Description
Jamie Oliver’s Turkey Meatloaf delivers lean protein packed with Mediterranean herbs and zesty spices. Homemade comfort emerges from this hearty British-inspired dish that brings warm flavors and nutritious ingredients together in one satisfying meal.
Ingredients
Scale
Meat and Protein:
- 1.25 pounds (567 grams) ground turkey (92% lean)
- 2 large eggs, lightly beaten
Vegetables and Aromatics:
- 8 ounces (226 grams) mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon oil
Binding and Seasoning Ingredients:
- 1 cup panko bread crumbs
- ⅓ cup (79 milliliters) milk
- 1 tablespoon Worcestershire sauce
- 7 tablespoons ketchup
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and prepare a baking sheet by lining it with aluminum foil and lightly greasing the surface to prevent sticking.
- Heat vegetable oil in a large skillet over medium-low heat. Sauté diced onions until they become translucent and soft, approximately 5 minutes. Add minced garlic and cook for an additional minute to release its aromatic flavors.
- Incorporate sliced mushrooms into the skillet, seasoning with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Continue cooking until the mushrooms release their moisture and the liquid completely evaporates, which takes around 10 minutes.
- Transfer the cooked vegetable mixture to a large mixing bowl. Stir in Worcestershire sauce and 3 tablespoons of ketchup, blending the flavors thoroughly. Allow the mixture to cool for 5 minutes to prevent overheating the other ingredients.
- In a separate small bowl, combine breadcrumbs and milk, creating a moist binding agent for the meatloaf. Let the mixture sit for a moment to absorb the liquid.
- Add the breadcrumb mixture and beaten eggs to the vegetable mixture. Gently fold in ground turkey, incorporating an additional 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Mix until ingredients are evenly distributed, being careful not to overwork the meat.
- Shape the meat mixture into a compact 9-inch by 5-inch oval directly on the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup evenly across the top of the meatloaf, creating a flavorful glaze.
- Bake in the preheated oven for approximately 50 minutes, or until the internal temperature reaches 170 degrees Fahrenheit (76 degrees Celsius). Remove from the oven and let the meatloaf rest for 5 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Sautéing onions and garlic before mixing into the meat develops a deeper, more complex flavor profile.
- Finely chopped mushrooms blend seamlessly, adding moisture and nutrition without changing the meatloaf’s classic texture.
- Experiment with different herbs like fresh thyme or parsley to customize the flavor and make the dish uniquely yours.
- Leftovers transform into delicious sandwiches or can be crumbled over salads for quick and creative next-day meals.
- Freezing individual slices allows for convenient single-serving portions that reheat perfectly for quick lunches or dinners.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg