Turkey Meatloaf and Gravy Recipe

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Kathryn
Kathryn December 9, 2020
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How To Make Turkey Meatloaf and Gravy

For this meatloaf recipe, we are making a lighter and more low-fat version by using turkey. Make this turkey meatloaf at home for an unforgettable meal.

Preparation: 40 minutes
Cooking: 1 hour
Total: 1 hour 40 minutes
Serves:

Ingredients

For Turkey Meatloaf:

  • 1tbspbutter
  • cupwhite onion,minced
  • ¾cupgreen onions,minced
  • ½cupcarrots,minced
  • ½cupcelery,minced
  • ¼cupgreen bell pepper,minced
  • ¼cupred bell pepper,minced
  • 2tspgarlic,minced
  • 1tspsalt
  • 1tspground black pepper
  • ½tspcayenne pepper
  • ½tspground nutmeg
  • ½tspground cumin
  • 3eggs
  • ½cupketchup
  • ½cuphalf-and-half cream
  • lbground turkey
  • ½lbchicken sausage
  • ¾cupbread crumbs,fresh
  • 2tbspbutter,divided

For Gravy:

  • 4shallots,minced
  • ¼cupred bell pepper,minced
  • ½cupyellow bell pepper,minced
  • 1sprigthyme,fresh
  • 1bay leaves
  • ground black pepper,freshly to taste
  • ½cuphalf-and-half cream
  • 2tbspgarlic,minced
  • 1cupbeef stock
  • 1cupchicken stock
  • 2Roma tomatoes,peeled, seeded and chopped
  • ½cupketchup
  • salt and freshly ground black pepper,to taste

Instructions

Turkey Meatloaf:

  1. Preheat oven to 350 degrees F and grease a 9×5-inch loaf pan.

  2. Melt butter in a large heavy skillet over medium heat. Sauté white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.

  3. In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg, and cumin. Stir in eggs, ketchup, and half-and-half. Blend in a vegetable mixture from a skillet.

  4. Add ground turkey, chicken sausage, and bread crumbs. Mix well with hands, then shape into a loaf. Place into the greased pan.

  5. Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.

Gravy:

  1. Melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf, and black pepper.

  2. Stir in half-and-half, garlic, beef stock, and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by ¼, about 10 minutes. Stir in tomatoes and ketchup.

  3. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

Nutrition

  • Calories: 656.76kcal
  • Fat: 39.06g
  • Saturated Fat: 17.67g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 12.23g
  • Polyunsaturated Fat: 5.66g
  • Carbohydrates: 41.46g
  • Fiber: 4.99g
  • Sugar: 17.62g
  • Protein: 38.42g
  • Cholesterol: 265.32mg
  • Sodium: 1154.41mg
  • Calcium: 189.73mg
  • Potassium: 1079.90mg
  • Iron: 4.61mg
  • Vitamin A: 408.17µg
  • Vitamin C: 49.54mg
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