Equipment
Ingredients
Main
- 4 white bread
- 180 ml whole milk
- 910 g ground turkey
- 15 g unsalted butter
- 75 g celery, diced
- 100 g onion, chopped
- 1 garlic, minced
- 3 g curry powder
- 3 g cilantro, chopped
- ½ g nutmeg
- 1 egg
- 5 g salt
- 2 g black pepper
- 1 bay leaf
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 254 kcal
- Protein
- 26 g
- Carbohydrates
- 11 g
- Fat
- 12 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 387 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 108 mg
- Potassium
- 382 mg
- Calcium
- 79 mg
- Iron
- 2.0 mg
- Magnesium
- 37 mg
- Phosphorus
- 282 mg
- Zinc
- 3.0 mg
- Vitamin A
- 66 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.31 mg
- Niacin
- 8.3 mg
- Folate
- 31 mcg
- Water
- 132 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the bread slices and milk in a mixing bowl. Mash with your hands until the bread is completely soaked and broken down.
Add the ground turkey to the bread and milk mixture.
Melt the butter in a small pan over medium heat.
Add the celery, onion, and garlic to the pan. Sauté until the vegetables are tender but still retain a slight bite.
Allow the sautéed vegetables to cool for a few minutes, then add them to the turkey mixture.
Add the curry powder, cilantro, nutmeg, egg, salt, and pepper to the bowl. Mix thoroughly until the ingredients are evenly distributed.
Preheat the oven to 200°C (400°F).
Transfer the mixture into a 6-cup loaf pan. Press the meat down firmly with a spoon to ensure it is tightly packed.
Place the bay leaf on top of the loaf and cover the pan loosely with aluminum foil.
Place the loaf pan inside a larger roasting pan. Fill the roasting pan with water until it reaches halfway up the sides of the loaf pan.
Bake in the preheated oven for 1 hour. Ensure the internal temperature reaches 74°C (165°F).
Remove the loaf from the oven and the water bath. Let it rest for 15 minutes before slicing.
Chef's Notes
- For a richer flavor, consider using a mix of ground turkey dark and white meat. The fat content in the dark meat adds moisture and flavor.
- Don't overmix the meatloaf mixture. Overworking the ground turkey can lead to a tough, dense loaf.
- The water bath (bain-marie) is crucial for a moist loaf. Ensure the water level is consistent throughout the baking process; check it halfway through and add more hot water if needed.
- Allowing the loaf to rest for at least 15 minutes after baking is essential. This allows the juices to redistribute, resulting in a more tender and flavorful slice.
- Taste and adjust seasoning before forming the loaf. Mix a small spoonful of the raw mixture in a skillet and cook it to check the salt and spice levels.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Slice before freezing for easier reheating.
Reheating: Reheat slices in a pan or microwave until the internal temperature reaches 74°C (165°F).
Troubleshooting
Loaf is dry and crumbly
Cause: Internal temperature exceeded 74°C (165°F) or the bread-milk paste was not well incorporated.
Fix: Serve with a gravy or poultry jus to add moisture.
Prevention: Use a meat thermometer to monitor temperature and ensure bread is fully saturated before mixing.
Cultural Context
Turkey loaf is a classic American comfort food, often seen as a more economical and healthier alternative to traditional meatloaf. It gained popularity in the mid-20th century as ground turkey became more readily available and is a common dish for family dinners and potlucks.
