This moist and versatile meatloaf is packed with flavor. I make it with hot peppers to add a spicy layer that complements but doesn't overpower. For mild taste preferences, substitute green bell pepper for the hot peppers.


Recipe Summary

25 mins
1 hr 30 mins
1 hr 55 mins
1 meatloaf


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Mix together ground turkey, milk, eggs, jalapeno peppers, serrano peppers, carrot, onion, chives, Worcestershire sauce, olive oil, salt, rosemary, thyme, garlic powder, mustard powder, black pepper, and sage in a large bowl.

  • Place 5 slices bread in the bowl of a food processor; pulse for a few seconds at a time until bread is ground into crumbs. Add bread crumbs to turkey mixture. Rake a fork across the surface of the mixture. When the surface barely retains the fork impression, the consistency is correct. Add more bread crumbs if mixture is too moist; add more milk if mixture is too dry.

  • Form turkey mixture into a loaf shape and place in a large cast-iron skillet.

  • Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Notes:

Unsweetened cashew milk can be used in place of skim milk, if preferred.

For mild taste preferences, substitute green bell pepper for the hot peppers.

Nutrition Facts

290 calories; protein 29.7g; carbohydrates 13.3g; fat 13.3g; cholesterol 166.7mg; sodium 815.8mg. Full Nutrition