Turkey Meatloaf

Rosemary gives its strong aromatics to this lean turkey meatloaf, covered in a robust tomato and red wine sauce flavored with bacon.

Photo by Pamela M.
Adapted from cooking.nytimes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from cooking.nytimes.com

Ingredients

  • 8

    cloves garlic, minced

  • 1

    tablespoon fresh rosemary, finely chopped

  • 1/4

    teaspoon red pepper flakes

  • 1

    cup fresh bread crumbs of any provenance

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1/4

    cup whole milk

  • 1

    pound ground turkey

  • 1

    pound sweet Italian pork sausage, casing removed, crumbled

  • 1/4

    cup extra-virgin olive oil

  • 4

    ounces bacon, chopped

  • 1

    medium red onion, finely chopped

  • 1

    (28-ounce) can whole tomatoes, preferably San Marzano, seeds removed

  • 1

    cup red wine

  • 1/4

    bunch mint

Directions

Preheat the oven to 450°F. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t over-mix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide. Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees. Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil. Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150°F, 20 to 30 minutes. Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.

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