Weeknights with Jenny

Rosemary Turkey Meatloaf

By • March 4, 2012 • 27 Comments

16 Save

Rosemary Turkey Meatloaf

Meatloaf divides us as a people. Some people are so profoundly dedicated to the version they ate growing up, they are unable to brook the recipe of another. There are those who cotton to pork, and others who swear a mix of two or three meats is best. 

Ketchup or no ketchup? This question alone could start a minor Twitter war. 

Me, I go all ways. My mother’s recipe was heavy on the beef, but yet I remember it fondly. I have made a spicy version I found here that is terrific. I am down with bobotie. Veal? Yeah I’ll try that. In summary: I am meatloaf promiscuous. 

Because I get a weekly delivery of ground turkey meat, meatloaf occasionally crosses my mind. The thing I really like about Rosemary Turkey Meatloaf is that you are getting a lot of flavor out of few ingredients, which is sort of the gold standard of weeknight recipes, along with one-bowl preparation. 

The key ingredient here is really the rosemary, which gives the meat both a distinctive flavor and a lovely aroma. Most of these ingredients you will have laying around the house – I do not keep seasoned breadcrumbs so I used panko mixed with oregano dried from my garden last summer – and my very best canned tomatoes. 

Pause here to note I talk a lot about panko. It is the black boots of my pantry people, or, if you prefer, Spanx, because it just holds the world together. 

You are dealing with poultry here, so what you have is a very solid texture. To mitigate this: do not over mix, do not over cook, make sure you are generous with your glaze and slice your dinner up thinly.

This meatloaf may not be mama’s, but it belongs in her family, sitting shyly at the table with the more aggressive members. 

Rosemary Turkey Meatloaf by sporkme

Serves 4-6

2 pounds ground turkey
1/4 cup chopped fresh rosemary
1 cup seasoned breadcrumbs
2 eggs
1 15-ounce can pureed tomatoes
1 teaspoon mustard
1 tablespoon apple cider vinegar
2 tablespoons brown sugar
Salt and pepper, to taste

See the Whole recipe (and save it and print it) here. 

By day, Jennifer Steinhauer, aka Jenny, covers Congress for The New York Times. By night, she is an obsessive cook.

Photo by James Ransom

Jump to Comments (27)

Tags: everyday cooking

Comments (27)

Default-small
Default-small
34400_670417156725_24406438_37172961_7327509_n

over 2 years ago sporkme

Thanks for featuring my recipe Jenny, glad you like it! :)

625439_10151651143611289_104572342_n

over 2 years ago misslofox

I made this last week and it was incredible! My first meatloaf, my first time, and it was perfect. I had leftover sauce, though, but I ended up pouring it on top of my slice after it came out of the oven because you literally can't get enough of it. Thank you!

Fb

over 2 years ago BlueKaleRoad

Just brought home ground turkey to make this tonight. We are a family of meatloaf lovers (with lots of ketchup) and I know this will be a hit! Thank you for sharing.

_mg_0362

over 2 years ago Jestei

i hope you like it!

625439_10151651143611289_104572342_n

over 2 years ago misslofox

This is cooking in the oven right now!

_mg_0362

over 2 years ago Jestei

Report!

Logo-fb

over 2 years ago Waverly

I am going to the store today to buy panko.....and will now refer to it as "kitchen spanx". So funny..and the recipe looks like a perfect weeknight dinner...I'll bet you could double this and freeze a loaf.

_mg_0362

over 2 years ago Jestei

oh, totally!

Ozoz_profile

over 2 years ago Kitchen Butterfly

Meatloaf, tick. Panko, tick. My picky second daughter adores Oliver Clark's meatloaf (Merrill featured it on food52, post-her-wedding) and it is a STAPLE in my house.

I haven't ever cooked with ground turkey cause it isn't an ingredient available here! But I love the sound of the rosemary. I may try it with chicken.....

On Oliver Clark's meatloaf (which finishes with a ketchup topping.....), I must say the combination of the three meats is wonderful (now 2 meats for me since I can only get pork and beef - no veal, at home in Nigeria). Sometimes, I'll crumble half the loaf in some tomato sauce for a tasty bolognaise (I posted 10 things to do with meatloaf on food52).

Meatloaf rocks. Is what I'm trying to say :-). Thanks Jenny.

_mg_0362

over 2 years ago Jestei

i would not use chicken unless you can get all dark meat cos i think it would be dry. what about with pork? anyone?

_mg_0362

over 2 years ago Jestei

i would not use chicken unless you can get all dark meat cos i think it would be dry. what about with pork? anyone? also looking for that list RIGHT NOW

Mcs

over 2 years ago mcs3000

Agree with you on panko. There's a bin of it in my pantry right next to the flours. Looking forward to trying this recipe.

_mg_0362

over 2 years ago Jestei

i hope it works for you

Adg_specialists_pictures_215

over 2 years ago gt9

You are really on for this one. Smiling from ear to ear...my mom always used Heinz Chili Sauce!
As always, thanks J

_mg_0362

over 2 years ago Jestei

actually am i weird to think heinz chili sauce would be yummy on this?

4009951565_16d666fbc7

over 2 years ago Savour

I have really never met a meatloaf I didn't like. I even liked college dining hall meatloaf. Of course, mine is the best, natch.

_mg_0362

over 2 years ago Jestei

is it on the site?

Kandm

over 2 years ago Kristy Mucci

Kristy is an expert at making things pretty and a former Associate Editor of Food52.

The ingredient list on the recipe was missing eggs. We used 2 eggs when we made it for the photo shoot. We've adjusted the ingredient list and the recipe on the post. Hope that helps!

New_years_kitchen_hlc_only

over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

How many eggs did you use in this? I notice in the instructions for the recipe that eggs are mentioned, but I see none in the ingredient list. Also, did you actually cook this for 1.5 hours at 375 degrees? I cannot imagine cooking a meatloaf, especially one with turkey, for that long in my oven. Even covered, it would be tough and bone dry. I do like the 1/4 cup of rosemary! I made a meatloaf using pesto a few weeks ago and the basil flavor got lost. The rosemary, I imagine, holds its own much better. ;o)

_mg_0362

over 2 years ago Jestei

I did but upon reflection maybe i only used one. i would use two as instructed. as for the cooking time, i can't really remember tho it is dense so you should check it as you would any meat.

Default-small

over 2 years ago Lynn D.

Eggs are mentioned in the recipe instructions, but are not in the list of ingredients. Did you use eggs, Jenny?

_mg_0362

over 2 years ago Jestei

see above; recipe has been reworked to include them and yes i did as they were in the instructions so i must not have noticed :)

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love meatloaf and really love the simplicity of this recipe, I am a slather the top with ketchup kind of gal and this sounds perfect.

_mg_0362

over 2 years ago Jestei

oh i hope you like it!

2010-09-15_14.22.07

over 2 years ago calendargirl

This is perfect for tonight, which I have been obsessing about since I got up this morning, since tomorrow I get to eat at Prune. I want to leave a lot of something tasty in the fridge for my generous left-behind spouse when I peel out of town. Always looking for something good to do with ground turkey!

_mg_0362

over 2 years ago Jestei

how did it work out >

2010-09-15_14.22.07

over 2 years ago calendargirl

The meatloaf was delicious and at Prune I had scrumptious goat ragout on hominy with rosemary, so there is a certain symmetry between the meatloaf and the goat. Sort of.