Active Time

　　30 min

　　Total Time

　　1 1/2 hr

　　Too many turkey meatloaf recipes have resulted in a dry, uninspiring dinner. But former Gourmet food editor Shelly Wiseman’s turkey meatloaf stays moist and juicy thanks to the classic meatloaf trick of incorporating a panade—a mix of breadcrumbs soaked in milk—into the ground turkey, mushrooms, carrots, and other aromatics.

　　You may be tempted to skip the soaking step, but it’s absolutely necessary if you hope to turn out a turkey meatloaf that’s as moist and flavorful as one made with ground beef (which tends to be fattier than ground turkey). As the meatloaf bakes, the starches in the breadcrumbs bond with the proteins in the meat and milk—in short, they keep the meat tender and rich-tasting. Meanwhile, cremini mushrooms and Worcestershire sauce provide some umami backbone and add an extra layer of savory flavor to the turkey, which can often taste bland in comparison to beef.

　　And while we’re no strangers to ketchup, if you really want to take this turkey meatloaf over the top, slather it with a roasted red pepper tomato sauce. Paired with green beans and mashed potatoes it’s a slice of Americana that’s ready for your weeknight dinner.

　　Editor’s note: This recipe was originally published the January 2003 issue of ‘Gourmet’ and first appeared online December 31, 2014.

　　

Ingredients

1½ cups finely chopped onion

　　1 tablespoon minced garlic

　　1 teaspoon olive oil

　　1 medium carrot, cut into ⅛-inch dice

　　¾ pound cremini mushrooms, trimmed and very finely chopped in a food processor

　　1 teaspoon salt

　　½ teaspoon black pepper

　　1½ teaspoons Worcestershire sauce

　　⅓ cup finely chopped fresh parsley

　　¼ cup plus 1 tablespoon ketchup

　　1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)

　　⅓ cup 1% milk

　　1 whole large egg, lightly beaten

　　1 large egg white, lightly beaten

　　1¼ pound ground turkey (mix of dark and light meat)

　　roasted red pepper tomato sauce or ketchup

　　

Special Equipment

a meat thermometer or an instant-read thermometer

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

　　

Step 3

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining ½ teaspoon salt and ¼ teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

　　

Step 4

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

　　

Step 5

Let meatloaf stand 5 minutes before serving.