Turkey Meatloaf, Turkish Style Recipe

Name: Turkey Meatloaf, Turkish Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil; 3/4 cup panko (Japanese bread crumbs); 3/4 cup walnuts; 1/4 cup mint leaves, loosely packed; 1/4 cup flat-leaf parsley, loosely packed; 1/4 cup basil leaves, loosely packed; 4 cloves garlic, peeled; 1 ⅓ cup chopped onion; 1 medium-size green bell pepper, cored, seeded, chopped; 2 pounds ground turkey; Salt; ground black pepper to taste; Plain yogurt, for serving; Pita breads, optional; cucumber slices, optional

Servings: persons

5 tablespoons extra virgin olive oil
3/4 cup panko (Japanese bread crumbs)
3/4 cup walnuts
1/4 cup mint leaves, loosely packed
1/4 cup flat-leaf parsley, loosely packed
1/4 cup basil leaves, loosely packed
4 cloves garlic, peeled
1 ⅓ cup chopped onion
1 medium-size green bell pepper, cored, seeded, chopped
2 pounds ground turkey
Salt
ground black pepper to taste
Plain yogurt, for serving
Pita breads, optional
cucumber slices, optional

1
Heat oven to 375 degrees.
2
Heat 2 tablespoons oil in a large skillet, add 2 tablespoons panko and saute until panko is golden.
3
Remove and reserve.
4
Place walnuts, mint, parsley and basil in a food processor.
5
Pulse until all are finely chopped.
6
Remove and reserve.
7
Without washing processor, turn on and drop garlic in through feed tube and process until minced.
8
Stop, place onion and green pepper in processor and pulse until finely chopped.
9
Add remaining oil to skillet and saute garlic, onion and green pepper mixture over medium heat until soft but not brown.
10
Remove from heat and stir in walnut mixture.
11
Mix remaining panko with 1/2 cup water to soften and add.
12
Place turkey in a large bowl, add contents of skillet and mix until well blended.
13
Season with salt (at least 1 teaspoon) and pepper.
14
Pack into a 9-by-5-by-3-inch loaf pan.
15
Spread sauteed panko on top and bake 1 hour 20 minutes.
16
Serve hot or at room temperature, with yogurt on the side, or chill and serve cold, in pita with yogurt and cucumbers.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, 3/4 cup panko (Japanese bread crumbs), 3/4 cup walnuts, 1/4 cup mint leaves, loosely packed, and more.

Yes, Turkey Meatloaf, Turkish Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Meatloaf, Turkish Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions