Moist Turkey Loaf Slice (Printable Version)
Moist turkey loaf slice with savory herbs, perfect for easy, protein-rich meals and slicing.
# What You'll Need:
→ Meat
01 - 1 1/2 lb lean ground turkey
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, grated
05 - 1 celery stalk, finely chopped
→ Binders & Seasonings
06 - 1/2 cup whole wheat or regular breadcrumbs
07 - 1/4 cup milk
08 - 2 large eggs, lightly beaten
09 - 2 tbsp ketchup
10 - 1 tsp Worcestershire sauce
11 - 1 tsp dried thyme
12 - 1/2 tsp dried oregano
13 - 3/4 tsp salt
14 - 1/2 tsp ground black pepper
→ Topping
15 - 2 tbsp ketchup
16 - 1 tsp Dijon mustard
# Method:
01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, gently mix ground turkey, onion, garlic, carrot, celery, breadcrumbs, milk, eggs, ketchup, Worcestershire sauce, thyme, oregano, salt, and pepper until just combined without overmixing.
03 - Transfer mixture to the prepared pan and shape into an even loaf.
04 - Mix ketchup with Dijon mustard and spread evenly over the loaf’s surface.
05 - Bake for 55 to 60 minutes until cooked through and internal temperature reaches 165°F.
06 - Allow to rest for 10 minutes before slicing. Serve warm.
# Chef's Tips:
01 -
- It stays incredibly moist because of the milk and grated vegetables, something I learned after making drier versions for years.
- One loaf feeds six people and tastes just as good cold the next day, making it a weeknight dinner that doesn't feel like a compromise.
- The whole thing comes together in under 20 minutes of actual work, leaving you time to sit down instead of hovering over the stove.
02 -
- Don't skip the resting time after baking—I learned this the hard way by slicing into a hot loaf and watching it fall apart on the plate.
- The grated vegetables are doing more work than you think; they add moisture that keeps this loaf tender where beef versions often turn dense and heavy.
03 -
- If you don't have breadcrumbs, crushed crackers, panko, or even finely crumbled day-old bread work just as well—what matters is creating that moisture-holding structure.
- The difference between a dense loaf and a tender one often comes down to mixing: combine just until everything is visible, then stop yourself from stirring one more time.