This meatloaf is a serious, I mean serious, crowd pleaser, and one of The Cheese’s FAVE meals. He will eat this all week and then ask for it again on Sunday. Oh, Cheese.
For this recipe, I supplement the ground turkey breast with some chicken or turkey sausage in order to give it some extra kick.
This recipe makes a LOT of meatloaf. I like to slice up the leftovers and throw a slice or two on the skillet with some provolone cheese and tomato sauce for a delicious meatloaf sandwich. Yum!
2 tablespoons olive oil
2 cups white onion, chopped (1 large onion)
1 1/2 cups celery, chopped (4 small stalks, 2 large stalks)
1 tablespoon chopped garlic (2 cloves)
2 lbs ground turkey breast – organic, if possible
1 lb of turkey or chicken sausage (I used organic hot chicken sausage)
1 tablespoon chopped parsley
3 large eggs, lightly beaten
2/3 cup of whole milk or half and half – organic, if possible
2 1/2 cups panko breadcrumbs
2 tablespoons plus 1 tsp course Kosher Salt
1 tablespoon black pepper
Serves: 6 -8
Difficulty level: Easy
Prep time: 30 min
Cook time: 40 – 50 min
Set your oven to 375 degrees.
Begin by chopping your onion.
Take both ends off the onion.
Slice the onion in half and peel the skin away.
Keeping the back end of the onion in place, make long slits down the front of the onion.
Then slice the onion crosswise.
Repeat with the other half.
Next, wash your celery stalks really well.
Chop the white ends off and toss ’em.
Chop the tops off and toss ’em.
Slice the celery in half long wise so that you end up with smaller pieces.
Then chop the celery.
Heat your oil in a skillet.
Add the chopped onions and celery.
Add 1 tsp course Kosher salt.
Mix everything together and let the vegetables saute.
In the meantime, chop your garlic.
Let the vegetables cook for about 7 – 10 minutes, until the onions becomes translucent and the celery softens.
Take the saute pan off the heat and allow the vegetables to cool down a bit.
While the vegetables are cooling, let’s make the meatloaf!
In a large bowl and the 2 lbs of ground turkey.
The chicken sausage I bought were in links.
Split the links open.
Take the sausage out of the casing and add it to the turkey. Discard the casing.
Add the chopped parsley.
Then the eggs.
Measure 2/3 cup milk.
Throw that in.
Add the panko.
The 2 TB course Kosher Salt – I know it seems like a lot but this is a LOT of meatloaf.
1 TB black pepper.
Lastly, throw in the sauteed vegetables.
Very gently mix everything together with your hands until all the ingredients are combined.
Line a baking sheet with parchment paper.
Turn the mixture out on to the parchment and form a rectangle.
Bake the meatloaf at 375 for 40 – 50 minutes or until a thermometer inserted in the middle reads 160 degrees F.
Remove the meatloaf and allow it to rest for about ten minutes so that all the juices get back into meatloaf.
This stuff is amazing. As a little Italian girl, I am kind of crazy about making my own sauce. But, to speed things up, this is what I use. You can also use it for Zucchini Lasagna, Company Lasagna and Zoodle Pasta with Chicken Sausage.
Slice the meatloaf and spoon your favorite sauce over the top with a little Parmesan cheese and a sprinkle of parsley. Enjoy!!!