Turkey and Italian Sausage Meatloaf
Elevate your comfort food game with this flavorful Turkey and Italian Sausage Meatloaf recipe! Combining lean ground turkey with the bold, savory kick of Italian sausage, this dish strikes the perfect balance between hearty and wholesome. Infused with aromatic garlic, diced onion, fresh parsley, and a hint of Parmesan, every bite bursts with Italian-inspired goodness. The loaf stays tender and moist thanks to a panko breadcrumb-milk blend, while a tangy-sweet tomato ketchup glaze adds an irresistible finishing touch. Ready in just 20 minutes of prep time and baked to perfection, this crowd-pleasing dinner is the ultimate easy-to-make meal for weeknights or special occasions. Serve with creamy mashed potatoes or roasted vegetables for a complete, satisfying feast!
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 1 lb Italian sausage (mild or spicy, casing removed)
- 0.5 cup Panko breadcrumbs
- 0.25 cup Milk
- 2 large Eggs
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 0.25 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Tomato ketchup
- 2 tbsp Brown sugar
- 1 tbsp Worcestershire sauce
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper or lightly grease it.
In a small bowl, mix the Panko breadcrumbs with the milk. Let it sit for 5 minutes so the breadcrumbs can absorb the liquid.
In a large mixing bowl, combine the ground turkey, Italian sausage, soaked breadcrumbs, eggs, diced onion, minced garlic, grated Parmesan, parsley, oregano, salt, and black pepper.
Use your hands or a large spoon to mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf dense.
Transfer the meat mixture to the prepared baking sheet or loaf pan. Shape it into a loaf about 9 inches long and 4 inches wide, or fit it to the shape of the pan.
In a small bowl, whisk together the tomato ketchup, brown sugar, and Worcestershire sauce to create the glaze.
Spread half of the glaze evenly over the top of the meatloaf, reserving the other half for later.
Bake the meatloaf in the preheated oven for 45 minutes. Remove it from the oven and spread the remaining glaze over the top.
Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps it hold its shape when cutting.
Slice the meatloaf and serve warm. It pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 11.0 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
