Jill'S Meat Loaf
A hearty meatloaf combining turkey and pork sausage, enriched with tomato sauce, vegetables, and smoky flavors. Perfect for family dinners and versatile leftovers.
Ingredients
- 0.5 lb ground turkey
- 0.5 lb no sage mild pork sausage ⓘ
- 1 can tomato sauce ⓘ
- 2 raw eggs
- 1 cup seasoned bread crumbs
- 1 clove minced garlic or 1 Tbsp garlic salt ⓘ
- parsley (optional) ⓘ
- 1 Tbsp liquid smoke ⓘ
- 1 small can mushroom stems and pieces ⓘ
- 1 small (8 oz) can peas or peas and carrots ⓘ
- ketchup ⓘ
- fresh carrots, cut lengthwise ⓘ
- fresh yellow squash, cut lengthwise ⓘ
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine ground turkey, pork sausage, tomato sauce, eggs, seasoned bread crumbs, minced garlic or garlic salt, liquid smoke, and mushroom stems and pieces.
- Mix until all ingredients are well incorporated.
- Optional: Stir in leftover pasta if available.
- Shape the mixture into a loaf and place it into a greased baking pan.
- Spread ketchup over the top of the loaf if desired.
- Bake in the preheated oven for about 60 minutes, or until cooked through.
- During the last few minutes, arrange fresh carrots, yellow squash, and peas around the loaf for roasting.
- Remove from the oven, let rest for a few minutes, then serve with roasted vegetables.
Tips & Substitutions
For added moisture, consider mixing in some finely chopped onions or bell peppers. If you prefer a spicier meatloaf, substitute the mild pork sausage with spicy Italian sausage. You can also use leftover cooked rice or quinoa instead of bread crumbs for a gluten-free option. If you don't have tomato sauce, ketchup works as a substitute. To save time, prepare the meatloaf mixture the night before and refrigerate.
Serving Suggestions
Serve the meatloaf with a side of mashed potatoes or a fresh garden salad for a complete meal. Roasting the fresh carrots and yellow squash alongside enhances the dish's flavor and presentation. For a comforting finish, pair with a slice of Banana Split Cake for dessert. This recipe also pairs beautifully with Turkey Vegetable Medley for a nutritious side.
Storage & Reheating
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meatloaf and place it in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat on medium power until warmed through, about 2-3 minutes. Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Jill'S Meat Loaf contains roughly 126 calories, with 7g protein, 24g carbohydrates, and 2g fat. It is an excellent source of vitamin A (77% of the Daily Value), iron (54% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of protein. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture and shape it into a loaf a day in advance. Cover it tightly with plastic wrap and refrigerate. When you're ready to cook, simply remove it from the fridge and bake as directed, adding a few extra minutes to the cooking time if it's cold.
What can I substitute for ground turkey?
If you don't have ground turkey, you can use ground beef, chicken, or even a plant-based meat alternative for a vegetarian version. Just keep in mind that different meats may alter the flavor and texture slightly, but they will still work well in this recipe.
How do I know when the meatloaf is cooked through?
The best way to check if the meatloaf is done is to use a meat thermometer. It should read 160°F (70°C) in the center. If you don't have a thermometer, you can cut into the center to check that there is no pink meat and the juices run clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).