Turkey Meat Loaf
An exceptionally moist and savory poultry meatloaf combining ground turkey with wilted fresh arugula, sautéed onions, garlic, sour cream, tomato paste, RC No Added MSG Harvest Vegetable Base, and RC Turkey Base.
Yield / Servings
6 lbs. Baked Meatloaf (12–16 Servings)
Category
Meat & Poultry Entrees / Comfort Food
Ingredients
15 ComponentsArugula & Aromatic Saute
Vegetable Oil
1 oz.
Fresh Yellow Onion Diced
6 oz.
Fresh Garlic Chopped
1 oz.
Fresh Arugula Washed, drained & cut into 1-inch pieces
10 oz.
Meatloaf Grind & Binder Mixture
Ground Turkey Meat 50/50 white & dark meat blend recommended
4 lbs.
Plain Bread Crumbs
3 oz.
RC Turkey Base
Prepared broth
8 oz.
Sour Cream
6 oz.
Fresh Celery Fine diced
3 oz.
Large Eggs
3 count
Poultry Seasoning
1½ tsp.
Ground Black Pepper
1½ tsp.
Tomato Paste For binder and top glaze
12 oz.
Preparation Steps
1
Wash Arugula & Sauté Aromatics
Wash 10 oz. fresh arugula thoroughly to remove any grit, drain well, and chop into 1-inch pieces. Heat 1 oz. vegetable oil in a skillet over medium heat, add 6 oz. diced onion and 1 oz. chopped garlic, and sauté until onions turn translucent.
2
Wilt Arugula & Chill
Add the chopped arugula to the skillet and sauté for 1 to 2 minutes just until completely wilted. Transfer the sautéed vegetable mixture to a shallow pan and refrigerate until thoroughly chilled to a minimum of 40°F.
3
Prepare Broth & Mix Meatloaf
Prepare 8 oz. RC Turkey Base broth according to label directions. In a large mixing bowl, combine 4 lbs. ground turkey, chilled arugula mixture, 3 oz. bread crumbs, 1 Tbsp. RC No Added MSG Harvest Vegetable Base, prepared turkey broth, 6 oz. sour cream, 3 oz. diced celery, 3 eggs, 1½ tsp. poultry seasoning, 1½ tsp. black pepper, and 6 oz. of tomato paste. Mix gently until all components are fully incorporated.
4
Shape Loaf & Bake
Form the turkey meatloaf mixture into an even, uniform rectangular loaf on a parchment-lined sheet pan. Spread the remaining 6 oz. of tomato paste evenly over the top as a glaze. Bake in a preheated 350°F oven for 60 to 75 minutes until an internal probe thermometer reads a minimum of 165°F.
5
Rest, Slice & Serve
Remove from oven and rest for 10 to 15 minutes before carving to allow juices to settle and slices to hold shape cleanly. Slice into thick slabs and serve warm with turkey gravy or roasted garlic mashed potatoes.
Chef Notes & Moisture Retention Techniques
Meat Ratio Tip: Ground turkey breast alone can be used for lean dining, but utilizing a 50/50 mix of white and dark ground turkey meat is strongly recommended for superior moisture and texture.
Dual Base Seasoning Architecture: Blending RC Turkey Base broth with dry RC No Added MSG Harvest Vegetable Base infuses deep roasted poultry and mirepoix notes throughout the loaf without making the pan binder too wet.
Sour Cream Binder Science: Adding sour cream provides lactic acid and milk fat that coats lean turkey proteins, preventing the dry crumbly texture common in commercial poultry meatloafs.