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Easy One-Pot Turkey Meatloaf with Vegetables

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This easy one-pot turkey meatloaf with vegetables is a comforting, weeknight-friendly dinner that requires minimal cleanup. Ground turkey stays incredibly juicy thanks to a panade and sautéed vegetables, all cooked in a single Dutch oven.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup breadcrumbs (or quick-cooking oats)
  • 1/4 cup milk (any kind)
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds ground turkey (93/7)
  • For the optional glaze: 2 tablespoons ketchup, 1 tablespoon brown sugar, 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Dice the onion, carrots, and celery very fine (about the size of a pea).
  3. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until soft and the onion is translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Remove the vegetables from the pot and set aside to cool slightly (about 5 minutes).
  5. In a small bowl, combine the breadcrumbs (or oats) with the milk. Let sit for 2 to 3 minutes until the breadcrumbs have absorbed the liquid and formed a paste (panade).
  6. In a large mixing bowl, combine the ground turkey, cooled vegetables, panade, beaten egg, Worcestershire sauce, tomato paste, thyme, oregano, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  7. Transfer the mixture back into the same Dutch oven. Shape it into a loaf about 8 inches long and 4 inches wide, without pressing too firmly.
  8. If using the optional glaze, mix the ketchup, brown sugar, and Worcestershire sauce in a small bowl. Brush it evenly over the top of the meatloaf.
  9. Cover the Dutch oven with its lid and bake for 30 minutes. Then remove the lid and bake for another 10 to 15 minutes, until the internal temperature reaches 165°F (74°C) on a meat thermometer.
  10. Let the meatloaf rest for 10 minutes before slicing. Serve directly from the pot.

Notes

Do not skip sautéing the vegetables; it removes excess moisture and deepens flavor. Use a meat thermometer to avoid overcooking. Grate the onion instead of dicing for extra moisture. Let the panade rest before mixing. Shape the loaf loosely for a tender texture. Cover for the first half of baking to keep moist, then uncover to brown.

Nutrition

Keywords: turkey meatloaf, one-pot meatloaf, easy meatloaf, healthy meatloaf, turkey meatloaf with vegetables, Dutch oven meatloaf

Find it online: https://bakebeam.com/easy-one-pot-turkey-meatloaf-with-vegetables/