These quick-cooking patties have all the flavor of a classic meatloaf and make an easy and delicious weeknight meal. Our recipe is made with ground turkey, but ground beef works just as well.
Meatloaf is one of those traditional comfort foods that everyone seems to love, but it does require some time in the oven. These quick-cooking patties have all the qualities of a classic meatloaf, but require less than half the time to prepare – perfect for a weeknight meal. We used ground turkey, but feel free to substitute ground beef, pork or veal.
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Turkey Meatloaf Patties
These quick-cooking patties have all the flavor of a classic meatloaf and make an easy and delicious weeknight meal. Our recipe is made with ground turkey, but ground beef works just as well.
Ingredients
- 1 lb ground turkey, not breast meat
- 2 slices soft bread, crusts removed (see notes)
- 2 tablespoons milk
- 1 large egg, lightly beaten
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1/3 cup onion, finely chopped
- 1/3 cup celery, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons vegetable oil
- 1/4 cup low-sodium chicken broth
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Instructions
- Tear the bread into small cubes and place them in a large mixing bowl. Drizzle the milk over top and combine with your hands until the bread has absorbed the milk. Add the egg, mix well, then add the ground turkey, salt, pepper, onion, celery and parsley.
- Using your hands, combine the ingredients thoroughly, form into 6 uniformly-sized patties and set aside.
- Note: If using turkey, the mixture will be quite wet and sticky. It helps to moisten your hands with a little vegetable oil when forming the patties.
- Heat the oil in a nonstick pan over medium-high heat. Add the patties and cook until nicely browned, about 4 minutes per side. Add the chicken broth, cover and cook, turning several times, until the meat is no longer pink in the middle, 2 to 4 minutes longer. Transfer to a plate and allow to rest for 5 minutes before serving.
Notes
We recommend using a hearty, dense bread-like oatmeal or sourdough for this recipe.
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I made these with a few modifications, and the idea to steam the patties in the broth at the end is simply genius! They came out great and were juicy. They didn’t even need a topping, but I put some horseradish mayo on them. They were also good cold as leftovers. My modifications due to what I had on hand: scant 1/2 c panko plus 5 tbsp milk instead of bread slices plus milk, Italian seasoning plus dried parsley instead of celery plus fresh parsley, and I reduced the salt to a scant 1/2 tsp.
Hi Claire,
I’m glad you enjoyed the recipe and appreciate you sharing your modifications. It’s good to know you can use panko instead of bread. I will definitely give that a try sometime. The horseradish mayo sounds good too. Thanks again!
I ended up using a less hearty bread but it still worked out well. I also added garlic, oregano, parsley, and green and red bell peppers in the same quantities as the celery and onion, which made for really beautiful patties! Since I had to omit salt for health reasons, I also added a pinch of cayenne for just a little heat. We find that a little spiciness really helps make up for the omission of salt in many dishes. All in all, a great dish. Thanks for the recipe!
Hi Nancy,
Thanks for sharing your variation on this recipe. The bell peppers are a nice addition and adding the cayenne is a good idea for when you need to cut back on salt.
Is there any alternative to using bread?
Hi Ros,
I believe you could successfully substitute 1/3 to 1/2 cup of quick-cooking oatmeal for the bread. It may take a little more milk to moisten it – perhaps an extra tablespoon. I would also let the mixture stand until the oatmeal absorbs the milk before adding other ingredients. Hope this helps.