• 2 Pounds ground turkey
  • 1 tablespoon butter
  • 1 carrot, diced
  • 1/2 medium onion, diced
  • 8 oz button mushrooms, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • salt and pepper to taste
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup seasoned breadcrumbs or panko crumbs
  • 2 large eggs
  • 1/3 cup ketchup
  • 3 dashes of favorite hot sauce (optional)
  • 3/4 cup shredded cheese (I used a mix of cheddar and Parmesan)


In a medium skillet, melt the butter.

Add the onion, mushrooms and carrots and cook for about 5 minutes over medium heat.

Add the garlic, thyme and sage and let cook 1 minute or until it becomes aromatic.

Remove from the heat and let the vegetables cool.

In a large bowl, add the ground turkey, cooled vegetables and all other ingredients.  Mix with your hands until just incorporated.  It is a good idea to let this mixture sit for a few hours and even better if it sits overnight.  It will still be tasty if you bake it right away, but it is out of this world when it has a chance to develop some flavor.

Preheat the oven to 350 degrees.

Grease a large loaf pan.  I used a bundt pan because I wanted to try something different, but that’s up to you.  I just used the pan to shape the loaf, so I made sure it was very well greased with non-stick spray.  Evenly distribute the mixture into the pan and then invert it on a baking sheet covered lined with aluminum foil that has been sprayed with non-stick spray.


With a brush or a spoon, spread 2/3rds of the meatloaf sauce (recipe below) over the top of the loaf coating the entire surface evenly.


Bake uncovered for 50-60 minutes.  Let cool 10 minutes before serving.  Serve the leftover sauce on the side or use as a topping for meatloaf sandwiches!


Meatloaf Sauce:

1 cup ketchup

1/3 cup dark brown sugar

1/4 cup Worcestershire sauce

10 dashes (more or less to preference) of favorite hot sauce


Whisk ingredients together.  Store in an airtight container in the fridge for up to two weeks.


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