Moist Turkey Loaf Slice (Printable)
Moist turkey loaf slice featuring lean turkey, veggies, and savory seasonings for simple meals.
# What You'll Need:
→ Meat
01 - 1.5 lbs lean ground turkey
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, grated
05 - 1 stalk celery, finely chopped
→ Binders & Seasonings
06 - 0.5 cup whole wheat or regular breadcrumbs
07 - 0.25 cup milk
08 - 2 large eggs, lightly beaten
09 - 2 tbsp ketchup
10 - 1 tsp Worcestershire sauce
11 - 1 tsp dried thyme
12 - 0.5 tsp dried oregano
13 - 0.75 tsp salt
14 - 0.5 tsp ground black pepper
→ Topping
15 - 2 tbsp ketchup
16 - 1 tsp Dijon mustard
# How-To Steps:
01 - Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease it lightly.
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.
03 - Transfer the mixture to the prepared pan and shape into an even loaf.
04 - Blend ketchup and Dijon mustard in a small bowl, then spread evenly atop the loaf.
05 - Bake for 55 to 60 minutes until cooked through and internal temperature reaches 165°F.
06 - Allow the loaf to rest for 10 minutes before slicing. Serve warm.
# Expert Tips:
01 -
- It stays impossibly moist—the milk and eggs keep each slice tender, not crumbly like some turkey dishes.
- One pan means minimal cleanup on nights when you need a win.
- Leftovers transform into the best sandwiches, or crumble them cold into salads.
02 -
- Never skip the resting step; it's the difference between slices that hold together and ones that crumble apart.
- A meat thermometer is non-negotiable with turkey—it's lean enough that even 5 minutes of overcooking can dry it out.
03 -
- Room-temperature ingredients mix more evenly and gently than cold ones straight from the fridge.
- If your loaf seems to be browning too fast on top, tent it loosely with foil for the last 15 minutes of baking.