Mom’s Turkey Meatloaf Recipe

Savory tomato sauce and sweet red bell peppers elevate this Mom’s turkey meatloaf to a wholesome family favorite you’ll always want at the heart of your weeknight dinner table. It’s delicious with creamy mashed potatoes, steamed green beans, a crisp garden salad, warm dinner rolls; in fact most things.

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Mom’s Turkey Meatloaf Recipe Ingredients

• 3/4 cup quick-cooking oats
• 1/2 cup skim milk
• 1 medium onion (divided)
• 2 pounds ground turkey breast
• 1/2 cup chopped red bell pepper
• 2 large eggs, beaten
• 2 teaspoons Worcestershire sauce
• 1/4 cup ketchup
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 1 (8-ounce) can tomato sauce

How To Make Mom’s Turkey Meatloaf Recipe

1. Prep the oats and onion: Preheat your oven to 175ºC/350ºF. In a small bowl, stir together the quick-cooking oats and skim milk, allowing the oats to hydrate; this is the secret to a turkey meatloaf that stays moist. Take your onion and thinly slice about one-quarter of it to reserve for the topping, then finely chop the remaining three-quarters for the meat mixture.
2. Combine the mixture: In a large mixing bowl, combine the ground turkey breast with the soaked oat mixture, the finely chopped onion, and the diced red bell pepper. Add the beaten eggs, Worcestershire sauce, ketchup, salt, and several grinds of fresh black pepper. Mix the ingredients together with your hands or a large spoon just until they are well combined, being careful not to over-mix, which can lead to a tough, dense loaf.
3. Shape the loaf: Transfer the turkey mixture to a 9-by-13-inch baking dish. Using your hands, gently shape the meat into a uniform loaf that is roughly 5 inches wide and 2 1/2 inches high. Creating a consistent shape ensures that the meatloaf cooks at an even rate from the center to the edges.
4. Glaze and bake: Pour the can of tomato sauce evenly over the top of the meatloaf, allowing it to spill slightly down the sides. Sprinkle the reserved thinly sliced onions over the top of the sauce. Slide the dish into the oven and bake for approximately 1 hour, or until an instant-read thermometer inserted into the thickest part of the loaf registers 160ºF (71ºC).
5. Rest and serve: Remove the meatloaf from the oven and let it stand for 10 to 15 minutes before slicing. This resting period is crucial as it allows the internal juices to settle, ensuring the meatloaf holds its shape when cut and remains incredibly tender.

Recipe Tips

• Why use oats instead of breadcrumbs: Quick-cooking oats act like a sponge, trapping the moisture from the milk and turkey juices. This is especially important when using lean ground turkey breast, which can easily become dry if not properly hydrated.
• The “Don’t Over-mix” rule: When combining your ingredients, stop as soon as everything is evenly distributed. Over-working the meat breaks down the proteins too much, resulting in a rubbery texture rather than a tender, crumbly loaf.
• Instant-read thermometer: To ensure safety without overcooking, always use a thermometer. Once turkey reaches 160ºF, it is safe to eat. Let the carry-over heat during the resting period bring it up to the final 165ºF.
• Finely dice your peppers: Make sure your red bell peppers are chopped quite small. This ensures they soften completely during the hour of baking and distribute their sweetness into every single bite.

What To Serve With Mom’s Turkey Meatloaf Recipe?

This Mom’s Turkey Meatloaf Recipe is a comforting, heart-healthy meal that needs a rustic or fresh pairing! A side of Garlic Mashed Red Potatoes is the classic choice for a satisfying, starchy companion. For a lighter touch, a serving of Roasted Honey-Glazed Carrots adds a lovely sweetness that pairs perfectly with the tomato glaze! A crisp Garden Salad with a balsamic vinaigrette or a glass of Medium-Bodied Merlot pairs wonderfully with the savory Worcestershire and herb notes.

How To Store Mom’s Turkey Meatloaf Recipe

• Refrigerate: Store leftover meatloaf in an airtight container in the fridge for up to 3 to 4 days. It makes for incredible cold meatloaf sandwiches the next day!
• Reheat: Warm individual slices in the oven at 325ºF covered with foil to prevent drying, or microwave for 1 to 2 minutes with a damp paper towel draped over the top.
• Freeze: You can freeze cooked meatloaf for up to 3 months. Wrap individual slices in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating.

Mom’s Turkey Meatloaf Recipe Nutrition Facts

• Calories: 240 kcal (per serving)
• Total Fat: 6 g
• Saturated Fat: 1.5 g
• Cholesterol: 110 mg
• Sodium: 520 mg
• Total Carbohydrates: 12 g
• Protein: 34 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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