Melanie Barnard's Truck-Stop Turkey Loaf


1-1/2 pounds ground turkey
1 onion, finely chopped
1 cup uncooked quick oats
1/2 cup chopped flat-leaf parsley
1/3 cup milk
1/2 cup bottled chili sauce, divided
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg


Preheat oven to 350 degrees F. In a large mixing bowl, use your hands to gently but thoroughly combine the turkey, onion, oats, parsley, milk, ¼ cup of the chili sauce, thyme, salt, pepper, and egg. In a 13x9-inch baking pan, shape the mixture into a 9x5-inch loaf, or pat it into a 9x5-inch loaf pan, smoothing the top. Spread the remaining ¼ cup chili sauce over the top. Bake until the loaf is firm, the top is browned, and a meat thermometer inserted into the center of the loaf registers 160 degrees F, about 1-¼ hours. Let the meat loaf stand in the pan for 10 minutes before slicing.


6 to 8 servings

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