Description

This family-friendly turkey meatloaf recipe offers a moist, flavorful, and hearty meal perfect for busy weeknights, featuring lean ground turkey, aromatic spices, and a sweet and spicy honey-harissa glaze. It’s a simple yet delicious solution for feeding your family well without fuss.

Ingredients

Scale

900 g (2 lbs) lean ground turkey, 93% lean
120 g (1.5 cups) Panko breadcrumbs (or gluten-free panko / almond flour for gluten-free)
1 large egg, lightly beaten
1 medium yellow onion, finely diced
2 cloves garlic, minced
15 g (1 tbsp) preserved lemon rind, minced
50 g (0.33 cup) dried apricots, diced (or finely diced dates / golden raisins)
15 g (0.25 cup) fresh parsley, chopped
10 g (0.25 cup) mint leaves, torn for garnish
10 g (2 tsp) Za’atar
5 g (1 tsp) ground cumin
5 g (1 tsp) sea salt
2 g (0.5 tsp) black pepper
15 ml (1 tbsp) olive oil
60 ml (0.25 cup) honey, for glaze
30 ml (2 tbsp) harissa paste, for glaze
15 ml (1 tbsp) fresh lemon juice, for glaze
15 ml (1 tbsp) water, for glaze
Toasted sesame seeds, for garnish

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Instructions

Prepare for Baking: Preheat your oven to 190 degrees C (375 degrees F). Line a baking sheet with parchment paper.
Saute Aromatics: In a medium skillet, heat 15 ml (1 tbsp) of olive oil over medium heat. Add the finely diced yellow onion and cook for 5-7 minutes until soft and translucent. Stir in the minced garlic for another minute until fragrant. Remove from heat and let it cool slightly.
Combine Ingredients: In a large mixing bowl, gently combine the ground turkey, panko breadcrumbs, beaten egg, the cooled onion and garlic mixture, minced preserved lemon rind, diced dried apricots, chopped fresh parsley, za’atar, ground cumin, sea salt, and black pepper. Use clean hands to mix just until combined, avoiding overmixing.
Form the Loaf: Shape the turkey mixture into a freeform loaf (about 20 cm / 8 inches long) directly on your prepared baking sheet.
Prepare the Glaze: In a small bowl, whisk together 60 ml (0.25 cup) honey, 30 ml (2 tbsp) harissa paste, 15 ml (1 tbsp) fresh lemon juice, and 15 ml (1 tbsp) water until smooth.
Bake and Glaze: Bake the meatloaf for 30 minutes until it begins to firm up. Remove from the oven, then brush generously with about half of the prepared Honey-Harissa Glaze. Return to the oven and continue baking for another 15-25 minutes, or until the internal temperature reaches 74 degrees C (165 degrees F) and the glaze is beautifully caramelized and glossy.
Rest and Serve: Once cooked, remove the turkey meatloaf from the oven and let it rest on the baking sheet for 10 minutes. Plate, slice into thick pieces, drizzle with remaining glaze, and garnish with fresh mint and toasted sesame seeds.

Notes

To avoid a dry, tough meatloaf, do not overmix the ingredients. For a gluten-free option, swap panko with gluten-free panko or almond flour. For a keto-friendly version, replace panko with crushed pork rinds or almond flour. For a spicier glaze, add a pinch of red pepper flakes to the glaze mixture. Resting the meatloaf for 10 minutes after baking allows the juices to redistribute, ensuring a tender, moist slice.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Main Course
Method: Baking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 slice
Calories: 350 calories
Sugar: 15 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 90 mg