Umami Recipes
Umami Recipes

Turkey Meatloaf




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1 medium yellow onion, roughly chopped

1 garlic clove, smashed

1 slim carrot roughly chopped

1 eggplant

kosher salt, ground black pepper

1/2 cup panko breadcrumbs

1/4 cup chicken broth

1/2 tbsp tomato paste

1 tsp dijon mustard

1 tbsp Worcestershire sauce

2 tbsp chopped parsley

1 large egg

1 lb ground turkey (preferably mix of white and dark meat)


1 heaped tbsp ketchup

1 tbsp molasses

1 tbsp apple cider vinegar

1 tsp hot sauce

1 tsp Worcestershire

salt & pepper to taste


Lightly coat a 9 x 13" baking sheet or small sheet pan with nonstick spray. Very finely dice the onion, garlic, and carrot food processor, or by hand on a cutting board. Brown vegetables with salt and pepper.

Transfer to a large bowl, add breadcrumbs, broth, tomato paste, dijon, mustard, Worcestershire, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir to combine. The egg by beating it directly into the vegetable mixture. Add the turkey and combine just until the vegetable – egg mixture is dispersed throughout the meat. Pat the turkey mixture into about a 4 x 8" shape on your prepared pan.


In a small bowl, combine the glaze ingredients. Brush spoon the glaze over the meatloaf.

Bake the meatloaf for 30–35 minutes until the internal temperature is 160°F.


Added 8 oz of eggplant, browned in second step prior to mixing. Beef stock was used to deglaze the pan. Subbed gochujang for tomato paste. Could have used more salt and I would consider adding chiptoles and adobo sauce to the next batch




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