Moist Turkey Loaf Slice (Printable View)
Flavorful turkey loaf baked moist and sliced, perfect for family meals or healthy lunches.
# What You’ll Need:
→ Meats
01 - 1.5 lbs lean ground turkey
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, grated
05 - 1 celery stalk, finely chopped
→ Binder & Fillers
06 - 1/2 cup breadcrumbs
07 - 1/4 cup milk or unsweetened plant-based milk
08 - 1 large egg, lightly beaten
→ Flavorings
09 - 2 tbsp ketchup
10 - 1 tbsp Worcestershire sauce
11 - 1 tbsp Dijon mustard
12 - 1 tsp dried thyme
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Topping
16 - 2 tbsp ketchup
# Cooking Steps:
01 - Preheat oven to 350°F. Lightly grease a loaf pan or line with parchment paper.
02 - Combine breadcrumbs and milk in a small bowl. Allow to soak for 5 minutes.
03 - In a large bowl, gently combine ground turkey, soaked breadcrumbs, onion, garlic, carrot, celery, beaten egg, ketchup, Worcestershire sauce, Dijon mustard, thyme, smoked paprika, salt, and black pepper until just blended.
04 - Transfer mixture into prepared loaf pan, pressing gently and shaping the top evenly.
05 - Spread 2 tablespoons of ketchup evenly over the surface of the loaf.
06 - Bake for 50 minutes or until internal temperature reaches 165°F and loaf is firm to the touch.
07 - Let loaf rest in pan for 10 minutes before slicing. Serve warm.
# Expert Tips:
01 -
- It's genuinely moist and tender—nothing dry or rubbery, just pure comfort on a plate.
- You can have it ready in just over an hour, making it perfect for a weeknight when you want something that feels like you spent more time than you did.
- Leftovers become the best sandwich slices, which means tomorrow's lunch is already decided.
02 -
- Don't skip the resting period; those ten minutes let the interior set up so you get clean, neat slices instead of crumbly bits.
- The breadcrumb-and-milk step is what separates a dry loaf from a moist one—don't rush it or skip it thinking you can just add milk directly to the meat.
03 -
- Use a meat thermometer—it's the only way to know for certain you've hit that 165°F sweet spot without cutting into the loaf and letting heat escape.
- If your loaf seems to be browning too quickly on top, tent it loosely with foil for the last 15 minutes to protect it while the inside finishes cooking.