170°F (77°C), about 50 minutes. Let rest for 10 minutes before slicing.
Recipe Tips
- Don’t overmix the meatloaf mixture: Mixing too much can make the meatloaf dense. Gently combine the ingredients until just mixed.
- Use lean turkey: Opt for 90% to 92% lean turkey to keep the meatloaf moist without too much fat.
- Cook the mushrooms well: Make sure the mushrooms release their liquid and it cooks away. This step prevents the meatloaf from becoming soggy.
- Let the meatloaf rest: After baking, let the meatloaf rest for 10 minutes. This helps it set and makes slicing easier.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover turkey meatloaf cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: If freezing, wrap the meatloaf tightly in plastic wrap or aluminum foil and store it in an airtight container or freezer bag. It will stay good for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat your oven to 350°F (175°C). Place the meatloaf on a baking sheet and cover it with foil. Bake for about 15-20 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving (6 total)
- Calories: 308
- Total Fat: 13.4g
- Saturated Fat: 3.4g
- Total Carbohydrate: 23.5g
- Total Sugars: 8.3g
- Dietary Fiber: 1.6g
- Protein: 24.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sausage And Apple Pie
- Jamie Oliver Thai Green Curry Aubergine
- Jamie Oliver Aubergine Cannelloni
- Jamie Oliver Aubergine Pasta Bake
Jamie Oliver Turkey Meatloaf
Description
This delicious Jamie Oliver turkey meatloaf is a quick and easy weeknight dinner packed with flavor! Made with lean turkey, fresh mushrooms, and a tangy ketchup glaze, it’s a healthier twist on a classic. You can easily swap in common ingredients like breadcrumbs or milk, making it a flexible dish for any home cook!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F (204°C). Lightly oil a rimmed baking sheet or a 9-inch by 13-inch (23cm by 33cm) baking pan lined with aluminium foil.
- Cook the vegetables: Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook until the mushrooms release their liquid and it boils away, about 10 minutes.
- Cool the mixture: Transfer the onions and mushrooms to a large bowl. Stir in the Worcestershire sauce and 3 tablespoons of ketchup. Set aside to cool for 5 minutes.
- Combine the ingredients: Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Gently mix in the turkey, ¼ teaspoon of salt, and ¼ teaspoon of pepper. The mixture will be quite wet.
- Form the meatloaf: Shape the meat mixture into a 9-inch by 5-inch (23cm by 13cm) oval on the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.
- Bake the meatloaf: Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170°F (77°C), about 50 minutes. Let rest for 10 minutes before slicing.
Notes
- Don’t overmix the meatloaf mixture: Mixing too much can make the meatloaf dense. Gently combine the ingredients until just mixed.
- Use lean turkey: Opt for 90% to 92% lean turkey to keep the meatloaf moist without too much fat.
- Cook the mushrooms well: Make sure the mushrooms release their liquid and it cooks away. This step prevents the meatloaf from becoming soggy.
- Let the meatloaf rest: After baking, let the meatloaf rest for 10 minutes. This helps it set and makes slicing easier.
Jamie Oliver Turkey Meatloaf