Mom’s Meatloaf Challenge

turkey meatloaf

turkey meatloaf


My mom is an amazing chef and artist. When my sister Elisabeth was pregnant with her first baby, my mom hand carved a watermelon into a baby carriage for the shower. The thing was enormous and decorated with skewers of fruit—enough to regulate an army of troops.

So then you can imagine my fear of what she would think of my own cooking and presentation skills when my dad informed her that I had a food and wine blog. I received an email from my father that went something like this:

Dear Laura,

I showed your mom the website and she liked it. Attached is a photo of her turkey meatloaf and her recipe.



I opened the attachment to reveal this photo of her turkey meatloaf.

Mom's Meatloaf

Mom’s Meatloaf

Simple enough, right? WRONG. My mom was giving me a blatant challenge and trusting me with her homemade recipe. There was no way I was going to turn down an offer to present one of her great recipes on my website. So, how do you think I did?

Well, I made two medium sized meatloaves and within half an hour they were both gone at my house.  The challenge with this recipe was the many ingredients and prep time, but the flavor was awesome! I skipped the bell peppers and went with a simpler presentation. I’ll have to give the winning score to my mom on presentation and give her an A+ on her original recipe.  Thanks Mom!

Want to try my Mom’s Turkey Meatloaf Challenge? Here’s her homemade recipe.

Yolanda’s Turkey Meatloaf


1 package of ground turkey (about 1 ½ pounds)

3 Eggs

1 cup finely chopped carrots

2 tablespoons Dijon mustard

¼ cup Ketchup

2 Tablespoons balsamic vinegar

½ cup Italian bread crumbs

¼ cup grated parmesan cheese

½ cup grated aged gouda cheese

¼ cup chopped green onions

¼ cup finely chopped gold onion

1 tablespoon chopped garlic

¼ cup chopped parsley

8 green stuffed olives sliced

4 finely chopped sage leaves

2 teaspoons of Salt


In a medium bowl, blend all the ingredients well. Cover and refrigerate.

Preheat oven to 360 degrees.

In a medium to large pyrex glass dish, sprinkle some olive oil onto bottom of the pan.

Take the mixture out of the fridge and shape either into 1 large meatloaf or 2 medium size loafs by separating the mixture in half into a ball and then shaping them each into a meatloaf. Depending on the size of the pyrex dish, you can shape them side by side or use separate dishes.

Sprinkle top with balsamic vinegar and spread some ketchup on the top of meatloafs. Garnish with extra slices of onion and sage leaves.

Bake in oven, uncovered for approximately 45 minutes for two meatloafs or a temperature reading of 170 degrees.

Serve with sautéed peppers.

Suggested Wine Pairing

Cline 2007 “Ancient Vines” Zinfandel, $13.99 at Trader Joes


Feature Photo Credit:

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