Turkey Meatloaf

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.