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Cookbook author and co-host of Food Network's "The Kitchen" Katie Lee Biegel shares her fool-proof recipe for turkey meatloaf.
"We are big fans of meatloaf in our household. I used to call meatloaf 'manloaf,' because if you make it for a man, he will fall in love with you, but now I just call it 'loveloaf,' because anyone you make it for will feel the love. I actually enjoy making meatloaf when we have people for dinner, because it is so unexpected and universally enjoyed. I always serve it with mashed potatoes and green beans. And can anybody tell me anything that is better than leftover meatloaf the next day on white bread with mayo? Nope, because nothing is better." –Katie Lee Biegel
Adapted from It's Not Complicated by Katie Lee Biegel. Copyright © 2021 by Katie Lee Biegel. Used with permission by Abrams. All rights reserved.
Preheat the oven to 350°F. Line a baking sheet with parchment paper, then spray lightly with nonstick cooking spray.
Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring often, until translucent, 7 to 8 minutes. Add the bay leaf, garlic, bell pepper, parsley, and thyme. Cook, stirring often, until tender, about 5 minutes. Remove from the heat and let the mixture cool. Remove and discard the bay leaf.
In a large bowl, combine the turkey, eggs, breadcrumbs, Worcestershire sauce, cooled vegetables, salt, black pepper, and ½ cup ketchup. Use your hands to mix until just combined; take care not to overmix, as this will result in a tough meatloaf. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meatloaf in the remaining ½ cup ketchup. Bake until the meatloaf is firm and cooked through, 1 to 1½ hours. Let stand for 5 minutes before slicing and serving.