Recipe of the Month Turkey Meatloaf
Jackie’s Turkey Meatloaf
Jackie P, Master Gardener Extraordinaire, Riverside
2 slices fresh or stale bread of choice
½ c milk
1 med onion, chopped
1 small bunch parsley or substitute 1 pkg chopped spinach, thawed and well-drained
2 large eggs, slightly beaten
1-2 t mild Hungarian paprika
½ t black pepper
Soak 2 pieces of bread in milk for 5-10 minutes. Chop onion and parsley. Combine ground turkey, bread, drained and torn into pieces, onion, parsley or spinach, eggs, Hungarian paprika, and black pepper. Mix well by hand (or use a KitchenAid mixer) until mixture is well blended. Shape into a rounded 12”x4” loaf that is about 3” high on a parchment paper covered rimmed baking sheet. Smooth top and bake at 350° F for 20-30 minutes and then increase temperature to 450° F and bake another 10 minutes until juices run clear and internal temperature is 165ºF. Baking time varies on how thick the meatloaf is.
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