When it comes to meatloaf, I don't think it can get much better than this. Growing up, my mom would make meatloaf and I remember eating it until I couldn’t move, and then calling dibs on the leftovers. This recipe recreates that magic, just using turkey instead of beef.
Here in the Midwest, it’s hit our miss on the type of meatloaf you’ll find. Some restaurants have the dark, beef gravy and then you’ll find meatloaf with a tomato sauce based gravy. In my house it has always been the tomato sauce version.
The Best Turkey Meatloaf you’ll ever have!!
- 2 Pounds Ground turkey 85/15
- 1 Egg
- 1/3 Cup Parmesan
- 3/4 Cup Stove Top stuffing
- 2 Tablespoons Ketchup
- 1/2 Tablespoon Worcestershire Sauce
- 1 Teaspoon Salt
- 4 Slices Bacon
- 12 Oz Tomato sauce
- 1/4 Cup Ketchup
- 2 Tablespoons Brown sugar
- 1/2 Tablespoon Yellow mustard
- Dash of Worcestershire Sauce
- Preheat oven to 350 degrees.
- Make the meatloaf topping. Mix the 1/4 of ketchup with the mustard and brown sugar. Once combined set aside.
- Mix the Worcestershire, ketchup, stuffing, egg, and parmesan and salt in a large bowl.
- Add the meat and then use your hand to mix the sauce into the meat evenly. You don’t want to overwork it, but you also don’t want pockets of ketchup.
- In a lasagne pan, form the meat into a meatloaf. Or in other words, a log that runs the length of the pan and then has a flattened top.
- Top the meatloaf with the bacon.
- Now cover the pan with foil and put into the oven and bake for 45 minutes.
- After 45 minutes, remove the bacon, skim and remove half of the fat. Pour in the tomato sauce into the pan and cover with the foil again. Bake for another 30 minutes.
- Remove from over and then add the meatloaf topping. Before doing this make sure that there’s no tomato sauce on top of the meat. You don’t want the topping to slide into the tomato sauce.
- Now back into the oven, uncovered, for the last 20 minutes.
- Once done cut into slices and serve with the sauce on the side. That’s it! I hope you enjoy.