This Turkey Meatloaf Recipe combines ground turkey breast, Italian sauage and diced roasted veggies then it’s topped with a chipotle glaze. Amazing flavor!
Meatloaf has always been one of those dishes that I want to love, try so hard to love, but just never quite do actually fall in love. It’s that platonic dependable friend that you know would be perfect as more because he’s likable, solid, a great listener. But that extra “oomph” is always missing, which is why you’ll never move past a good friendship into something more.
That is definitely me and meatloaf.
I’ve made more meatloaf recipes than I care to recall. Beef, turkey, chicken…I’ve tried them all. Most have been good, a few even great. But there’s just something always missing for me and I never return to the same meatloaf recipe twice. That is, until this turkey meatloaf recipe.
I am finally, completely and unequivocally, madly in love. And all it took was ground turkey, Italian sausage, a few roasted veggies and a spicy chipotle glaze to bring it all together.
The veggies in this turkey meatloaf recipe are there for both flavor and to add moisture. Zucchini, red bell pepper and carrot are my veggies of choice but you can use whatever your favorites are. Corn, for example, would be delicious. The Italian sausage adds so much flavor and really helps to keep the meatloaf moist as well. I like to use turkey Italian sausage but regular will work just fine.
I like to make this turkey meatloaf recipe into little bites using a mini-muffin pan. I just heap them up into a big pile in each tin, they hold together quite well. Regular muffin tins work well, too, or you can always go old school and use a large loaf pan and call it a day. It’s certainly easier, it just takes longer to bake (but that means your house will smell better, longer).
I’m sure you noticed those yummy looking smashed potatoes in the first photo? I made those to go alongside this turkey meatloaf recipe and they were super fun to eat together! Little bites are good but more little bites of something else is even better! I’ll be posting that recipe next week so be sure you don’t miss it – it’s a keeper!! Make ahead, super easy with just potatoes, oil and salt. They get really crispy on the outside and soft in the middle…heaven. The chipotle glaze from this turkey meatloaf recipe is really good drizzled over those smashed potatoes, too! A winner all the way around.
- 1 zucchini, diced
- 1/2 red bell pepper, diced
- 1 carrot, diced
- 1/2 red onion, diced
- 2 garlic cloves, minced
- a few tablespoons extra-virgin olive oil
- 3/4 cup ketchup
- 3 tablespoons adobo sauce (from a can of chipotle peppers)
- 1 pound turkey breast meat
- 1 pound turkey italian sausage, casings removed
- 2 eggs
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 450F.
- Place zucchini, bell pepper, carrot, onion and garlic on a baking sheet. Drizzle olive oil over (just enough to coat), sprinkle with kosher salt and gently toss with your hands. Spread into one layer then roast in hot oven for 7 minutes. Remove from oven and allow to cool.
- Mix together ketchup and adobo sauce in a small dish and set aside.
- Place remaining ingredients into a large bowl. Add diced vegetables. Using your hands, mix thoroughly just until combined.
- Place meat mixture into a large loaf pan or divide into muffin tins or mini-muffin tins. Brush top of meat with chipotle glaze.
- Roast meatloaf until cooked thoroughly (approximately 15 minutes for mini-muffins, 25 minutes for regular-sized muffins and 45-60 minutes for large muffin loaf).
- Remove from oven and allow to rest for 10 minutes before serving.