Turkey Meatloaf with Sage Gravy


Grill Master
Staff member
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Got this recipe from a former co-worker. I added 3 cloves of minced garlic.

Very good! I like using thefresh herbs from my garden whenever I can.



For the meat loaf:

  • 1 1/4 lbs. ground turkey
  • 1 egg
  • 1 tbsp. tomato paste
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/3 cup dried plain bread crumbs
  • 1/2 cup onion - finely chopped
  • 1/2 cup celery - finely chopped
  • 2 tbsp. fresh parsley - finely chopped
  • 1 tsp. fresh rosemary - finely chopped
  • cooking spray

For the gravy:

  • 2 tbsp. water
  • 2 tbsp. cornstarch
  • 2 cups chicken or turkey broth
  • 2 tsp. fresh sage - finely chopped
  • salt and black pepper to taste

  1. Preheat your oven to 350°.
  2. Lightly spray your 9 x 13 inch baking sheet.
  3. In the bowl combine the egg, tomato paste, 3/4 teaspoon salt, 1/4 teaspoon black pepper until fully incorporated.
  4. To that add in the ground turkey, bread crumbs, onion, celery, parsley and rosemary. Mix until just combined - do not overwork it.
  5. Scoop the mixture out onto the baking dish and form a loaf or circle.
  6. Bake in a preheated 350° about 1 1/4 hours or until the temperature registers 165°. You can take it out at 160° and it will raise to 165° as it rests.
  7. While it's baking, check to see if the cooking juices are threatening to burn and if so add 1/4 cup water to the pan.
  8. When finished transfer the meat loaf to a platter.
To make the gravy:

  1. If you are using a glass baking dish, as soon as you remove the turkey to a platter, pour some of the broth in and whisk around getting up all the good bits from the bottom of the pan. DO NOT put it directly on heat. (On the other hand if you are using a coated baking pan you can use it to make the gravy without transferring liquid to a sauce pot.
  2. Strain your liquid using a fine mesh strainer and add the strained liquid to a small sauce pot.
  3. Make a slurry mixture with the cornstarch and water.
  4. Bring the liquid up to a boil and whisk in the slurry mixture until the gravy thickens.
  5. Add in the chopped sage and simmer for a few minutes. Taste and adjust for any additional salt or pepper before serving.
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Serves: 4



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Grill Master
Staff member
Gold Site Supporter
I made this tonight without the gravy.

I added two cloves of garlic to the mixture, then topped the loaf with leftover tomato confit (sliced tomatoes would do), some fresh sage leaves and drizzled olive oil over the sage.

Delicious! I could really taste the rosemary and it was so good!

This meatloaf isn't as photogenic without the gravy, but it was wonderful without it!

Served tonight with golden acorn squash and salad. And Malbec.


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