It is based on an Emeril recipe from one of his kids’ cookbooks. It is loaded with diced veggies and topped with ketchup, making it very tasty and a healthy alternative to traditional meatloaf.
I use white ground turkey, making it very lean, but you could use dark meat or a combination if you prefer. To make things easy, I like to throw all the vegetables in my food processor and pulse until I get the desired texture. This saves time and I have noticed that kids tend to eat the vegetables with very little notice when they are diced this finely (I don’t have the patience to dice all the vegetables super fine by hand, but if you don’t have a food processor, it can be done the old fashioned way). This Turkey Loaf is really loaded with veggies, making it super moist and flavorful.
Emeril’s “Baby Bam” seasoning is easy to make and keep on hand; we like it on everything from oven fries to chicken breasts.
- 1 1/2 pounds ground turkey
- 1/2 cup plain bread crumbs (I always make my own gf bread crumbs)
- 1 cup diced vegetables: I use a mixture of onion, celery, bell pepper, and carrots
- 2 tsp minced garlic
- 1 egg (or 3 TB vegan mayo if making it egg-free)
- 1/4 cup ketchup, divided
- 2 tsp Emeril’s Baby Bam or seasoning salt
- 1/2 tsp salt, optional
- 1/4 tsp pepper, optional
- Preheat oven to 375.
- In a large bowl, combine the turkey, vegetables, bread crumbs, garlic, egg, 1 tablespoon of the ketchup, and seasonings. Mix with a spoon or your hands until mixed thoroughly.
- Transfer the turkey mixture to a loaf pan. Spread the remaining 3 tablespoons of ketchup evenly on top.
- Bake until browned and cooked thoroughly (internal temperature should reach 165), about 45-50 minutes. Remove from oven and let rest 5 minutes before slicing and serving.