This is a great turkey meatloaf.  Ground turkey can be a bit dry.  We added sour cream and egg yolks to get the fat content high enough.  The diced carrots and catsup on top make this a colorful, attractive dish.  Save any leftovers for great sandwiches.


1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups carrot, finely diced
2 1/2 cups mushrooms, chopped
1 tablespoon butter

2/3 cup catsup
2 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

1 3/4 pounds ground turkey
1/3 cup chopped parsley
11/2 cups fresh bread broken into small pieces
1/2 cup sour cream
3 egg yolks


Preheat oven to 400 degrees.  Grease a 9 x 9 baking pan.

  1. Sauté the onion, garlic, and carrot in the butter until soft.  Add the mushrooms and cook for another two or three minutes, stirring frequently.
  2. Reserve 1/4 cup of the catsup.  Add the remainder to the sautéed vegetables.  Add the Worcestershire sauce, salt, and pepper.
  3. Mix the turkey in a large bowl with the vegetable mixture, parsley, bread pieces, sour cream, and egg yolks until mixed.  Do not over mix.
  4. Place the meat in a pan and gently pat into an even layer.  Spread with the reserved catsup.
  5. Bake for 50 minutes or until the meatloaf tests done at 170 degrees with a meat thermometer.
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