Food, Beer & Buffoonery - Hops

Super Duper Turkey Meatloaf

We had a ton of vegetables sitting around and a couple pounds of ground turkey in the freezer.  So using a couple recipes as a foundation I whipped together the finest meatloaf I’ve yet had.  As I was just winging it, the below recipe is a very close approximation of the meatloaf I made tonight. Let me know if you try it!

Super Duper Turkey Meatloaf


2 lbs. (900g) ground Turkey (half breast meat, half thigh meat)
1 tsp. olive oil
2 medium onions
4 cloves garlic
1 large carrot
2 stalks celery
1 large zucchini
3/4 lbs. (340g) cremini mushrooms
1.5 cups (350ml) fresh bread crumbs
1/3 cup (80ml) milk
2 eggs
3 Tbsp. tomato paste
3 Tbsp. ketchup
2 tsp. chicken base (or equivalent bullion that would normally make two cups of broth)
3 Tbsp. beer (hoppy ale)
2 Tbsp. soy sauce
1 Tbsp. worcester sauce
1-2 tsp. malt vinegar
1 tsp. oregano
1/2 tsp. paprika
1/4 tsp. thyme
1/4 tsp. ground sage
1/4 tsp. black pepper
dash yellow mustard powder
dash cayenne pepper
dash mace
salt to taste (remember, there’s salt in a few of the ingredients above already!)


Finely chop all vegetables and mushrooms (keep the separated!) in a food processor.  Combine the bread crumbs with the milk and set aside.

Preheat oven to 400°F (205°C).

In a large skillet, saute the onions and garlic in the oil for a couple minutes until onions begin to soften.  Add the carrots and celery and saute for a couple more minutes. Add the zucchini and mushrooms and saute for a few more minutes until all vegetables are just a bit soft. Do not over cook.  Place vegetables in a large metal bowl.

Add the milk/bread crumb mixture to the sauteed vegetables. Mix. Use you hands, its more fun. Add the eggs. Mix more. Now add the beer, tomato paste, ketchup, chicken base (I use Better Than Bullion brand), soy sauce, worcester sauce, malt vinegar and all of the herbs and spices. Mix more. The mixture should be pretty soggy.

Add the turkey to the mixure. Mix more. Again, hands are more fun. When everything is thoroughly mixed, it should be extremely moist, but just “together” enough to keep its form if you shape it into a flat sort of ball. If it’s too moist, add a few more shakes of bread crumbs.

Lightly grease a large rimmed baking sheet with olive oil. Divide the turkey mixture into two equal portions and make two flattened oval loafs on the baking sheet. Squirt some ketchup over the top of the two loaves and spread around with a brush – or your fingers.

Bake at 400°F (205°C) for about 50 minutes, or until a meat thermometer registers 170°F (77°C) when inserted into the center of the loaves. Remove from oven. Let stand for 5-10 minutes before cutting (it’ll stay together better).

I served this with a side salad made of red leaf lettuce, some dried bing cherries, some home toasted sunflower seeds, some freshly grated parmesan cheese and topped with my own home made buttermilk ranch dressing.

When I make this again, I’ll take some photos and add to this post.