Turkey Meatloaf


By Ashton Keefe

Serves 4


  • 1 onion
  • 1/3 Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 tablespoon low-sodium chicken broth, or water
  • 1 teaspoon fine sea salt
  • 1 clove garlic, grated on a microplane
  • 1 egg, whisked
  • 2 lb. ground turkey
  • 1 cup panko bread crumbs
  • 1/2 cup ketchup
  • Mashed potatoes (for serving)


  1. Preheat oven to 350° F. In single layer evenly spread 1-2” mashed potatoes in a casserole dish.
  2. In a skillet over medium heat sauté onion, remove from heat and add Worcestershire sauce, oregano, tomato paste, chicken broth, salt and garlic until combine. Add whisked egg to mixture and combine.
  3. Add turkey and bread crumbs to the mixture and using yours hands work the meatloaf until all the ingredients are fully incorporated.
  4. Form meatloaf into the shape of a hand first doing the hand and then eat finger. Use a slivered almost to create nails, stick into mashed potato mixture and cover with ketchup.
  5. Cook meatloaf 30 - 35 minutes until the internal temperature of the meatloaf reaches 165° F.
  6. Serve while warm.  
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