Farm to Feast: Turkey Meatloaf


Meatloaf is definitely a comfort food for me. I'm not a fan of the beef version, and chicken gets too dry, so my go-to protein here is turkey. This recipe is a labor love, but chocked full of veggies and flavors, it is so worth it.


2 tbsp extra virgin olive oil

1/2 cup onions, chopped fine

1/2 cup celery, chopped fine

1/2 cup carrots, chopped fine

(You can chop these in a food processor to cut down on time)

3 cloves garlic

1 tsp fresh thyme

2 pounds ground turkey (I prefer to either mix 1 pound of white meat, with one pound dark, or just 2 pounds dark meat)

1/2 cup bread crumbs (optional)

1 egg (only needed if you use break crumbs)

1/4 cup worcestershire sauce

1/4 cup ketchup

2 tbsp dijon mustard

2 tbsp steak sauce

2 tsp kosher salt

freshly ground pepper


Preheat oven to 400°.

Heat oil in large pan. Add onions, celery, carrot, garlic and thyme. Season with salt and pepper. Cook until very soft, but not browned. Let cool.

In a bowl, mix the turkey, bread crumbs, egg, worceshtershire sauce, ketchup, mustard, steak sauce 1 tsp kosher salt and ground pepper.

Pack into a loaf pan and bake in the center of your oven for 1 hour.

Serve with mashed potatoes for a perfect fall meal.