Turkey Meatloaf, Turkish Style
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons extra virgin olive oil
- ¾cup panko (Japanese bread crumbs)
- ¾cup walnuts
- ¼cup mint leaves, loosely packed
- ¼cup flat-leaf parsley, loosely packed
- ¼cup basil leaves, loosely packed
- 4cloves garlic, peeled
- 1⅓cup chopped onion
- 1medium-size green bell pepper, cored, seeded, chopped
- 2pounds ground turkey
- Salt
- ground black pepper to taste
- Plain yogurt, for serving
- Pita breads, optional
- cucumber slices, optional
Nutritional analysis per serving (8 servings)
360 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 26 grams protein; 457 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Heat 2 tablespoons oil in a large skillet, add 2 tablespoons panko and sauté until panko is golden. Remove and reserve.
- Step 2
Place walnuts, mint, parsley and basil in a food processor. Pulse until all are finely chopped. Remove and reserve. Without washing processor, turn on and drop garlic in through feed tube and process until minced. Stop, place onion and green pepper in processor and pulse until finely chopped.
- Step 3
Add remaining oil to skillet and sauté garlic, onion and green pepper mixture over medium heat until soft but not brown. Remove from heat and stir in walnut mixture. Mix remaining panko with ½ cup water to soften and add. Place turkey in a large bowl, add contents of skillet and mix until well blended. Season with salt (at least 1 teaspoon) and pepper. Pack into a 9-by-5-by-3-inch loaf pan. Spread sautéed panko on top and bake 1 hour 20 minutes.
- Step 4
Serve hot or at room temperature, with yogurt on the side, or chill and serve cold, in pita with yogurt and cucumbers.
Private Notes
Comments
I have made this a couple of times and really like it--my husband loves it. It's great leftover cold so is perfect for lunches during the week. I added a little Aleppo pepper to the mix and sprinkled sumac on the top.
I’ve made this a number of times. Usually “to code”. Today I made some changes. I used olive oil spray to lightly coat and brown the bread crumb topping, saving 2 T of oil. I also reduced the oil to 2T to sauté the onions. I added 3/4 cup mushroom base, from this site. The end result was delicious. The crumbs were crisp not oily. The meatloaf was ultra moist, with much less fat. Love the yogurt topping.
Try using olive oil cooking spray to sauté panko. One user said this was much less oily
This was terrible. Not even mildly flavorful. Don’t bother.
Can anyone comment about what percentage fat the ground turkey is? This will make a huge difference is there is no added liquid in this recipe.