Blue Cheese-Turkey Meatloaf

This meatloaf is a savory blend of ground turkey and blue cheese, offset with a hint of sweetness from an added handful of raisins and a drizzle of honey. Serve with macaroni tossed with garlic and parsley, Crumb-Topped Roasted Cauliflower and a salad.

Blue Cheese-Turkey Meatloaf

Blue Cheese-Turkey Meatloaf

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This deliciously moist turkey meatloaf is flavored with pungent blue cheese and a handful of chopped raisins for a hint of sweetness.


  • 1 lb ground turkey, not breast meat
  • 2 tablespoons oil
  • 1/2 cup chopped onion or shallot
  • 1/2 cup chopped parsley
  • 1/2 cup chopped celery
  • 1/2 cup white wine
  • 1/2 cup panko crumbs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg slightly beaten
  • 1 tablespoon mayonnaise
  • 1/2 cup raisins, plumped and chopped (see notes)
  • 1/4 -1/2 cup crumbled bleu cheese
  • 2 tablespoons honey


  • Preheat the oven to 375°F. Line a shallow baking pan with foil and spray with nonstick spray.
  • Heat the oil in a small skillet over medium heat. Add the shallot, parsley and celery and cook until softened and just beginning to brown – 4 to 5 minutes. Add the white wine and simmer briskly until the liquid evaporates, 4 minutes longer. Set aside to cool.
  • Combine the panko crumbs with the milk and add to the ground turkey along with the cooled shallot-celery mixture. Add the salt, pepper, egg, mayonnaise, raisins and bleu cheese and combine well. Form into a loaf shape and place in the prepared baking pan.
  • Drizzle the honey over the top of the meatloaf and bake for 40 to 55 minutes to an internal temperature of 165°F. Check after 20 minutes and if the meatloaf is getting too brown, cover loosely with foil.
  • Let the meatloaf rest for 10 minutes before slicing.

Tips for Making This Recipe

To plump the raisins, soak them in 1/4 cup of warm liquid for 10 minutes. You can use rum, bourbon, apple juice, chicken broth or even water. Drain well and chop before adding to the meatloaf.
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