Turkey Meatloaf With Parmesan and Red Wine
Updated March 4, 2025
- Total Time
- 1½ hours
- Prep Time
- 15 minutes
- Cook Time
- 65 to 75 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil, for greasing
- ⅔cup dry red wine
- ½cup crushed tomatoes (or tomato purée or tomato sauce)
- 1tablespoon soy sauce
- 1teaspoon finely grated orange zest
- Pinch of crushed red-pepper flakes
- 3garlic cloves, finely grated or minced
- 2pounds ground turkey
- 1¼cups panko bread crumbs
- ¾cup grated Parmesan
- 1½teaspoons fine sea salt, plus more as needed
- 1large egg
- ½cup chopped fresh herbs, such as parsley, basil or cilantro
Nutritional analysis per serving (8 servings)
312 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 30 grams protein; 436 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan and place it on a rimmed baking sheet.
- Step 2
In a medium bowl, whisk together wine, crushed tomatoes, soy sauce, orange zest, red pepper and 1 minced or grated garlic clove.
- Step 3
In a large bowl, combine the ground turkey, 1 cup panko, cheese, salt, egg, remaining garlic and chopped herbs. Use your fingers to gently combine.
- Step 4
Pack half of the meat mixture in the bottom of the prepared loaf pan. Pour in three-quarters of the wine mixture, reserving about a quarter for the top layer. Cover with the remaining meat mixture. Drizzle with reserved red wine mixture (it may come to the top of the pan, depending on your pan; the baking sheet is there to catch any overflow). Sprinkle the remaining panko on top and season lightly with a little more salt.
- Step 5
Bake the meatloaf until the panko on top is golden brown and the internal temperature reaches 155 degrees, 65 to 75 minutes.
- Step 6
Let cool for a few minutes, then unmold by lifting the meatloaf out of the pan with a spatula (it will have shrunk, so it should be easy to lift out). Slice and serve right away, with some of the juices from the pan if you like. Or if using for sandwiches, refrigerate overnight and unmold. Slice when it’s cold.
Private Notes
Comments
Line a sheet pan with parchment paper. Put the meatloaf mixture in the 9x5 pan, then place the pan upside down on the parchment paper. After about 30 minutes, the meatloaf will have set up. Remove the sheet pan, remove the loaf pan, and then return the meatloaf to the oven to finish baking. Your loaf will not be greasy in the slightest, and will be formed perfectly for slicing later.
@Matt Nousak - your suggestion sounds great in concept, but I am genuinely confused on one point: if, after 30 minutes, you’ve removed both the sheet and loaf pans, what is used to hold the meatloaf when it’s returned to the oven?
This could be a Thanksgiving dinner in a meatloaf pan! Especially friendly for solo seniors who love the tastes, aromas, and leftovers. I've never used ground turkey, but now I'm going to give it a try. Maybe substitute store-bought stuffing mix for the bread crumbs. This recipe opened up a world of possibilities!
I made this but it was dry and tasteless. Will try another recipe. Don’t recommend this one.
Followed all measurements and instructions carefully but this came out way too moist for me—kind of like a wet, meaty stuffing. I could taste the orange zest, which was nice, but couldn’t taste the wine. Kind of a bland loaf. I did use ground turkey with a higher fat content than usual which I’m sure contributed to the moisture. Maybe I’m just a person who prefers dry meatloaf.
Amused by the discussion around Matt's suggestion about pans, even though I did not try it and was happy with the results of following the recipe as written except for using half ground turkey and half ground beef and using tomato paste for the tomatoes/sauce, I'm weighing in with an additional concern, about the wine-mixture topping, i.e., what happens to it when inverting the loaf pan onto the parchment paper . . . ? My meatloaf was done in an hour, and was moist and delicious.