Italian Turkey Meatloaf

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Italian Turkey Meatloaf

This Italian Turkey Meatloaf is so flavorful and moist.  A wonderful blend of turkey, spinach, Mozzarella cheese and Italian spices.  The homemade marinara sauce that tops it really makes the whole thing sing.

Let’s talk about Meatloaf.     Do you love it or loath it? 

I must admit that until yesterday I was on the side of loathing.  My husband however loves it.  I was making Turkey Meatballs from 5 lbs of ground turkey with the intention of baking a large batch and freezing them.  After forming about 6 dozen meatballs I had the inspiration to adapt what was left into meatloaf.  I fiddled with the rest of the mix and made 2 – 1 lb(ish) loaves.  I made up the marinara sauce and let it simmer a bit longer to reduce before spreading it on top of the meatloaves and baking them.  I was happy it turned out and quite honestly shocked that I loved it so much.  I paired it with some lovely roasted asparagus.
Now the whole family can be happy when meatloaf is on the menu.

While you can use your favorite bottled marinara sauce, I HIGHLY recommend this homemade version.  It’s really easy and it tastes sooooooo good.   I have a friend (Hi  Tani!) that makes it up in large batches and cans it so she can have it anytime she wants.

Italian Turkey Meatloaf

Italian Turkey Meatloaf

Italian Turkey Meatloaf
 
Author: 
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This Italian Turkey Meatloaf is so flavorful and moist. A wonderful blend of turkey, spinach, Mozzarella cheese and Italian spices. The homemade marinara sauce that tops it really makes the whole thing sing.
Ingredients
Meatloaf
  • 2 eggs
  • 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 1 cup dry bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1½ Tbsp dried onion
  • 1 large garlic clove, minced
  • 1½ tsp Italian seasoning
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ¼ tsp rubbed sage
  • 1 lb ground turkey
Marinara Sauce
  • ½ lb sliced fresh mushrooms
  • ¼ cup onion, chopped
  • 2 tsp olive oil
  • 1 can (14 ½ oz) diced Italian tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 Tbsp dried parsley
  • 1 large garlic clove, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 Tbsp balsamic vinegar
Instructions
  1. In a large nonstick skillet, sauté mushrooms and onions in olive oil until tender.
  2. Stir in the remaining marinara sauce ingredients; bring to a boil.
  3. Lower heat and simmer uncovered for 8 – 10 minutes to let the flavors blend together and reduce down a bit.
  4. Meanwhile, In a large bowl, combine all the meatloaf ingredients and mix well.
  5. Press into a greased loaf pan
  6. Top with ¾ cup of Marinara Sauce
  7. Bake uncovered at 350 degrees for 55-60 minutes or until no longer pink.
  8. Let cool for about 5 minutes before removing from pan.
  9. Serve meatloaf with remaining marinara sauce.
Notes
This recipe makes 1 meatloaf. I suggest doubling it and making 2. Eat one for dinner and freeze the other one for an easy meal later on.

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