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Jen’s Tasty Turkey Meatloaf

Jen Jacobs

Growing up, I was never a big fan of meatloaf. How can one expect a child of eight to appreciate a loaf of meat? Bleck. Well, I married a man who loves meatloaf, so guess what? I tried my hand at it (with a frozen pizza on standby) and the meatloaf turned out great! Here’s the recipe. 


This is also a fantastic way to repurpose your leftover Thanksgiving bird. All you have to do is grind up the meat in a food processor.

1.5 pounds of lean ground turkey

1  jar of tomato-basil pasta sauce

1 cup Italian breadcrumbs

1 cup Parmesan cheese, divided

1/2 cup finely chopped red onion

1/3 cup chopped flat leaf parsley

1 teaspoon garlic powder

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 teaspoon fresh cracked black pepper

2 egg whites

Cooking spray

Preheat oven to 350. Combine meat, 1/2 cup of pasta sauce, 1/2 cup of cheese and remaining ingredients (except cooking spray) in a glass bowl. Squish it together until well mixed. Shape into a loaf that’s roughly 8″ X 4″. Lightly coat a baking dish with cooking spray and transfer mixture to the baking dish. Pour 1/2 cup of pasta sauce into a bowl and using a pastry brush, brush the outside of the meatloaf with pasta sauce until well coated. Bake for an hour and ten minutes, or until internal temperature registers 170 degrees. Let meatloaf stand for 10 minutes before cutting.

I like to serve mine with fresh green beans, but this is a bit lighter than traditional meatloaf, so pasta with marinara sauce would go well with it, as would some roasted baby reds or garlic mashed potatoes.

Jen Jacobs

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