Basic Meatloaf Recipe with Ground Turkey and Turkey Sausage

This recipe began with my Grandma's standard meatloaf recipe. She was raised on a farm, raised four kids of her own, and always seemed to cook like she was feeding an army of farmhands! Gran's meatloaf was pretty simple: a pound of hamburger, 1/2 pound of pork sausage, 1 chopped yellow onion, 1 egg, along with enough saltine cracker crumbs to hold it all together--topped with a thick covering of catsup. My girls are not huge hamburger fans...and neither are our grown up cholesterol levels. As usual, I can never leave a good recipe alone--and, over the years, I developed a go-to turkey meatloaf recipe that the whole family loves!

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My Go-To Turkey Meatloaf Ingredients:

2 lbs. of Lean Ground Turkey
1/2 lb. of Regular Ground Turkey Sausage or Regular Style Pork Sausage
1 Egg (or the equivalent in an egg substitute)
1 Medium Yellow Onion, chopped
1 Large Stalk of Celery, finely chopped (optional) See Tips Below
1 Large Carrot, finely chopped (optional) See Tips Below
1 tsp Garlic Powder
1/4 tsp Ground Black Pepper
1/2 tsp. Salt
1/3 c. Plain Breadcrumbs (or Crushed Saltine Crackers)
Ketchup

Instructions for Making a Basic Meatloaf Recipe with Ground Turkey and Sausage:
 

Preheat Oven and Prepare Loaf Pan.  Preheat oven to 350 degrees. Prepare a standard loaf pan by lining with aluminum foil and spraying with cooking spray.  I prefer using a non-stick meatloaf pan for easier removal of the finished meatloaf.

Mix the Meatloaf.  In a large mixing bowl, combine the two meats and mix together completely before adding the remaining ingredients. This makes sure that nobody gets a sausage patty instead of a slice of meatloaf later! Add the remaining ingredients, except the catsup, and mix completely. You may need to add more or less breadcrumbs depending on the texture of your ground turkey. You want the meat mixture to hold it's loaf shape, but not be too dry or too moist. Place your meatloaf into the prepared pan and flatten it uniformly to make sure that it cooks evenly.

Add Ketchup.  Cover the top with ketchup and smooth with a knife to be sure the entire top of your loaf has a thin spread of ketchup.

Bake.  Bake in preheated oven for 60-75 minutes or until a meat thermometer inserted into the center of the loaf reads at least 165 and the center is no longer pink.

Serving Suggestions:

• Baked Potatoes or Mashed Potatoes
• Green Beans or Mixed Vegetables

Alternatives and Tips:

• The basic meat combination can be modified to fit any flavor style. I'll be posting some variations such as Mexican Turkey Loaf, Italian Meat Loaf, and Greek Turkey Loaf, so stay tuned!
• If you use the celery and carrots--the final meatloaf is a little more moist.  I recommend leaving carrots and celery out out unless you are using very lean ground turkey (93% lean or higher)! 
• Be sure to let the meat loaf rest for a few minutes before slicing. If you add the carrots and celery in this meatloaf it may make it a little "crumbly"--the slices may not be beautiful--but,e will help it solidify a bit!