Basic Meatloaf Recipe

Ingredients

• 907 g (2 lb)minced turkey
• 2eggs, beaten
• 60–75 g (1–1¼ cups; about 2 slices)fresh breadcrumbs
• 15 g (¼ cup)dried onion flakes
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)dried oregano
• 2.5 ml (½ tsp)ground cumin
• 1.25 ml (¼ tsp)paprika

Instructions

1. 1

   Heat the oven

   For the oven method, heat the oven to 190°C (375°F). Grease a 23 x 33 cm (9 x 13-inch) baking pan with non-stick cooking spray.

2. 2

   Mix the loaf

   Put the turkey, beaten eggs, breadcrumbs, onion flakes, oregano, cumin and paprika in a large bowl. Mix until everything is evenly combined.

3. 3

   Shape and bake

   Shape the mixture into a loaf about 20 x 13 cm (8 x 5 inches) in the centre of the prepared pan. Bake for about 45 minutes, or until the centre reaches 74°C (165°F). Transfer to a chopping board, slice and serve.

4. 4

   Prepare the foil

   For the slow cooker method, fold a piece of foil to make a 30 x 23 cm (12 x 9-inch) sheet. Coat it with non-stick cooking spray.

5. 5

   Shape and lower

   Mix the meatloaf ingredients as directed above, then shape the mixture into an 20 x 13 cm (8 x 5-inch) loaf on the foil. Use the foil as a sling to lower the loaf into the slow cooker.

6. 6

   Slow cook

   Cook on low for 3 hours, or until the centre reaches 74°C (165°F). Use the foil sling to lift the meatloaf onto a chopping board, then slice and serve.

What is turkey meatloaf?

Meatloaf is a familiar American home-cooked dish: seasoned minced meat is shaped into a loaf and baked before being sliced. This version uses turkey and a short list of pantry seasonings for a simple, adaptable take.

Breadcrumbs and egg help hold the mixture together, while the oven and slow-cooker methods offer two ways to cook it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 31g protein, 14g carbs, 4g fat.

The turkey provides most of the protein, while the breadcrumbs supply most of the carbohydrates. The eggs contribute some fat and protein, and the recipe's stated nutrition is 216 kcal per serving. Serve a slice with vegetables and a suitable side such as potatoes to round out the meal.

The ingredients that hold it together

Turkey: Minced turkey is the main ingredient, so mix it with the other ingredients just until combined rather than working it for a long time.

Breadcrumbs and egg: Fresh breadcrumbs absorb moisture, and beaten egg helps bind the loaf. The recipe gives a range for the crumbs; start with the smaller amount and use the amount needed to bring the mixture together.

Mix and shape gently

Even mixing: Spread the seasonings through the turkey and crumbs so each slice is flavoured. Stop once the ingredients are combined to avoid packing the mixture too firmly.

Loaf shape: Form the mixture into an even 20 x 13 cm loaf. Keeping it a consistent thickness helps it cook through evenly.

Check the centre

Temperature: The recipe calls for a centre temperature of 74°C (165°F). Check the thickest part with a food thermometer, whether you use the oven or slow cooker.

Resting and slicing: Transfer the cooked loaf to a chopping board before cutting. This gives you a stable surface for slicing and serving.

Choose your cooking method

Oven: Bake in a greased 23 x 33 cm pan at 190°C for about 45 minutes, checking the internal temperature for doneness.

Slow cooker: The foil sheet acts as a sling for lowering the loaf in and lifting it out. Cook on low for 3 hours, checking that the centre reaches the same temperature.

What to serve alongside

Serve slices with potatoes or another starchy side, and add vegetables such as green beans, carrots or a leafy salad for a more rounded plate.

The loaf has a mild seasoning, so a sauce or gravy can be served alongside if you like, without changing the basic recipe.

Recipe notes & tips

• Use the lower end of the breadcrumb range first, then add more if needed to bring the mixture together.
• Mix the ingredients only until evenly combined to keep the loaf from becoming dense.
• Shape the loaf to an even thickness so it cooks at a similar rate throughout.
• Use a food thermometer to check the centre rather than relying on the outside colour.
• Use the foil sling to move the slow-cooked loaf without trying to lift it directly.

Variations

• Change the herbs: Swap the oregano for another dried herb you enjoy.
• Adjust the spice: Increase or decrease the cumin or paprika to suit your taste.
• Add a side sauce: Serve slices with gravy or another sauce at the table.
• Try the slow cooker: Use the foil sling and cook on low for 3 hours, checking the centre temperature.

Common mistakes to avoid

• Overmixing: The loaf can become compact; mix only until the ingredients are combined.
• Skipping the temperature check: The cooking time is approximate; check that the centre reaches 74°C (165°F).
• Uneven shaping: A very thick section may cook more slowly; form an even 20 x 13 cm loaf.
• Lifting without support: The slow-cooked loaf may be delicate; use the foil sling to transfer it.
• Cutting in the pan: Transfer the loaf to a chopping board first for easier slicing.

How to store

Refrigerate leftovers in a covered container within 2 hours of cooking and use within 3–4 days. Reheat slices until steaming hot throughout; the slow-cooker foil sling is for lifting the loaf, not for storing it.

Frequently asked questions