Moist turkey loaf slice (Printable)
A flavorful turkey loaf with vegetables and seasonings, ideal for light, protein-packed meals any night of the week.
# What goes in:
→ Meat
01 - 1 1/2 lbs lean ground turkey
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, grated
05 - 1 stalk celery, finely chopped
→ Binders & Seasonings
06 - 1/2 cup whole wheat or regular breadcrumbs
07 - 1/4 cup milk
08 - 2 large eggs, lightly beaten
09 - 2 tbsp ketchup
10 - 1 tsp Worcestershire sauce
11 - 1 tsp dried thyme
12 - 1/2 tsp dried oregano
13 - 3/4 tsp salt
14 - 1/2 tsp ground black pepper
→ Topping
15 - 2 tbsp ketchup
16 - 1 tsp Dijon mustard
# Directions:
01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, gently mix ground turkey, onion, garlic, carrot, celery, breadcrumbs, milk, eggs, ketchup, Worcestershire sauce, thyme, oregano, salt, and pepper until just combined without overmixing.
03 - Transfer mixture into the prepared loaf pan, shaping it into an even loaf.
04 - In a small bowl, combine ketchup and Dijon mustard. Spread evenly over the top of the loaf.
05 - Bake for 55 to 60 minutes until the internal temperature reaches 165°F.
06 - Allow loaf to rest for 10 minutes before slicing. Serve warm.
# Expert Advice:
01 -
- It slices beautifully without crumbling, which means great leftovers for sandwiches the next day.
- The whole thing comes together in 15 minutes of prep, then the oven does the heavy lifting while you relax.
- You get a restaurant-quality dinner that's actually lean protein and vegetables, without any guilt.
02 -
- The resting step is non-negotiable—I learned this the hard way by slicing immediately and watching the moisture run all over the plate instead of staying in the loaf where it belongs.
- Don't skip the grated carrot; it dissolves slightly during cooking and adds natural sweetness and moisture that keeps this from tasting like hospital food.
- Worcestershire sauce matters more than you'd think, but read the label first if you have fish allergies—some brands use anchovy.
03 -
- If your oven runs hot, check the loaf at the 50-minute mark to avoid overcooking the edges while the center finishes.
- A meat thermometer is your best friend here—it removes all the guesswork and guarantees a perfectly cooked loaf every single time.