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A big-flavor twist on a classic.

I know, I know, it's a meatloaf. And most meatloaves are not sexy; I'll give you that. But I will promise both delicious taste and--look at it...I mean, it's not exactly a boring brown lump. It's pretty. Yet, it's ground meat cooked in a giant loaf, so the peasant feel is still there. (Which doesn't bother me one bit.) And I don't think the hominess of meatloaf is a turn-off unless you are not adding enough flavor to it or doing something mean, like over-cooking it. So here we are.

This meatloaf has a definite Italian vibe, so if you prefer to top it with marinara rather than my ketchup and brown sugar glaze, I won't stop you. At that point, though, you'll need pasta instead of mashed potatoes. Just saying.

Notes: Ground turkey is 93% lean.


Ingredients: 1 lb. ground turkey, one beaten egg, 1 cup drained sun-dried tomatoes, 1/2 cup chopped spinach, 1 tsp. ground oregano, 1 tsp. garlic powder, 1 tsp. sea salt, 1/2 tsp. pepper, 1/2 cup grated Parmesan cheese, 1/2 cup chopped mushrooms, 2 tbsp. milk, 1/2 cup seasoned breadcrumbs, fresh parsley, and three pieces of bread (for placing the loaf on during baking). For the glaze, 1/4 cup ketchup, 2 tbsp. brown sugar.

Serves 4-6.

1. Preheat the oven to 375* and line a baking sheet with foil or parchment paper.

2. Place turkey, egg, sea salt, pepper, oregano, and garlic powder in a large bowl. Mix to combine well. Add chopped spinach, Parmesan, sun-dried tomatoes, mushrooms, and breadcrumbs. Mix again, using your hands, adding milk by the tablespoon, if needed. The mixture should be wet-ish, but only enough to stick together.

3. Line up three pieces of bread vertically on the baking sheet. Form the ground meat mixture into a loaf and center it on the bread. (It should not be wider than the slices of bread.)

4. Bake for 25 minutes, then brush over the glaze. Bake for another 25-30 minutes, until cooked through or center temperature reaches 160*F. Rain over fresh parsley before serving.

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