Tom’s Turkey Meatloaf - Carolina Country

Tom’s Turkey Meatloaf

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Tom’s Turkey Meatloaf

Our neighbor Tom uses whatever veggies live in his refrigerator crisper for this recipe, but we made it with sweet potato, spinach, onions and green bell peppers. Just end up with 2 cups of vegetables overall, and be sure they’re finely chopped or shredded.


  • 2 tablespoons butter 

  • ½ large onion, finely chopped

  • ¼ cup celery or green bell pepper, finely chopped

  • 1 clove garlic, finely chopped

  • 1½ cups additional vegetables such as: peeled and shredded sweet potatoes, shredded carrots, chopped mushrooms, chopped fresh spinach (not frozen), chopped fresh arugula

  • 2 pounds 85-percent lean ground turkey*

  • 1 teaspoon thyme

  • ½ cup panko breadcrumbs

  • 3 tablespoons oatmeal

  • 2 teaspoons cornstarch

  • 1 egg

  • 2 teaspoons Worcestershire sauce

*No leaner, or the meatloaf will be dry.


  • ½ cup Memphis-style barbecue sauce

  • 1 heaping tablespoon Dijon mustard



  1. Preheat the oven to 350 degrees. Cover a rimmed sheet pan and baking rack with foil, and put the rack in the sheet pan.

  2. Place a large sauté pan over medium heat and add the butter. Sauté the onion, celery or green pepper and garlic until the vegetables are soft and have released their liquid. Pour everything in the pan, including liquid, into a heatproof 2-cup measuring cup. Add your choice of additional vegetables until you get 2 cups total.

  3. Put the ground turkey in a large bowl and add the vegetables, thyme, panko, oatmeal, cornstarch, egg and Worcestershire sauce. Use two spoons to stir until combined; don’t overmix or mash.

  4. Put the meatloaf mixture in the center of the foil-covered rack and gently press it into an even 2-inches thick. In a small bowl, mix the glaze ingredients and spread half of it over the meatloaf. Bake for 30 minutes, then spread the remaining glaze on the meatloaf. Bake for 30 to 40 more minutes, or until the meatloaf registers 165 degrees in the center with an instant-read thermometer.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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