A single's meatloaf: the strongest case for ground turkey.
An individual turkey meatloaf is like an edge-piece brownie: extra caramelization.The whole dish comes together in under an hour, 30 minutes of which the meatloaf is quietly baking in the oven. This leaves you time to pour yourself a glass of wine, crack open an E.M. Forster novel, or boil a handful of new potatoes to mash with heavy cream and nutmeg.
As for the meatloaf, it's filled out, as most loaves are, with a wet thing and a dry thing. The wet thing here is an umami bomb of a mixture , which later seasons the meat deeply and provides moisture. The heavy cream in particular adds fat, which lean turkey desperately needs. The dry thing in this recipe is rolled oats, which expand as they cook, offering structure to the loaf without the need for eggs. You could use bread crumbs instead if you have them, but I love the old-fashioned quality of an oat-bound meatloaf . The turkey, anyway—especially as you work in the wet thing and the dry thing with your hands and form it into a loaf—releases myosin, a meat protein that acts as its own binder.Photo by Rocky Luten. Food Stylist: Samantha Seneviratne.
Ground turkey gets a bad rap, but I relish in its clean flavor. It’s the perfect canvas for richer seasonings like cumin, which adds warmth, and celery seed, which provides an herbal pepperiness. A simple glaze of ketchup, yellow mustard, and brown sugar lends that comforting, familiar sweetness that draws me to meatloaf in the first place.
Each flavorful component works together with the base protein to make this the kind of dish you'll want to eat over and over. And should you have more ground turkey in the fridge, you can.
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