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Turkey Meatloaf

This is a Farmers To You favorite, and great for feeding a crowd.


1 bag Misty Knoll ground turkey (approx 1.5 lbs)
1 small to medium onion, finely chopped
½ tsp fresh thyme (or ¼ tsp dried)
1 T ramp or maitake soy sauce or Worcestshire sauce
1 T red miso
½ cup finely chopped bread crumbs (I like whole wheat, food processor chopped)
2 small eggs (or 1 large), beaten
1½ T extra virgin olive oil
1 tsp fresh ground pepper
¾ tsp kosher salt
2 T ketchup
2 T fermented cayenne sauce

Preheat oven to 325.

Sauté chopped onion, salt, and pepper in olive oil over medium-low heat until translucent, not brown, about 10 minutes.

Add the soy sauce, miso, and thyme stir well, then remove from heat. Cool 5 to 10 minutes.

In a large bowl, combine ground turkey, eggs, breadcrumbs, and onion mixture. Mix well.

Shape into a rectangular loaf on an ungreased sheet pan. The traditional meatloaf “bread loaf pan” is not recommended, as it holds the liquids too much. However, as the ingredients are very moist and the loaf tends to spread out in a pan, try using 2-4 pieces of tin foil and fold each piece several times to create supporting little borders for the loaf while it bakes. Press them up against the loaf borders, and they will provide just enough resistance to help retain shape while cooking.

Combine the ketchup and hot sauce and spread evenly on top of the loaf.

Bake 1 hr, or until temperature in middle of loaf is just 160 degrees. For a bit more even baking throughout loaf, after 40 minutes remove loaf, make small slice through middle with knife, and return to oven for final 20 minutes. Either way, temperature should be 160 degrees when done.

Serve hot with or cool and use in sandwiches, or make two loaves and use one for dinner and one for lunches.