Jan Norris: Food and Florida

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Best Turkey Meatloaf Recipe Ever!

March 4th, 2010 · 4 Comments

Henry's turkey meatloaf/photo by Jim Rassol, Sun Sentinel staff

In my You Asked for It! column today in the Sun Sentinel, I give the recipe for the best turkey meatloaf — ever. It’s from John Bellame, of Henry’s in Delray Beach. It’s the best recipe I’ve published and tested yet for the column.

True confession: I don’t like ground turkey. But combining dark and light turkey meat and grinding them together give the meatloaf the flavor depth and moisture it needs to elevate this. It’s darn good!

The turkey meatloaf recipe

I’m reprinting it here for my food readers, but you can find it and others I’ve written about – including the cannoli filling from Joseph’s Classic Market –  today on the Sentinel web site.

Henry’s Turkey Meatloaf

  • 3 tablespoons vegetable oil, divided use
  • 1 cup small dice Spanish onion
  • 1 cup diced carrots
  • 2 teaspoons minced garlic
  • 2 cups cremini mushrooms, quartered
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • ½ cup chopped flat leaf parsley
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon ketchup
  • 1 ½ cups panko bread crumbs
  • 1 egg, plus 1 egg yolk
  • 2 pounds freshly ground turkey, dark and light meats

Heat 2 tablespoons of oil in a large skillet over medium heat. Add onions, carrots and garlic; sauté until soft, but and slightly caramelized, but not overcooked. Remove vegetables from pan to a large mixing bowl. Return pan to heat and add remaining tablespoon of oil. Add mushrooms and sauté, carmelizing slightly. Put mushrooms into vegetable bowl and cool to room temperature.

Once cool enough to handle, add remaining ingredients and mix well with hands.

Form mixture into a loaf shape, about 4 inches in diameter. Wrap loaf in parchment paper and place in a 9-by-12 inch baking pan.

Bake at 350 degrees for 45 minutes, or until completely cooked throughout. (Internal temperature should reach 155 degrees F.) Cool slightly before unwrapping.

Slice and serve with turkey gravy (recipe follows) and mashed potatoes.

Makes 8 servings.

(Recipe courtesy Chef John Bellame, Henry’s restaurant in Delray Beach, FL.)

Tags: Jan - Elsewhere · Recipes: What's Cooking!

4 responses so far ↓

  • 1 Barbecue Turkey Meatloaf (published in Chile Pepper Magazine) « Cooking with Aurora // May 10, 2010 at 9:44 am

    […] 15 minutes. Baste loaf again and finish baking for 15 minutes. Let loaf rest for 5 minutes. Serve meatloaf immediately or reserve for meatloaf sandwiches. Leave a […]

  • 2 Graham // Feb 4, 2011 at 11:31 am

    We have tried this receipe and must say, it is awesome. Simpley the best turkey meatloaf we have ever had.

    Thanks for the recipe.

  • 3 Ping Gadberry // Feb 22, 2011 at 1:45 pm

    I very enjoyed reading this one.

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