In this turkey meatloaf recipe we do not skimp on flavor. With sautéed vegetables, condiments, seasonings and bacon, this meatloaf is comfort food at its best!
3tablespoonsKetchupplus 2-3 tablespoons for the top
1tablespoonWorcestershire Sauce
1tablespoonSteak Sauceplus 1-2 tablespoons for the top
2Large Eggs
1cupBreadcrumbsplain
3-4SlicesBacon
Instructions
You will also need
Cooking spray (or a little extra oil to brush on the casserole dish or pan), Large bowl, Casserole dish or rimmed pan (at least 7X11 inch), Instant read meat thermometer
Cook the vegetables
Heat the olive oil in a skillet over medium heat. When the oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 3-4 minutes, stirring frequently.
Add the garlic to the skillet and cook for 2 minutes, stirring frequently.
Remove the vegetables from the heat and allow them to cool a bit. Give them a stir occasionally to release some steam. Place the mixture in the refrigerator and allow it to cool completely.
Preheat Oven to 350°F
Make the meatloaf
Add the ground turkey, the cooled vegetables, salt, garlic powder, pepper, 3 tablespoons ketchup, Worcestershire sauce, 1 tablespoon steak sauce, eggs, and breadcrumbs to a large bowl. Use your hands to mix all of the ingredients together until they are well incorporated.
Lightly spray or brush the baking dish with oil.
Loosely shape the ground turkey into a ball while it’s still in the bowl.
Transfer the meat to the baking dish and shape it into an oval loaf. Don’t compress the mixture, use a gentle touch.
Top with the bacon slices. Place them on top at a slight angle and tuck the excess under the loaf.
Drizzle 2-3 tablespoons of ketchup and 1-2 tablespoons of steak sauce to the top of the meatloaf. Use a pastry brush to combine the sauces and spread in an even layer.
Place the meatloaf in the oven and bake for 1½ - 2 hours. Check it after 90 minutes and gauge the remaining cooking time from there. As a reference, our meatloaf took 1 hour and 45 minutes.
Use an instant read thermometer and insert into the center of the thickest part of the loaf. Make sure the internal temperature is at least 165°F.
Let the meatloaf rest for approximately 15-20 minutes before slicing.
Notes
Try not to overwork the meat to avoid dry, tough meatloaf. Mix it just enough to incorporate all the ingredients.