Today I share this Turkey Vegetable Meatloaf with Mango Glaze with you. When I was young, my mom never made meatloaf, because that’s not what the Dutch do, she made meatballs. I guess in essence it’s the same, just a smaller round version. Needless to say; my mom’s meatballs were the best and she made a killer gravy. I know I am bias, but they were absolutely delicious.
We were a family of 6; mom, dad, my 3 brothers and I, so when meatballs were on the menu, my mom made 6, one for each of us and they were all gone in one evening. Over the years, I never really tried to make meatballs myself; I should, especially if I can get my hand on my moms recipe. I did make quite a number of meatloaves and my favorites are the ones made from ground turkey.
You know, I prefer to eat meatloaf the days after it’s made, with a salad or on a sandwich and I prefer it cold. I always have the feeling that the flavors come out better the next day. That a warm meatloaf is milder in flavor than a cold one. I don’t know whether there is any science to it or it is just my imagination. This Turkey Vegetable Meatloaf is in the fridge right now and waiting to be devoured next week with a salad or a slice of crusty whole grain bread.
What I like about a turkey meatloaf over one made with beef is the lightness. I always make it in a loaf pan because it keeps its form easier.
In this Turkey Meatloaf you will find vegetables and mango and just a little bit of breadcrumbs and cheese to hold it together. The vegetables make this meatloaf pretty moist. You will see that, once the meatloaf is cooked through, the meat will let go of the sides of the loaf pan. There may be some moisture inside the loaf pan, this moisture coming vegetables. Just pour it out of the pan as soon as you can handle the heat.
How to make this Turkey Vegetable Meatloaf?
Rather Easily. Cut all the vegetables in cubes and cook them so they become soft and are easier to work into the ground turkey than when they are raw. The cooking will also release some of their moisture. Add salt and pepper and allow the vegetables to cool. Peel and cut the mango and pulse it in the food processor until it is smooth.
Now the mixing starts. Whisk eggs in a bowl and add all your ingredients in the bowl. Keep 1/2 cup of mango mousse for the glazing.
Three tips regarding turkey meatloaf that are important:
- Do not over-handle the turkey, as it will result in a very dense meatloaf.
- Season it enough, to avoid a bland end result.
- Cook it well, no raw center; ground turkey should have temperature in the center of 160 degrees F.
When everything is mixed, transfer the meat mixture to the loaf pan, push down a little bit to get all the air pockets out and then spread the mango mousse over the top and slide the pan into the oven. It takes about 1.5 hours to cook, but check the internal temperature earlier; it may already be done after 1 1/4 hours.
This Turkey Vegetable Meatloaf with Mango Glaze is all done and one slice is going on my sandwich tomorrow; can’t wait.
Turkey Vegetable Meatloaf with Mango Glaze
- 1 tablespoon olive oil
- 1/2 zucchini
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 shallot
- 1 garlic
- 1 mango
- 1/4 cup cilantro
- 1/4 cup parsley
- 1/4 teaspoon chili pepper paste
- 2 pounds ground turkey
- 3/4 cup breadcrumbs
- 1/2 cup Parmigiano Reggiano cheese
- 1 egg beaten
- salt and pepper
- Preheat the oven to 350 degrees F.
- Peel the zucchini, wash the bell pepper and dice all of it. Clean the shallot and mince it, as well as the garlic. Season with salt and pepper and cook until the vegetables become soft. Cool
- Peel the mango and cut the meat away from the core. Pulse mango in a food processor until smooth.
- Chop cilantro and parsley.
- Whisk egg in large bowl, add ground turkey, cooled vegetables, half of mango mousse, breadcrumbs, grated cheese, cilantro, parsley, chili pepper paste, salt and pepper.
- Transfer meat mixture into a loaf (9×5 inches) and press down on it gently to get the air pockets out of it.
- Brush the remaining 1/2 cup of mango mousse over the loaf.
- Bake loaf for approx. 1.5 hours. Internal temperature should read 160 degrees F.
- Rest for approx. 10 minutes before slicing.
- Serve cold or warm.