Turkey Meatloaf With Herbs & Cheeses

“Turkey Meatloaf’ isn’t exactly an inspirational title, I know. It conjures up something bland and dry, something healthy, but without joy. This is not that turkey meatloaf. This is a turkey meatloaf laced with dried and fresh herbs, two kinds of cheeses, chopped sundried tomatoes, and a good helping of vegetables! It is juicy, intensely flavorful, and comforting, as well as being a great protein to put on your plate as part of a meal.

Turkey Meatloaf  With Herbs & Cheeses

This recipe is adapted from The Flying Biscuit Cafe, one of my favorite childhood restaurants in Atlanta. I’ve scaled it down to make only one loaf, but if, after trying it for the first time, you want to double it for the next round, I won’t blame you at all.

Spices used in this recipe

Basil Leaves
Oregano, Mediterranean
Pepper, Black Ground
Salt, Kosher


  • 1 Tbs. canola oil
  • 1 stalk celery, finely diced
  • ½ small yellow onion, finely diced
  • 1 medium carrot, peeled and grated coarsely
  • 2 cloves garlic, minced
  • 1 Tbs. Vanns Dried Basil
  • ½ Tbs. Vanns Dried Oregano
  • 1 Tbs. fresh rosemary, finely chopped
  • 1 tsp. Vanns Ground Black Pepper
  • 1 tsp. Vanns Kosher Salt
  • ¾ cup bread crumbs, preferably homemade
  • 1 large egg
  • 2 Tbs. heavy cream
  • 2 Tbs. sundried tomatoes in oil, finely chopped
  • ¼ cup parmesan, grated
  • ½ cup mozzarella, grated
  • ¼ cup ketchup
  • 1 lb. lean ground turkey


  1. Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
  2. In a large skillet, heat the canola oil over medium-high heat. Add the celery, onion, carrots, and garlic and saute over medium-low heat until onions are translucent and carrots have softened, about 7 minutes. Add the basil, oregano, rosemary, and salt and pepper to the vegetables and saute briefly to bring out the flavor of the herbs. Remove the vegetables from the heat and let cool.
  3. Combine the vegetables with the rest of the ingredients in a large bowl and mix by hand until well-combined. Scoop into the loaf pan, and smooth the top.
  4. Bake for an hour, or until the internal temperature reaches 180°F. Allow to cool slightly, and serve with something a little starchy and something green, like mashed potatoes and garlicky sauteed kale, or cauliflower puree and roasted broccoli.

Serves 8.

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