Turkey meatloaf from The Barefoot Contessa Cookbook (page 138) by Ina Garten

  • onions
  • thyme
  • tomato paste
  • ground turkey
  • Worcestershire sauce
  • breadcrumbs
  • eggs
  • tomato ketchup
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ginger2212 on October 18, 2022

    I love this meatloaf and it has such classic, home-y flavors. I make with the parmesan smashed potatoes and a bright green salad to lighten everything up. I 1/2 the recipe because it is way too much. I find that 1/2 the recipe for 45 minutes is perfect.

  • snoozermoose on December 05, 2021

    We found this on the dry side, and I pulled it before the suggested cooking time as well once I realized it was at temp. We didn't find the flavor to be anything special. Even halved, this made a ton of meatloaf.

  • mamacrumbcake on April 16, 2020

    This is a perfectly fine turkey meatloaf, moist, well-seasoned, other than that, not very special or memorable. A quarter of the recipe was enough for a family of 4.

  • anya_sf on January 09, 2020

    This recipe makes a ton. I made 2/3 recipe, which was enough for 4 adults, 3 kids, plus leftovers. It was tasty. The kids really liked it. I liked it better hot than cold.

  • wcassity on July 26, 2015

    Nice flavor, but turkey breast just doesn't make sense for meatloaf. Even juicy and out of the oven, the texture was off, and the leftovers were inedible.

  • we10mom on May 01, 2013

    I love this meatloaf! Especially wonderful cold for sandwiches. In place of ketchup, I use tomato jam.

  • mirage on January 16, 2010

    Susan and Nancy each said "yuck"

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