Ground Turkey Meatloaf Recipe - A Well-Seasoned Kitchen (2024)

FAQs

What is the secret to a firm meatloaf? ›

To help your meatloaf stay together add things such as eggs, bread, crushed croutons, oatmeal, crackers, and breadcrumbs, these are all key ingredients that help meat stick together.

Why Does My Turkey Meatloaf Fall Apart? You may find your meatloaf is crumbly or falling apart if you used too many breadcrumbs or not enough eggs.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Ground turkey meat loaf can turn out mushy if it contains too much liquid. The liquid ingredients keep the meat loaf moist, but overdoing it can make the texture way too soft. If you made any liquid additions, compensate by adding extra oats or bread crumbs.

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Adding more to your mixture is always easier than taking some out. Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf.

The most traditional meatloaf binder is probably torn up bread soaked in milk, but you can also use bread crumbs, Panko, dehydrated potato (instant mashed potatoes), or just about any other grain.

It is ready when the internal temperature reaches 170°F. If you do not have an internal thermometer, remove it from the oven when the inside is no longer pink and feels firm. Before serving, let your turkey meatloaf rest for 10 to 15 minutes so the juices redistribute and settle back into the meat.

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

Is it OK if my meatloaf is a little pink? ›

You can determine whether or not it's fully cooked by sticking an internal thermometer into the center of the loaf. If the meatloaf is over 160°F, or 165°F if you used chicken or turkey, it's fully cooked and safe to consume even if it's still pink inside.

For an average meat loaf, use 1/2 to 3/4 cup fresh, soft bread crumbs to every pound of meat. When using fine, dry crumbs, use half as much. Other Ingredients: Eggs bind the mixture, add flavor and increase browning, but too much egg will make a meat loaf tough and rubbery.

Before you start cooking, be sure to season the ground turkey well with salt and pepper. Also consider including dried herbs and spices for additional flavor. If you're cooking meatballs or meatloaf, pinch off some of the seasoned mixture and cook it in a skillet to taste. Adjust seasoning accordingly.

Adding some fat in the form of healthy oil would work, as would adding a flavorful liquid such as chicken stock or vegetable stock. You can also add finely chopped vegetables which retain moisture, such as mushrooms, zucchini or eggplant.

Chemical changes during cooking.

Scientists have found that pinkness occurs when gases in the atmosphere of a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give poultry a pink tinge. They are the same substances that give red color to smoked hams and other cured meats.

Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf. So, just as you would reduce the amount of liquid you use, reduce the amount of filler you use.

With clean hands, use your fingers to thoroughly but gently mix the ground meat into the egg-bread crumb mixture until just combined. Be careful not to overmix. Overmixing can make the meat loaf dense and tough.

Bread or Cracker Crumbs: If you used too many bread or cracker crumbs in your meatloaf mixture, it can make it excessively moist and mushy. Adjust the amount of breadcrumbs to ensure the mixture holds its shape without being too wet.