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Turkey Meatloaf


Meatloaf the whole family likes. If you don't have herbs de provence, you can substitute a mix of rosemary, thyme, parsley and oregano.


1 pound Ground Turkey
⅓ Cup Panko Breadcrumbs
1 Small Yellow Onion, diced into small pieces
1/2 Clove Garlic, minced
2 Teaspoons Herbs de Provence
⅓ Cup Ketchup
1 egg
1 Stalk Celery, diced into small pieces (optional)

  1. Preheat oven to 425 degrees farenheight
  2. In a large bowl, combine the ground turkey, breadcrumbs, celery (optional), egg, Herbs de Provence, 1 tablespoon of olive oil, onion, and garlic. Add HALF the ketchup season with salt and pepper.
  3. On a lightly greased loaf pan, form the mixture into a loaf. Roast for 28 to 32 minutes, or until cooked through and a meat thermometer reads an internal temperature of 165°F.
  4. Just before the meatloaf is cooked through, cover the loaf with the remaining ketchup. Roast for an additional 2 to 4 minutes, or until the ketchup is set. Remove from the oven and let stand for at least 5 minutes before slicing.

Alternative speed: 

Bake in a 350 degree oven for 50-55 minutes. As long as internal temperature reaches 165 (you can remove it when thermometer reads 160 and let sit for 5 minutes after removing to finish cooking), all is good. 



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